Pairings | Pinotage
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.
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?
Few things cheer at this time of year. In the UK it's cold, grey and damp Time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
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.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
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 match it’s worth thinking just how - and for how long - you’re going to cook it.
As it’s both Bonfire Night and British Sausage Week this week there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?