Perfect pairings: Sommelier Joseph Dhafana matches three Italian recipes with great wines

“Choosing a pairing for this recipe (see p 73) presents a challenge, as garlic and saffron can clash with wine. So I think it’s worth splashing out on the Hamilton Russell Chardonnay (R569.99), a treat of a wine from the Hemel-en-Aarde Valley, one of the coolest wine-growing regions in SA. I enjoyed the vibrant aromas of citrus and seashells, the marzipan with butterscotch on the palate, its minerality and bracing acidity. The oak gives an excellent mouthfeel, which is needed to mask the garlic and spices.”