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Pairing wine with a braai
A braai calls for wine that can handle smoke and char, not something delicate. Chenin Blanc and a juicy Shiraz are good places to start, and both stand up well to lamb chops, boerewors and chicken on the coals.
Serve red a touch cooler than room temperature outdoors. Keep white in an ice bucket so it stays crisp while the fire does its work.
Bold Reds
Pinotage was practically made for a braai. It has the smoke and spice to match boerewors and chops without disappearing into the fire.
Cabernet Sauvignon works well with steak and lamb. Give it a few minutes to open up in the glass before you pour.
Crisp Whites
Chenin Blanc and Sauvignon Blanc both cut through the fat on grilled chicken and sausage. Serve them cold, straight from the fridge, so they stay refreshing next to the coals. A squeeze of lemon on the chicken brings out the fruit in the glass too.
Don't forget the sauces. A sweet chutney glaze or spicy chakalaka can clash with a big red, so keep a bottle of rosé nearby as backup. It goes with almost anything coming off the grill, sweet or spicy.
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