The best wines for a South African braai

Guys, it’s September! Which means it’s Heritage Month, so naturally, we are braaiing a lot! Lucky for you, I am already prepping my favourite wines to pair with that smoky, charred goodness. Whether you’re grilling fish, chicken, vegetables or meat, we’re shopping for a range of wines that are delicious, fun to share, and pair perfectly with a clear evening of outdoor dining.

Braai sides

I am a massive fan of vegetables in all their forms. So, the sides at any braai are the most important part of the braai to me (don’t come at me).

Whether you’re a mielies, slaw, or salad kinda person, look for a Chenin Blanc or a Chenin-based blend. My go-tos are the McFarlane Capitoline Wolf White and Tembela Chenin Blanc. They both offer the perfect balance of ripe stone fruit and citrus, balanced by driving acidity and plenty of texture. If you’re keen for a braai broodjie to start, these wines will also pair perfectly with it.

Lamb and steak

Okay, so then we’ve got to think about what to pair with the smoky lamb chops and steaks coming off the fire. You have to grab a Pinot Noir or a Syrah/Shiraz.

If you’re a wine collector, you’ll want to grab something like Storm’s Ignis Pinot or a Porseleinberg Syrah from your cellar. If you prefer drinking something a little younger (and more inexpensive), the Cap Maritime Coastal Pinot and Bruwer Vintners Lone Wolf Syrah are well worth seeking out.

The smokiness of these wines match the smokiness of the meat, along with the peppery spice that comes with it. It’s such a joy!

Pork and peri-peri chicken

If you are doing pork belly or peri-peri chicken on the braai, I would definitely reach for a Pinotage. But I suggest looking for the lighter styles, like the ones from Scions of Sinai, Illimis and Wolf & Woman.

Burgers and boerewors

Cabernet lovers, I haven’t forgotten about you! You know when it’s a Friday, and it’s been a long week, and all you want to do is have a burger or a boerewors roll for dinner? This is your pairing.

A pure Cabernet or a Cabernet-based blend is where the magic happens. If the wine is a few years older, that’s even better! My ultimate Cabernet is from Le Riche, but if I am going for a blend, the Meerlust Rubicon and Glenelly Lady May always overdeliver.

Fish on the fire

For those who love yellowtail, salmon or snoek on the fire, there are a variety of great white wines to pair with them.

May I add, South Africa makes some of the greatest and most diverse white blends in the world? So, for these beautifully braaied fish, I suggest a Sauvignon Blanc from Reyneke, Thorne & Daughters or Trizanne. It’ll be gorgeous!

If you want something with a bit more texture and layers, look white blends like the Thistle & Weed Khakibos, Patatsfontein Wit Versnit, or the Lalela Heritage White.

Whatever you choose to pop on the coals, drink up, people! Our wine industry is producing the best wine in our history. As consumers, you are absolutely spoiled for choice, and if you’re looking for recommendations on what to drink with your meals, just reach out to me for some pointers.