Wine Styles for the braai

The Start of the Braai – Cheese Boards & Snacks

You want lighter, fresh wines that don’t fill you up too early and pair well with snacks:

• Cap Classique (Brut or Extra Brut) – perfect aperitif; bubbles cut through rich cheeses & charcuterie.
• Sauvignon Blanc – crisp, zesty, great with goat’s cheese and salty snacks.
• Chenin Blanc – versatile; complements everything from nuts to semi-soft cheeses.
• Rosé – fresh, fruity, universally snack-friendly.

Chicken on the Braai

Grilled or spiced chicken takes on smoky, charry edges. Needs wines with freshness but also body:

• Chardonnay – fresh citrus for grilled chicken; subtle oak for smoky marinades.
• Chenin Blanc – richer style works with peri-peri or spiced chicken.
• Grenache Blanc / White Rhône blends – textured, aromatic, good with herby marinades.
• Pinot Noir (light & chilled) – juicy red fruit, perfect with smoky chicken thighs or sosaties.

Red Meat (Steak, Lamb, Boerewors, Ribs)

Smoke + char calls for wines with grip, bold fruit, and spice:

• Pinotage – smoky, juicy, uniquely SA; made for the braai.
• Shiraz/Syrah – peppery, smoky notes echo grilled lamb & steak.
• Cabernet Sauvignon – bold tannins to cut through ribeye or boerewors.
• Grenache (red) – juicy, fruit-forward, slightly lighter but still stands up to lamb chops.

Fish & Seafood (Snoek, Yellowtail, Prawns, Calamari, Crayfish)

Charred snoek or spicy prawn skewers need wines with zest, freshness, and sometimes a touch of sweetness:

• Sauvignon Blanc – zingy acidity balances oily fish like snoek.
• Chenin Blanc (dry) – versatile with fish & grilled shellfish.
• Viognier – aromatic, lush, lovely with richer seafood (prawns, calamari).
• Rosé – dry styles are brilliant with snoek on the grid.

Vegetarian & Sides (Braaibroodjies, Mushrooms, Grilled Veg, Halloumi)

The smoke lifts simple sides — wines need freshness with some weight:

• Chenin Blanc (fresh styles) – crisp and citrusy with halloumi or veggie skewers.
• Rosé – versatile for grilled veg and tomato-rich braaibroodjies.
• Grenache (red, lighter style) – juicy and soft with charred mushrooms.
• Pinot Noir – earthy notes with smoky grilled veg.

Post-Braai Sipping

When the meat is done and you’re winding down:

• Cabernet Sauvignon / Bordeaux Blends – structured, contemplative fireside reds.
• Shiraz – spicy, warming companion to the fire.
• Port / Cape Tawny – indulgent end to the evening.
• Cap Classique Rosé – keeps things light and celebratory.