Pairings | Pinotage
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
Now that autumn is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
The widely held belief that wine doesn’t pair with curry has largely been dispelled with the new and more subtly spiced curries on the market. But what of really hot curries like a Vindaloo?
At the Cape Wine Legends dinner in London showcasing some of South Africa's greatest old vintages, Lucy Bridgers wonders which was the hero - the wine or the food?
I first met winemaker Wilhelm Coetzee back in 2006 when he was working for Flagstone. He's now working at Durbanville Hills and this is his favourite 'braii' recipe.
One of the most interesting cookbooks to come out this spring is James Whetlor's Goat - a book of recipes for using goat meat.
As many will be celebrating both Bonfire Night and British Sausage Week this weekend there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?