Restaurants in winter are such a vibe. Don’t you just love listening to the crackling of the fire, the smell of wood smoke filling the air, and coffee brewing or a great glass of red being poured? They’re warm, cosy, and the service is top-notch.
But, on a side note, do you want to know my biggest pet peeve? Drinking delicious wine out of crappy glasses. Glassware is more important than we realise. It can change our entire enjoyment of the wine inside it. The right glass opens a wine up; the wrong one shuts it down completely. Thankfully, the restaurants I’ve been visiting are getting this right, glassware and all.
Glassware is more important than we realise. It can change our entire enjoyment of the wine inside it.
Anyway, I’ve been checking out the wine lists in all my favourite restaurants in Cape Town, Johannesburg and Pretoria (sorry, Durban, I haven’t made it out to you this winter yet!) and the wines on the lists are getting better with each passing week.
There’s such a variety of wines, styles and producers on the lists – it’s heaven for diners. If you stick with me for the duration of this article, I’ll take you through some of my favourites.
Once my table is booked, the real fun begins: the wine list.
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As soon as I sit down, a glass of orange wine is a great starting point. It’s so refreshing, kind of like sitting down for an ice-cold beer to quench the thirst. Now you might ask why the heck anyone makes wine out of oranges. But, fun fact: orange wine is actually the result of your white wine being made like a red wine. The grape juice gets to extract all the colour and tannin (that good grippy feeling on your palate) from the skins of the grape, and you get a wine that is off-the-charts delicious.
When I get to the bread course or order my starters, the first thing I look for is a comforting white blend. Something Chenin-based from small producers like Anysbos. Once you hit mains, scour the menu for a great Pinotage or blend from Kanonkop. That hits the spot for any slow roast you’ll be having.
Now, let’s not forget about dessert. I’m a savoury-over-sweet person any day, but when I eat out, I love to share a great dessert with a great sweet wine to finish. Something like the Krone Nectar, with its lower alcohol, is super delicious to have with dessert. Plus, you don’t feel sluggish the next day. If you’re not a fan of sweeter wines, I personally love having one of our excellent South African brandies on ice for dessert. The KWV 10 Year Old comes to mind immediately. Finish it with a slice of orange peel, and the magic of brandy comes alive.
Okay, it sounds like I drink a lot, but I promise I don’t. I love slow consumption, minimal consumption and thoughtful consumption.
I love slow consumption, minimal consumption and thoughtful consumption.
I think our Somms and restaurant owners are doing a great job of putting awesome wines on their wine lists. It’s up to us to drink them and make space for the spring and summer wines in September. Which restaurant is the first one you’re booking this winter?
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About Lauren Segers-Jewell
I believe people, wine, and food are among life’s greatest pleasures, and creating spaces to taste, learn, and connect is at the heart of what I do. I’m a wine writer, judge, and businesswoman invested in the South African wine industry, heading up local sales at Brice & Burnett. I also founded the Kak Fancy Supper Club and a tasting group exposing the next generation to global benchmarks and new perspectives. Through my work, I aim to shift our relationship with alcohol away from excess and towards appreciation, context, and connection – offering a look into the wine world through real experiences around the table.
Connect with Lauren
Email | Instagram | Kak Fancy Supper Club
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