Made using the traditional method, the same technique used for Champagne, Cap Classique is one of South Africa’s finest wine styles. Its lively bubbles, crisp acidity and complex flavours of citrus, apple, brioche and toasted nuts make it incredibly versatile at the table.

The freshness of Cap Classique cleanses the palate, making it an excellent partner for everything from delicate seafood to rich, fried dishes. While it’s often reserved for celebrations, it’s equally at home as an aperitif or served throughout a meal.

Sauvignon Blanc is celebrated for its bright acidity and vibrant flavours, making it one of the most refreshing white wines. Depending on where it’s grown, it can offer notes of citrus, green apple, passion fruit and fresh herbs, often with a crisp mineral finish.

Its lively acidity and aromatic character make Sauvignon Blanc a natural partner for fresh, delicate dishes. It complements seafood beautifully, enhances herbaceous flavours and provides a refreshing contrast to creamy goat’s cheese and light summer salads.

Chenin Blanc is one of South Africa’s great strengths, producing wines that range from crisp, citrus-driven and refreshing to richer, more textured and age-worthy. This versatility makes it one of the country’s most useful food wines.

The key to Chenin’s pairing ability is its natural acidity. It refreshes the palate, cuts through richness, and works beautifully with both delicate and fuller-flavoured dishes. Lighter styles are excellent with oysters, grilled fish and goat’s cheese, while richer examples can handle roast chicken, creamy pasta and gently spiced dishes such as Cape Malay curry.

Chardonnay is one of the world’s most versatile grape varieties, and South African winemakers produce styles ranging from fresh and unoaked to rich, complex wines matured in oak. Unoaked Chardonnays are crisp and vibrant, while oaked examples develop layers of stone fruit, citrus, vanilla and subtle spice.

Its balance of fruit, texture and acidity makes Chardonnay an excellent partner for a wide range of dishes. Lighter styles complement grilled fish and salads, while fuller-bodied wines stand up beautifully to creamy sauces, roasted poultry and buttery seafood.

Once overlooked, Cinsault has become one of South Africa’s most exciting red grape varieties. Known for its bright red berry flavours, soft tannins and fresh acidity, it produces elegant, approachable wines that are as enjoyable lightly chilled as they are at room temperature.

Its lighter body and vibrant fruit make Cinsault an incredibly food-friendly wine. Rather than overpowering a meal, it complements a wide range of dishes, from charcuterie and roast pork to wood-fired pizza and Mediterranean-inspired cuisine. It’s also an excellent choice when red meat feels too heavy but a white wine doesn’t quite fit.

Cabernet Sauvignon is one of the world’s most recognised red grape varieties, producing wines with dark berry fruit, firm tannins and impressive ageing potential. In South Africa, it often shows flavours of blackcurrant, plum and cedar, with subtle notes of tobacco, graphite and spice developing over time.

Its structure and tannins make Cabernet Sauvignon a natural partner for rich, protein-based dishes. The fat in red meat softens the wine’s tannins, allowing its fruit and complexity to shine, while slow-cooked dishes and mature cheeses match its depth and intensity.

Pinot Noir is prized for its elegance, offering delicate flavours of red cherry, raspberry and wild strawberry, often complemented by earthy, floral and savoury notes. Lighter in body than many red wines, it relies on finesse rather than power, making it one of the most rewarding wines to pair with food.

Its bright acidity and silky tannins allow Pinot Noir to complement dishes that might overwhelm a fuller-bodied red. It pairs particularly well with duck, salmon, mushrooms and roasted poultry, enhancing subtle flavours without dominating the plate.

Grenache is loved for its vibrant red fruit, gentle spice and silky texture. In South Africa, it often produces elegant, medium-bodied wines with flavours of ripe strawberry, raspberry and cherry, balanced by subtle notes of white pepper and dried herbs.

Its soft tannins and juicy fruit make Grenache an easy wine to pair with food. It complements dishes with smoky, chargrilled flavours while remaining fresh enough to enjoy with Mediterranean-inspired cooking and lighter meats. It also takes well to a slight chill, making it an excellent choice for warm afternoons and relaxed outdoor meals.

Syrah has become one of South Africa’s most celebrated red grape varieties, producing wines with layers of dark berries, black pepper, violets and savoury spice. Depending on where it’s grown and how it’s made, it can range from elegant and restrained to rich, powerful and intensely expressive.

Its bold flavours and firm structure make Syrah a natural companion to smoky, chargrilled food. Peppery notes echo the flavours of the braai, while its ripe fruit and balanced tannins stand up beautifully to lamb, beef and game. It’s equally at home with slow-cooked dishes, where its depth and savoury character complement rich, comforting flavours.