Any bottle of wine is only as good as the setting, company and delicious morsels it’s paired with.
Find the perfect food and wine pairing by browsing our paired recipes below.
Dry Rosé Apple and strawberry pie > For this recipe, fresh is best, as frozen or canned strawberries are too moist.
Cabernet Sauvignon Peruvian beef kebabs with chilli and peanut sauce > This chilli sauce makes a great dip too.
Riesling Best-ever hummus with crispy lamb bits > For best results, soak raw chickpeas in water overnight.
Grenache rosé Gravlax with sweet mustard dressing > Use trout instead of salmon to make it affordable.
Pinotage Roasted sesame brinjals > These sticky-sweet brinjals can become a vegetarian main meal when tossed with noodles or baby marrow spaghetti. Just double up on the sauce.
Pinot Noir Chargrilled spring greens with lemon pork chops > Smoky and crisp, these are salad greens like you’ve never tasted before.
Syrah rosé Seared tuna with grapefruit and avo salsa > Choose an oily fish, such as salmon or mackerel, which pairs well with the tart salsa.
MCC blanc de blanc Yoghurt and cream-cheese semifreddo > Usually made with heavy cream, this lighter version uses low-fat cottage cheese.
Syrah rose Roasted-squash salad with tahini dressing > A warm, comforting salad with delicious tahini – a paste made from ground sesame seeds.
Sauvignon Blanc Hake, Swiss chard and gruyère gratin > Salting the fish draws out excess moisture, preventing the sauce from becoming watery.
Chardonnay Salted caramel and apple upside-down cake > The sauce elevates this classic cake to new heights.
Dry Rosé Tuscan steamed fish and couscous > This dish works well with mackerel fillets or even trusty ol’ hake.
Shiraz Genoise with choc-yoghurt frosting > This light chocolate cake uses minimal flour and rises by aerating eggs.
Brut Sparkling wine Mushroom soup with caramelised baguette bites > A creamy candidate for a winter dinner – simply add baguette bites to impress guests.
Chenin Blanc Dijon and chilli cauliflower cheese > Serve this deliciously gooey, cheesy creation while steaming hot. It’s the perfect winter side dish.
Sparkling wine Pumpkin and sweet potato curry traybake > Some vegetarian dishes also benefit from the low-and-slow treatment.
Chardonnay Mushroom, thyme and blue cheese stuffed butternut > A meat-free option that’s anything but bland.
Chenin Blanc Deep-fried goat’s cheese with fig dressing > Goat cheese has a tangy flavour that pairs well with bright and acidic wines like rosé.
Sauvignon Blanc Crustless fennel, leek and spinach tartlets > The acidity of white wine cuts through the richness of quiche
Sparkling White Wine Olive oil mayo with fritto misto > Pairing this meal with sparkling wine will transport you to the Italian Riviera.
Pinot Noir Fillet medallions with red wine reduction > Open a bottle of Haute Cabriѐre Reserve Pinot Noir to both make the sauce *and* serve with your feast.
Sparkling White Wine/Brût Fig and goat’s cheese tartlet > A delicious quiche with a hint of sweetness
Viognier Rum and orange glazed gammon > The citrus flavours in this white grape pairs well with the glaze.
Cabernet Sauvignon Spicy chicken-liver pâté > The earthy flavours of Cabernet Sauvignon compliment inexpensive chicken livers perfectly.
Sparkling Wine Creamy mozzarella, spanspek and fennel salad > Sweet bubblies will pair perfectly with the subtle fruity flavours of the melon
Chenin Blanc Prosciutto-wrapped figs with baked camembert > Brush figs with honey before baking for more flavour.
SAUVIGNON BLANC Pork chops on creamy crushed cauliflower > The acidity of Sauvignon Blanc will pair wonderfully with these juicy pork chops.
Cabernet Sauvignon Rib eye on the bone with caper and herb butter > Herby melted butter topped on a thick and juicy steak to enjoy with a glass of red.
CHENIN BLANC Ginger and papaya chicken flattie > The sweetness of the papaya balances out the smokey flavour.
SAUVIGNON BLANC Chargrilled vegetable andhummus salad >
A hearty vegetarian main or side for the braai.
MERLOT Carpaccio of Bresaola with fresh figs, mascarpone and parsnip > Try this starter with a bottle of Kleine Zalze.
Sangiovese Tuscan bean and bread soup > Called ribollita in Italy, this is traditionally a vegetable soup, but we've added meat to make it extra hearty.
Dry rosé Bruschetta with greens and whipped feta > A little spring-inspired snacking in winter never hurt anyone.
brut sparkling wine Tomato and goat’s cheese tarts > An elegant appetiser to serve at your next get-together.
Dry sparkling wine Honey, almond and polenta cake > A dense and moist cake with the natural sweetness of honey.