Wine: 13 Things We Learnt At Home

After months of watching every drop, our glasses are full once more. And now, says Michelle Coburn, we can restock our wine racks with confidence, thanks to the Woolies’ WCellar virtual tastings, where chefs, somms and winemakers shared their advice for lockdown and beyond

- Michelle Coburn

1 Cheese and red wine are a match made in heaven

“If you do it correctly, you will create a big ‘wow’ moment at the table. To match a cheese soufflé, for example, I would go for the Signature Thelema Cabernet Sauvignon (R169.99). Stellenbosch is known for making good Cabs, and this one has blackcurrant, dark fruit, eucalyptus and mint. The tannins are subtle and there is good oak integration, so the wine won’t overpower the cheese.” – Joseph Dhafana, Mosi winemaker and head sommelier, La Colombe

2 Swartland Cinsault is one to watch

“Marras The Trickster Piekenierskloof Cinsault (R99.99) is what I call a lunchtime red. It’s an exquisite wine from the Swartland and features lots of strawberries and pomegranates. It’s one of those bottles you don’t have to think about. You just chill it, whack it into a glass, drink it, and before you know it you’ve moved on to the next bottle. It’s a helluva good drinking wine.” – Rob Gower, Woolies wine buyer

3 You don’t have to pour a big red with lamb potjie

“To match a hearty, warming potjie, my instincts lean towards something with bright red fruit and lovely acidity to cut through the fattiness. The Haute Cabrière Pinot Noir Reserve (R249.99) is a standout. It’s fresh, it’s crunchy. With a potjie, you want to eat helping after helping, so it’s a good palate cleanser, too.” – Tinashe Nyamudoka, Kumusha winemaker