When the Meat Is Legendary, Don’t Let the Wine Suffer

The difference between a good braai and a great one might just be what’s in your glass. Stop letting wine suffer quietly — and start pairing like you mean it. Here are two kinds of braais — the ones where the meat is legendary, and the ones where the wine suffers quietly in a corner.

If you’ve ever watched a perfectly decent bottle get poured next to a plate of smoky, spicy, sweet-and-sticky goodness and then suddenly taste like confusion, don’t take it personally. Pairing is not magic. It’s balance.

Let’s be honest: our climate has trained us into easy habits. When it’s hot, you reach for the cold six-pack, the cider, the gin and tonic. First: temperature.

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If your red wine is sitting on the table in the sun, it will taste louder than it should. If the braai is fatty and rich — think ribeye, lamb chops, boerewors — you need a wine that can cut through that richness. But if your braai is sweet or sticky — those honey glazes, sweet chilli sauces — then heavy dry reds can feel harsh.

If the braai is spicy — proper heat, not just vibes — think carefully. And then there’s the unsung hero of the braai: bubbles. Now, a word about the sides — because braais are never just meat.

If you want one simple rule that works more often than it fails, it’s this: match intensity and protect freshness. The best part? Once you start pairing wine with braai properly, you begin cooking differently.

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