The Taste Case: 6 Weekend Wines

The Cluver family consistently produces one of the world's finest expressions of Riesling. It's lean and vibrant – think of freshly squeezed lime in a daiquiri, with a hint of sugar. A great pairing for lightly charred exotic tomatoes, extra virgin olive oil, basil and tzatziki,

Stellenbosch is a Cabernet territory and Stuart Botha crafts one of the best. Expect pure blackcurrants with delicately ripe cassis and a touch of tobacco. It's a full-bodied wine perfectly matched with slow-roasted leg of lamb marinated in hoisin sauce, honey and aniseed liqueur.

This multi-region Sauvignon blended by the talented Morné Vrey is expressively aromatic, with passion fruit, lemon and green grass notes. It's the ideal wine with a cheeseboard, or try it with baked Camembert spiked with thyme and rosemary and a crusty garlic-buttered baguette.

This crisp, fruit-driven Chenin from one of Stellenbosch's best wineries overdelivers on quality and price (it recently won a best new product award from Symrise Food + Review). It's my choice for sipping poolside or before dinner with smoked snoek pâté.

David Nieuwoudt is one of SA's most charismatic winemakers and one of the few to grow the Bukettraube grape. This gorgeously seductive white wine bursts with ripe peach, honeysuckle and lime, rounded with just the perfect touch of sugar, making it the ideal match for pickled fish and other spicy recipes.

This classy wine with a touch of oak bursts with ripe Granny Smith apples, apricots, a touch of honey and hints of spicy vanilla. It's a perfect partner for steamed trout, ginger and spring onion, drizzled with sesame oil and a soya sauce dressing.

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