Tuesday is Heritage Day and many South Africans will be celebrating the day with friends and family around a braai as the day is also known as National Braai Day.
And we know how much South Africans love to braai.
While it’s common for many folk to enjoy their braai with a cold beer, there are many options when it comes to wine.
A well-chosen wine can elevate your dishes to new heights.
Here's a guide to pairing wine with various meats you might throw on the coals.
Steak
For a juicy steak, a bold red wine with tannins is a classic choice. Cabernet Sauvignon, Merlot, or Shiraz can handle the richness of the meat.
Ribs
For smoky, tender ribs, a rich and full-bodied red like Cabernet Sauvignon is a great option.
Burgers
A lighter-bodied red like Pinot Noir can complement the flavour of burgers without overpowering them.
Chicken breast
A crisp, grilled chicken breast pairs well with a light-bodied white wine like Sauvignon Blanc.
Chicken thighs and drumsticks
For heartier chicken thighs and drumsticks, a slightly fuller-bodied white wine like Chardonnay or a light-bodied red like Pinot Noir can be a good choice.
Chicken wings
A refreshing beer or a sparkling wine like Prosecco can complement the savoury flavours of chicken wings.
Pork chops
A lean pork chop pairs well with a light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc.
Pork tenderloin
For a juicy pork tenderloin, a slightly fuller-bodied red like Merlot or Cabernet Sauvignon can be a good option.
Fish
Fish pairs well with a fuller-bodied white wine like Chardonnay or a light-bodied red like Pinot Noir.
Remember to take the kind of marinade you’re using into consideration because this can also affect your wine choice.
A tangy marinade might pair well with a crisp white wine, while a smoky sauce might call for a bold red.
IOL Lifestyle