The braai isn't one meal. It's a category chops, boerewors, sosaties, snoek, lamb, chicken, the side dishes, the salads, the inevitable pap and sous. Different bits of the braai want different wines. Here's how Danie thinks about it.
Lamb chops
Lamb wants a red with some weight. Shiraz is the safe bet — its peppery, savoury notes love the char and fat of lamb. A Pinotage with some age also works well, especially the more polished Stellenbosch styles. If you're spending a bit more, a Cabernet-led Bordeaux blend won't disappoint.
Suggested style: Shiraz, Pinotage, Cabernet blend
Boerewors and steak
Boerewors needs a wine that can match its spice and fat. A juicy Pinotage, a Cinsault from the Swartland, or a Cab-Shiraz blend will all sing. Steak follows similar logic — go with structure and a bit of tannin to cut through the meat.
Suggested style: Pinotage, Cinsault, Cabernet Sauvignon
Braaied chicken or kebabs
Lighter meats want lighter reds, or a more substantial white. A Pinot Noir from the Hemel-en-Aarde would be the elegant choice. A barrel-fermented Chenin works beautifully too if you'd rather go white.
Suggested style: Pinot Noir, oaked Chenin Blanc, Chardonnay
Braaied snoek or fish
The smoke and oil of braaied snoek calls for a white with some character. A wooded Chardonnay, an old-vine Chenin, or a Sauvignon Blanc Semillon blend can all rise to the occasion.
Suggested style: Oaked Chardonnay, old-vine Chenin Blanc, Sauvignon Semillon blend
The aperitif moment
While the coals heat up, pour something easy. An MCC, a chilled Cinsault, or a dry rosé all do the job. Light, refreshing, low effort.
Suggested style: MCC, dry rosé, light red served chilled