South African food and wine pairings

South Africa is home to scores of dishes you won’t find anywhere else. Our melting pot of cultures and traditions ensures there are many dishes to try. With new flavours comes the exciting prospect of wine pairing. And luckily in South Africa there is plenty of delicious, award-winning wine to try. These are just some of the dishes unique to South Africa and some wine pairing suggestions.

Boerewors

South Africa’s most famous sausage. The word stems from the Afrikaans “boer”, meaning farmer, and “wors”, meaning sausage. It is made from 90% beef and may contain other meats like lamb and pork. It is mixed with a unique blend of spices, giving it a distinctive spicy and tasty flavour. Boerewors is often served with pap and should be paired with a full-bodied red, like Cabernet Sauvignon, to complement the rich, spicy taste.

Boerewors on Taste Observatory

Chakalaka

A vegetable relish, often zingy with spices, served with bread, pap and stews. There are numerous variations depending on region and family tradition. Most versions contain beans, tomato, garlic and curry. Those intense flavours pair well with similarly strong wines like Pinotage or Oaked Chardonnay.

Bobotie

A staple in every Afrikaans home, bobotie is a spiced mince dish served with an egg custard topping. It is thought to have Indonesian roots and is flavoured with curry spices. It is often served with banana and raisins, giving it a unique flavour of savoury and sweet. Bobotie is best served with a fruity Pinotage.

Bunny chow

A proudly South African fast food dish comprising a hollowed out loaf of bread filled with curry. It originated in Durban, home to a large Indian community. The curry is often made from chicken, mutton or beans and was originally vegetarian. This flavourful dish is best served with a bold red Cabernet Sauvignon, Shiraz or Syrah.

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Koeksister

There are two versions of this traditional pastry dessert. The sweet twisted Afrikaan version or the spicy, covered in coconut, Cape Malay version. Both can be served with a sweet Chenin Blanc to emphasise the sweet, fruity flavours.

Potjiekos

Literally translated from Afrikaans as “small pot of food”, Potjiekos is a stew prepared in a cast iron pot outdoors on a fire. The pots are filled with meat and vegetables and left to cook for hours. It can become a social activity with friends and family gathering fireside to watch the preparation. Potjies are best paired with Pinotage, with a number of festivals being held every year to celebrate this uniquely South African combination.

Biltong and droewors

Nothing says traditional South Africa like our favourite – dried meat slices and sticks. Flavoured with a range of spice and left to dry, these are best served with rich, bold reds like Cabernet Sauvignon, Shiraz or Syrah.

Buy a case of red wine online to ensure you’re stocked up and get ready for a winter in front of the fireplace, accompanied by delicious wine and hearty, local meals.