Verjuice-roasted chicken + Bukettraube

“This rib-sticking Sunday lunch

(see p 68) has plenty of acidity from the verjuice and lemon, so it’s important to choose a wine with medium or low acidity – what’s in your glass mustn’t fight with the food. My pick is the Cederberg Bukettraube (R109.99), which has low acidity, high natural residual sugar and a distinctive floral, litchi and tangerine aroma. It’s clean, light and fairly off-dry – a great match with the sage, walnuts, garlic and pangrattato.”