What to drink with … braised meat

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What to drink with ... braised meat

A fruity Pinotage, aromatic Pinot Noir and vibrant Shiraz-Grenache blend are your go-to late-autumn wines, says Allan Mullins.

PAIR WOOLWORTHS BELLEVUE PINOTAGE 2013, R74.95 with fragrant pork with home-made pickle.

The heat of the chilli paste and the sharpness of the pickle will clash with a wine that is acidic, oaky or tannic, so you need one with soft but concentrated juicy fruit. The Bellevue Pinotage works as it is succulent with layers of red fruits, including raspberry, plum and strawberry. A slight sweetness in a wine can soften the effect of chilli and although this wine is dry, it has a perceived palate sweetness due to its ripe fruit. The garlic, cinnamon, ginger and maple syrup in the pork dish make for a heady mix but the lightly wooded Pinotage from old, low-yielding bush vines has the character and depth to meet the challenge.

If you like this, try … Brampton Pinotage 2015.

PAIR WOOLWORTHS DMZ PINOT NOIR 2016, R84.95 with duck ragù pie

The sweet flesh and fragrant taste of duck cry out for the succulence and aromatic flavour intrigue of a Pinot Noir. With the first taste of the duck ragù, the wine’s initial aromas of raspberry, cranberry and red cherry light up. These are followed by spice, herbs and a savoury note of wild mushroom, which harmonise perfectly with the herbal spiciness of the meaty sauce. The tender juiciness of the ragù suits that of the Pinot Noir, whose bright acidity lifts the overall palate experience.

If you like this, try … Iona Mr P Pinot Noir 2016

PAIR WOOLWORTHS LA MOTTE SHIRAZ-GRENACHE 2015, R129,95 with oxtail and creamy polenta

A wine to match this hearty winter-warming dish should be able to stand up to its bold flavours and sturdy texture but should not be overpowered by them, or vice versa. The La Motte Shiraz- Grenache blends spicy structured Shiraz with sweet-tasting, perfumed Grenache. The wine’s nose is vibrant with red cherry fruit, black olive tapenade and aniseed spice, which add interest to the richer meaty flavours of the casserole. Its elegant fresh palate enlivens the more robust structure of the oxtail. And then there is that creamy polenta to mop up the luscious juices of the oxtail and the wine…

If you like this, try … Ken Forrester Renegade 2015

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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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