6 Brilliant Braai Pairings
Pour these proudly South African wines, expertly paired with your braai favourites, from braaibroodjies to lamp chops and snoek over the coals.
Like a firelit beacon calling for all to assemble, the South African braai promises flavours and aromas of smoke, sweetness, spice and robust char. Because of these nuances, wine should be your drink of choice. It has the necessary acidity to cut through fatty richness, sweetness to complement the spice of marinades and rubs, and tannins to add complexity and structure to charred meat. Reds such as Shiraz also add depth with their slight peppery flavour and subtle smoky aroma. Try these six perfect pairings selected by WCellar experts.
Porcupine Ridge Sauvignon Blanc Semillon with veggie skewers
Woolies specialist wine buyer Tshepo Mashile says this wine has “fresh citrus and cut grass on the nose, supported by gooseberries and well-structured acidity on the palate”. It’s the acidity and fresh green aroma that makes it great to pour with veggie skewers loaded with mixed peppers, red onions and marrows, and finished with a herby garlic dressing.
Diemersdal Grenache Rosé with braaibroodjies
“This Grenache-based rosé provides a burst of bright raspberries and strawberries, with an attractive floral aroma,” says Tshepo. The humble braaibroodjie is by no means a complex dish but when you break it down into its various components, you will find depth and layers of flavour that work well with this blushing rosé. The subtle sweetness on the nose highlights the smoky flavour of the toasted bread and pairs beautifully with the perfectly melted cheese. Choose a young Cheddar to bring out the flavour of the wine.
Woolworths Signature Chardonnay with braaied snoek and lemon
Tshepo loves this wine’s lightly wooded aromas with flavours of ripe lemon and lime, as well as the salinity typical of its origins in Robertson. Fish and white wine are always a great pairing but when you add the element of smoke, it becomes a sensational match. The Chardonnay enhances the flavour of the braaied snoek, while the slight char and subtle savoury saltiness of the fish brings forth a hint of sweetness in the wine. A squeeze of lemon is all that’s needed to add the touch acidity that this pairing needs.
Secateurs Red Blend with braaied lamb chops
Woolies specialist wine buyer Charles Pohl describes this wine as “a juicy red blend with flavours of raspberries, ripe red cherries and plums – medium bodied with a fruit-driven and opulent finish”. Charles loves pairing it with lamb chops because it complements the flavour of the meat, and the tannins in the wine enhance the charry, smoky flavours on the plate.
Alto Cabernet Sauvignon with rump steak
“This full bodied, classically styled Cabernet Sauvignon has ripe and dark fruit aromas on the nose, blackcurrants and plums with a hint of cedar spice and toastiness,” says Charles. The only way to braai a thick-cut rump is over high heat coals, essential for that signature charred
crust – a sign of a perfect cooked steak. The spice and fruity notes in the wine enhance the flavour of smoke and elevate that meaty flavour.
Kaapzicht Red Blend with boerewors rolls
Boerewors cooked on the braai is smoky, deliciously juicy and bursting with spices and meaty flavour. Charles recommends pairing the humble boerie roll with this red blend, as the hints of spice in the wine bring out the coriander, black pepper and nutmeg, while the boldness and tannins of the wine cut through the richness and prepare your palate for the next bite. “It’s a delicious, full-bodied blend of Shiraz, Merlot and Cabernet Sauvignon, with ripe red and black fruit aromas, and juicy cranberry and black cherry flavours.”
Charles’s pro advice when serving red wines in warmer weather is to pay attention to the temperature of the wine to make the most of its aromas and flavours. Sometimes this might mean chilling the bottle for a few minutes, especially when you’re sipping around a braai. The ideal temperature for a bold red is between 16 and 18°C.