Wine & cheese: Perfect South African combinations

One of my favourite ways to spend an off day is at a wine farm or a restaurant, eating a great cheese platter and drinking something bright and fresh. You know the ones I’m talking about. The best restaurants get the texture right, with sweet and salty sides that complement the cheese. Then there’s the wine that just washes everything down. It’s blissful, and you forget about everything else going on. With the way things are, I think we all need a day to just be blissfully unaware of the world around us.

Constantia used to be my old stomping ground, having worked at the bookstore in Constantia Village and the Bistro at Steenberg Estate. I’d start the day with a long hike up Constantia Nek before making my way down to the different wine farms. They’ve never disappointed. Even the views played a part in making the moment so beautiful.

These days, I’m exploring as many different regions as I can, and I’ve learned that pairing cheese with wine is actually one of the trickiest things to get right. Soft cheeses, in particular, coat your palate, which makes your wine choice all the more important. So, here’s a little guide on what to drink with each cheese. As always, if you’re still in doubt, pop me an email and let’s chat!

Hard, aged cheeses

Aged cheddars, Gruberg and Parmesan are some of your easiest cheeses to pair with wine. Their rich umami flavours and salinity work well with everything from Sauvignon Blanc to Cinsault. But if I had to pick a favourite, it would be a white blend or oaked Chardonnay. Their fuller flavours complement the cheese beautifully.

Blue cheese

Alright, blue cheese, poached pears and a salty cracker is such a treat. When you’re pairing it with wine though, stick to a red. A Pinot Noir, Grenache Noir or even a lighter-style Pinotage goes deliciously with this cheese.

Chevin or goat’s milk cheese

This might be controversial, but I love drinking a Syrah or Shiraz with goat’s milk Chevin. There’s something about the powdery tannins and spicy, savoury, sweet fruit that really makes the Chevin shine. Add a little black pepper to it (the cheese, not the wine!), and it’s even better. Sometimes the simplest addition makes all the difference.

Brie and Camembert

At one of my last Kak Fancy Supper Club dinners, we paired an insanely cool sherry with slices of Brie and Camembert and homemade quince jelly. It was so good. Finding a dry sherry locally is difficult, so if you can’t get your hands on one, opt for a rosé Cap Classique instead. The richer fruit and bright acidity work beautifully with the creamy Brie and Camembert.

So, what about all of us Cabernet and big Bordeaux blend lovers? Well, in my experience, these wines work with a wide variety of cheeses, so go crazy and see which pairing you love most.

As always, happy drinking!