WOOLWORTHS SPIER LONGMARKET MERLOT 2015, R54.99 
Paired with with pork larb with cos spears
To preserve the freshness of the pork mince with its lemongrass paste, which is served on lettuce leaves, it should be enjoyed with a lighter style of red wine, preferably poured slightly chilled. The dish will have an exotic spiciness thanks to the coriander, mint, garlic, lemongrass, spring onions and red chilli, while the Merlot will add another dimension to the flavour experience with its plums, red berries, pomegranate and cherries. The Merlot has a soft, supple palate and gentle tannins, which pair well with the texture of the pork larb. And then there is that satisfying nutty crunch to end off…
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WOOLWORTHS SIMONSIG CHENIN BLANC PINOTAGE 2017, R59.99
Paired with beetroot-top ravioli with fennel and burnt butter
The beetroot tops add a hint of cerise to the ravioli while the wine is a blend of white and red, making it an inviting pale salmon colour. Two shades of pink! The 70% Chenin Blanc provides flavours of gooseberry with hints of melon and kiwi that enliven those of the ravioli parcels, while the Pinotage provides layers of red berry fruits, which are a tasty foil for the tang of the beetroot tops. The wine’s smooth, rounded mouthfeel and palate match the texture of the ravioli and its crisp acidity tempers the richness of the burnt butter sauce.
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WOOLWORTHS WELTEVREDE HOUSE CULTIVAR UNWOODED CHARDONNAY 2017, R46.99
Paired with the chicken in coconut “gravy”
When you serve this dish and pour this wine you can expect a delicious contrast between a spicy tang from the food and scrumptious fruit from the wine. The chicken in coconut “gravy” is alive with ginger, lemongrass, coconut milk, coriander and fish sauce, while the Chardonnay offers the tropical lushness of granadilla, melon and pineapple. The dish is rich and creamy and the wine tempers this with cleansing acidity and sharper elements of grapefruit, lemon peel and a twist of lime.
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* Prices correct at time of publishing
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