Perfect pairings: Sommelier

PERFECT PAIRINGS Match points

Wondering what to pour with light summer fare? Sommelier and wine judge Joseph Dhafana recommends three Woolies wines to drink with pork, spicy hake and steak

Joseph Dhafana (@wine_poet) is a wine judge, awardwinning sommelier and independent wine consultant. He is also the founder of @mosiwineandspirits.

Pork with figs + Cinsault

The delicate flavour of pork demands a lighter style of wine, such as the Marras The Trickster Piekenierskloof Cinsault (R99.99). It’s an elegant choice, slightly earthy, and immediately shows aromas of cherries, plums, raspberries and pomegranate. The palate is fresh with balanced acidity, cutting nicely through the richness of Nigel Slater's pork on page 111. It’s definitely a red you can chill slightly.

DISCOVER CINSAULT Often found in Rhône-style blends and Provençal rosé, as a single varietal it’s a perfect light red for summer sipping and a great match for Mediterranean-style food.

Chilli-ginger hake + Sauvignon Blanc

The freshness of David Nieuwoudt’s Ghost Corner Sauvignon Blanc (R219.99) is perfect for the hake on page 21. Expect aromas of fig, lemongrass and gooseberries, and great minerality. Although the strong flavour of ginger tends to overpower wine, this one has pyrazine characteristics – or green flavours – which work well with the aromatic spiciness of the dish.

Carpaccio-style steak + a red blend

Ken Forrester’s Shiraz Grenache Mourvèdre (R89.99) is slightly spicy with mocha, dark chocolate and gamey notes. Expect great palate weight with pepper and nutmeg. Rich and complex, it’s the perfect complement for the rump steak on page 70, thanks to its depth and medium tannin structure. The nutmeg flavours in the wine uplift the roasted nut flavours in the dish.

10-15°C Black pepper Cherries Raspberries Violets