What to pair with braai food

By TASTE, 6 October 2016

Bold flavours can be tricky to match with the right wine. Luckily, Allan Mullins is up for the challenge.


Pair Woolworths Wellington Merlot 2015, R44.95 with Smashed burgers with caramelised onions

The smashed hamburger is succulently scrumptious and although it does not have intricate flavours, it has a wonderful zesty tang from the onions, gherkins and provolone cheese. This medium-bodied Merlot is similarly uncomplicated, yet equally enjoyable, in both taste and texture. The raspberry and youngberry freshness lifts the tanginess of the patty and imparts a pleasing juiciness to match
the texture of the food.
If you like this, try: Porcupine Ridge Merlot 2015 (approximate retail price R49)

Middle of the road

Pair Fairview Shiraz 2014, R79,95 with Maple-and-balsamic duck skewers with charred corn salad

To successfully match the demands of this challenging dish, a wine must have certain essential characteristics. The dense, concentrated red fruit of this Fairview Shiraz suits the strong flavours of the maple syrup and balsamic vinegar; its crunchy spiciness marries well with the coriander and the Parmesan; the light oak toastiness works well with the charred effect of the corn in the salad; and the lush, fleshy texture matches that of the duck chunks on the skewer.
If you like this, try: Zandvliet Shiraz 2015 (approximate retail price R79)

Best to impress

Pair Delaire Graff Botmaskop 2014, R169.95 with Rib-eye with café de Paris butter
A posh plate of food deserves a posh wine. The Delaire Botmaskop is a classic blend of all five Bordeaux varieties, led by Cabernet Sauvignon. Deep layers of dark berry fruit, spicy hints and polished oak echo the sumptuous juiciness of the rib-eye steak. The class of the wine shows in its plush, sensuous texture, ripe tannins and creamy finish, which make for a memorable mouthful with the rib-eye and café de Paris sauce.
If you like this, try: Glen Carlou Grand Classique 2014 (approximate retail price R135)

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Article by TASTE

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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