Sizzling Summers And Sparkling Festivities: Wine Wisdom From TNA Wine Club Podcasts
As the sun-kissed days of South African and the Southern hemisphere summer stretches out before us, there’s no better time to fire up the braai and uncork a bottle of your favourite wine that sings in harmony with the meat cooked on the open flame. At the TNA Wine Club we are all about blending the artistry of winemaking with the soul-stirring stories of Africa’s vineyards. Whether you’re a seasoned sipper or the designated braai guy, we have some new episodes for you that offer insider tips that will elevate your next braai, as well as ensuring you have a very festive, festive season. With the festive frenzy fast approaching, let’s take a deeper look and unpack what we believe are the perfect pairings: robust wines for your summer braai and effervescent bubbles for the holiday cheer.
FIRESIDE FLAMES: WHAT WINES TO PAIR WITH A BRAAI THIS SUMMER
Picture this: the smoky aroma of boerewors sizzling on the braai, juicy lamb chops charring just right, and a chorus of laughter with friends, family and loved ones. The braai is more than a meal – it’s a ritual, a South African summer staple that demands wines bold enough to stand up to the fire’s kiss. Remember, great wine isn’t just tasted; it’s felt in the moment. For your next gathering, lean into these pairings that echo the podcast’s emphasis on balance and storytelling.
Start with the classics for red meats: a full-bodied Shiraz or Pinotage. These indigenous South African stars cut through the richness of sosaties and steak with their peppery spice and dark fruit notes. Try a Hazendal 2018 – a velvety gem with hints of plum and mocha that Lloyd himself might applaud for its smoky depth. It’s the perfect match for the braai’s caramelised crust, transforming each bite into a symphony. For something different yet no less impactful, reach for a 2014 Porseleinberg Shiraz – Its cedar undertones embrace the char without overwhelming the palate, ideal as the afternoon sun dips low.
But don’t overlook the whites when seafood, chicken or veggie kebabs hit the coals. A 2022, Mosie Wines Chenin Blanc reigns supreme here, its zesty citrus and grassy vibrancy refreshing the heat. The Warwick Estate, White Lady 2014 Chardonay with, pairs divinely with prawns grilled in peri-peri butter – crisp, clean, and utterly summery.
Pro tip from TNA Wine Club’s glassware deep-dive: Serve reds in wide-bowled glasses to aerate those bold aromas, and whites in narrower ones to preserve their chill. The right vessel unlocks layers you never knew were there. With these picks, your braai becomes a canvas for flavour – smoky, juicy, and alive.
BUBBLES AND BEYOND: FESTIVE WINES TO TOAST THE SEASON
As December twinkles into view, the air buzzes with carols, end of year get togethers and the pop of corks in celebration. The festive season calls for wines that sparkle with joy and pair well with Christmas lunch, trifle, or even that midnight toast. The TNA Wine Club celebrates this season through storytelling, where every bubble carries a narrative – from ancient vineyards to modern celebrations. Here are the TNA Wine Clubs top pics for the festive season.
No celebration is complete without bubbles, and South Africa’s Méthode Cap Classique (MCC) shines brightest. Whilst there are many options top choose from, the TNA wine club’s choice is the L’Ormarins Private Cuvee, with its fine mousse and brioche hints, is a festive firework – pair it with oysters or as an aperitif to kick start the feast. It’s the bubbly that says “cheers” without stealing the show.
Whilst the choice of wine will depend on you choice of festive menu, if Chardonnay is your favourite white wine, we suggest the Hamilton Russell. A complex white wine from South Africa’s Hemel-en-Aarde Valley, known for its elegant balance of bright acidity with notes of pear, lime, and citrus, alongside a subtle creamy texture and minerality. Often described as a wine with a strong sense of place, offering both intensity and length on the palate, with subtle hints of vanilla or toast from oak aging.
If you are looking for Cabernet Sauvignon (and are willing to splurge), we recommend the 2009 Rustenberg Peter Barlow. The wine comes from the oldest vineyard on the estate, high up on the Simonsberg, and specifically the 2009, been hailed as the best of the decade. Intense black in colour. The nose shows dark fruit and attractive oak notes. The palate possesses extraordinary power – great fruit concentration, fresh acidity and firm, but fine tannins.
Complete the meal with a Donkiesbaai Hooiwijn – this pale gold dessert wine, is pure gold. With expressive aromas of dried apricots, mango, and honeycomb, complemented by subtle hints of nutmeg and clove, this rounds off the meal perfectly with its balanced well-integrated acidity and clean finish.
In the TNA spirit, remember: The festive season, and the sharing a glass (or bottle) of wine is about connection. We urge you to savour the connections over this period and enjoy a well-deserved break. As the TNA Wine Club continues to uncork Africa’s wine wonders, tune in for more episodes that blend education with escapism. Whether you’re braai-bound or bell-ringing, these pairings promise to make every sip a celebration.
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