Nine winter food pairings with red blends

Pair with: Lamb ragù with black olives and thyme

Traditional ragù is made with tomato, bay leaves, celery, carrots and a generous grind of black pepper. The wine is driven by Pinotage, which is fruit forward in its flavour profile, with Shiraz and Cabernet Sauvginon playing supporting roles. It marries beautifully with the spicy pepper and meaty notes in the dish.

Karoo lamb chops on the braai

Karoo lamb is an all-time favourite and if the weather allows for an outside braai (on wood, not gas!), you can't go wrong with this wine. When you braai lamb, the flavour changes dramatically because of the smoke and char. Both of these are slightly bitter, so need the full body of the Cabernet Sauvignon in this Bordeaux-style blend to support the flavours.

Brinjal lasagne

This wine is a perennial favourite. The blend is inspired by wines from the Rhône valley in France: Shiraz for smokiness and spice, Grenache for sweet fruit, and finally Mourvedre fro structure and dark fruit. The brinjal has a smoky sweet character and a creamy texture, making this a match made in heaven for meat-free Mondays.

Chargrilled sirloin with chimichurri

Delheim is situated on the Simonsberg mountain and is synonymous with top-quality Cabernet Sauvignon, which I enjoy in this blend when paired with a grilled steak. A lot of the flavour in meat comes from the fat, so even if you don't want to eat it, cook with it and then cut it off. The meat requires good structure in a wine, and this blend has it in spades.

Pair with: Grilled mushrooms with Parmesan and garlic

Mushrooms are completely underrated. I love dressing them up with different types of cheese (Parmesan and Emmenthal are favourites), garlic and salty butter, then grilling them in the air-fryer. The Roaming Goat is a Shiraz-based blend with earthy umanit tones that complement the mushrooms beautifully.

Pair with: Grilled beef burger

Who doesn't love a burger? I enjoy making my own patties, starting with good mince with enough fat content to keep them moist during cooking. Nicholas de Lanoy is a blend made exclusiely for Woolies. It's Shiraz-based and goes well with grilled meat, especially homemade burgers with your favourite trimmings.

 

Pair with: Waterblommetjie bredie

Cold weather, good bredie and a robust red is the stuff dreams are made of. I love the slightly acidic twist that waterblommetjies add to complement the tomato and flavoursome Karoo lamb. The Abbey is a unique blend because its components are Shiraz, Grenache and Petit Verdot, the ideal match for this hearty meal.

Pair with: Spaghetti Bolognese

A good Bolognese should always include a bottle of red reduced in the pot, olives to balance the sweetness of the tomato, and portabellini mushrooms to add earthiness. This Italian Red is my go-to. It's a blend of Sangiovese and Merlot - Sangiovese pairs well with tomato-based sauces and the Merlot ably supports the more meaty notes of the sauce. 

Pair with: Wood-fired pizza

Which pizza, I hear you ask. You can always judge the quality of a pizza restaurant on its margherita, which is so simple that there is nowhere to hide. Kanonkop Kadette is my reliable go to wine for a homemade version. I'm always impressed by the subtle berry notes from the Pinotage paired with the tart freshness of the tomato.