budget
Pair Woolworths La Motte Grand Rouge 2014, R59.95 with Fried pork chops with burnt sage.
Pork can be paired with a fuller-bodied white or a light to medium-bodied red. The subtle sweetness of the meat demands good fruit and softer tannins, such as those in the Grand Rouge – a blend of Cabernet Sauvignon, Merlot and Cabernet Franc that will not overpower the chops, yet won’t be intimidated by the butter.
If you like this, try: Thelema Mountain Red 2014
middle of the road
Pair Woolworths Hartenberg Shiraz 2014, R89.95 with Schwarma-style leg of lamb.
A successful pairing usually requires the food and wine to either contrast with or complement each other. Here, the chilli, coriander and cumin in the lamb’s spice rub team up with the natural spiciness of the wine. This Shiraz also has layers of luscious red fruit that draw out the flavours of the meat, particularly, if cooked rare to medium rare.
If you like this, try: Saronsberg Provenance Shiraz 2014
best to impress
Pair Woolworths Catherine Marshall Pinot Noir 2014, R129.95 with Braised duck legs with orange and tomato gremolata.
Duck meat is fatty, so works well with this medium-bodied wine, which has sharpness, freshness and good acidity. Because the dish is prepared with orange, the wine must have fruit, and the raspberry, cranberry and cherry of the Pino Noir delivers. A hint of earthiness is a subtle counterpart to the sweetness of the duck.
If you like this, try: Paul Cluver Noir 2014
See more meaty main course recipes here.
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