PAIR DANIE DE WET LIMESTONE HILL CHARDONNAY UNWOODED 2017, R79.95 with fish tacos with one-minute lime mayo and pink grapefruit.
Both the tacos and wine contribute grapefruit, lime and citrus. The result is a palate-pleasing citrus explosion – and a vitamin C boost, making this a good-for-you combo. The wine has been aged on its lees (the yeast cells after fermentation), which gives it an appealing richness, balancing out the lavish citrus without losing any of its impact. The outcome is racy, refreshing, zesty and zippy.
If you like this, also try: Boschendal 1685 Chardonnay 2016.
PAIR NEIL ELLIS BUSH VINE SHIRAZ GROENEKLOOF 2014, R99.95 with citrus-braised shortrib with green chilli, lime and green tomato salsa.
This luscious Shiraz from a selected vineyard in the Darling wine area is a perfect partner for the braised shortrib with its flavour-rich, invigorating sauce. Clove and cinnamon, black fruit, pepper and the sultry savouriness of the Shiraz are flavours that boost the lipsmacking flavours of the salsa. The wine’s richly textured body matches the juicy succulence of the braised shortrib.
If you like this, also try: Saronsberg Provenance Shiraz 2015.
PAIR SPRINGFIELD ESTATE MISS LUCY 2016, R109.95 with fish en papillote with orange juice.
The Bruwer family created Springfield Miss Lucy as “an ode to the bounty of the sea”, so it’s a natural partner for this fish en papillote with orange juice indulgence. The citrus/fennel elements of the dish complement the wine perfectly, with the Semillon (32%) bringing a beautiful waxy lemon rind roundness and fresh citrus notes, the spiciness of the Pinot Gris (30%) picking up with the fennel, and the partially barrel-fermented Sauvignon Blanc (38%) giving the weight and body to stand up to the fuller flavours.
If you like this, also try: Groot Constantia Sauvignon Blanc Semillon 2016.
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