Meet your match

This month’s pro wine drinkers (tough job!) reveal what they like to eat with their favourite wines

ROB GOWER, SENIOR SPECIALIST WINE BUYER AT WOOLIES drank the Bosman Adama Red I’m sitting here after my first proper braai of the summer season, savouring the lingering smoky herbaceous notes of a Karoo lamb chop braaied on a wood fire. It would’ve been easier to spark up the gas and 15 minutes later have a volcanic grid to tan the meat, but that would have been cheating. Some things are better if you take the long way round. The Bosman Adama Red in my glass is no different. The Bosmans have been in the wine biz for eight generations and are only now starting to gain momentum. The delicate spice of their Shiraz, irony warmth of Mourvèdre and seductive berry fruit of Grenache and Cinsaut make for a perfect pairing to familiar braai fare – including my braaibroodjie made with red onion and raclette. Pure bliss! @woolworths_sa

TARYN NORTJE, SOMMELIER AT MOSAIC AT THE ORIENT drank the Woolworths Signature De Wetshof Chardonnay I’m always on a quest to find a perfect pairing for my guests and I think food-and-wine pairing should extend beyond fine-dining experiences into meals at home. Chardonnay is a versatile food wine – from unwooded to full-bodied creamy, carefully oaked versions, there’s a Chard for everyone. The De Wetshof Signature Chardonnay paired with my summery lemon, thyme and rosemary roast chicken breasts is an absolute win – the flavours of the food really highlight the citrusy, vibrant freshness of the wine. I advise going easy when you’re cooking, though: heavy basting will coat your mouth, making the Chardonnay taste bitter. Steer clear of ingredients like onion, chilli and garlic for the same reason. @restaurantmosaicatorient

GREG MUTAMBE, HEAD SOMMELIER AT THE TWELVE APOSTLES HOTEL drank the Raka Biography Shiraz Wine pairing is fun and should be approached with an open mind. I always enjoy the honour of choosing the best wine to match a dish when I work on the floor as a somm. But, especially at home, I equally enjoy working the other way round – deciding what food to enjoy with the wine I’ve chosen. It’s where the my cooking inspiration starts. After a few sips of the Raka Biography Shiraz, from Klein River in Stanford, I was inspired to prepare black pepperrubbed, pan-fried Karoo lamb chops. I made them with a generous amount of fresh garlic and thyme, and served them with mashed potato, shallots and sautéed green vegetables. The Shiraz exhibits mulberry and plum fruit nuances with nutmeg and fynbos undertones, which work perfectly with the flavours of the meat. And the tannins cut effortlessly through the fattiness of the chops. If you enjoy a cool-climate, elegant and savoury Shiraz, you will find this wine infinitely smashable! @mutambe