Fireside wines

What makes a good braai wine? For me, it must be foodfriendly (obviously), relatively inexpensive (because braaiing is thirsty work) and it should preferably open with a screwcap so you can get going with minimal fuss. Here are three wines that tick all those boxes. It seems like Haute Cabrière Chardonnay Pinot Noir (R85) has been at the top of almost everyone’s list of favourite wines for ages. It’s a classic blend from a top-notch winery and when you taste it you’ll understand the reason for its enduring popularity: fresh citrus notes, a creamy texture and a zingy, lipsmacking finish. Try the 2016 vintage with anything fishy on the braai. Pink wine and summer braais go hand in glove, but here’s one that is a little less run-of-the-mill. The Kleine Zalze Cinsault Gamay Rosé 2016 (R49) is a blend I’ve never come across. In France, where both these varietals originate from, you aren’t allowed to blend them because they’re grown in different regions. The French are missing out. This combo delivers a mouthful of cherry fruit and sappy acidity, and it pairs perfectly with a summer salad and a boerie roll. My red suggestion is an absolute bargain and one that should be in everyone’s cupboard this summer. The Swartland Winemaker’s Collection Syrah 2015 (R42) is a new release from Swartland Winery and reveals their increasing conviction that Rhône grapes are the best bet in South Africa. It’s a lightly wooded wine, fresh and juicy, with smoky, peppery notes. It’s easy to drink and very easy to enjoy, and it will partner nicely with steak, chops and boerewors.