A BEGINNER’S GUIDE TO WINE FOR THE HOLIDAYS

Amari Maré

@amari.mare

 

Does your family always ask what you’ve learned at varsity? Make them choke on their water with your new wine knowledge. With this wine guide, you’ll impress everyone at the table.

 

What Makes Wine Special?

 

Wine varies in flavour and style based on terroir, grape varieties, climate, and winemaking techniques.

 

Terroir

Terroir refers to the natural environment in which grapes grow, including:

 

• Soil composition: Different soils (clay, limestone, sand, granite, etc.) influence flavour, acidity, and tannins.

• Climate: Sun exposure, rainfall, altitude, and distance from the ocean all shape ripeness and sugar levels. Warm climates produce riper, sweeter grapes that make higher-alcohol wines.

• Biodiversity: Vineyards rich in plant and animal species promote healthier vines and reduce pests naturally.

 

Grape Varieties

 

Not all grapes are the same. We have:

• Table grapes (eaten fresh)

• Wine grapes (used to make wine; smaller, sweeter, more flavourful)

• Raisin grapes (dried to make raisins)

 

Common wine grapes:

• Cabernet Sauvignon – red grape

• Pinot Noir – red grape

• Chardonnay – white grape

 

Varietal wine = made mostly from one grape variety

Blend = made from several grape varieties

 

Winemaking Techniques

 

Red, white, rosé, and sparkling wines are made differently.

 

• Red wine ferments with the skins, giving it colour, flavour, and tannins.

• White wine is usually fermented without skins.

• Rosé gets its pink colour from brief skin contact.

• Sparkling wine gets its bubbles from a secondary fermentation.

 

Red Wine

 

 

Colour: Deep red

 

Taste: Often dry, with tannins and rich fruit flavours.

 

Food Pairing: 

• Pinot Noir – charcuterie, camembert, goat cheese, mushroom pizza.

• Merlot – brie, gouda, roast chicken.

• Cabernet Sauvignon – steaks, gouda, aged cheddar.

• Syrah/Shiraz – spicy or peppery meats, goat cheese.

 

Dessert Pairing: Dark chocolate, Berries (strawberries, raspberries, blackberries).

 

 

White Wine

 

 

Colour: Clear to pale yellow-gold.

 

Taste: Fruity, floral, sometimes creamy or buttery.

 

Food Pairing:

• Chardonnay – roast chicken, creamy sauces.

• Sauvignon Blanc – Pairs better with goat cheese, salads, seafood, and green herbs.

• Chenin Blanc – sushi, chicken dishes.

• Vermentino – grilled fish, light salads.

 

Dessert Pairing

• Moscato – fruit desserts, light pastries.

 

 

Rosé Wine

 

 

Colour: Pale pink to light red.

 

Taste: Fruity, floral, refreshing.

 

Food Pairing:

• Pinotage Rosé – lemon chicken, peri-peri, garlic dishes.

• Shiraz Rosé – smoky lamb, rosemary, braai foods.

• Dry Rosé – salads, pasta, seafood, goat cheese.

 

Dessert Pairing:

• Cheesecake.

• Chocolate desserts (light to medium, not too dark).

 

Sparkling Wine

 

 

Colour: White, rosé, or red (rare, e.g., Lambrusco).

Taste: Light, crisp, often citrusy.

 

Food Pairing:

• Rosé sparkling wine – sushi.

• Demi-Sec – melktert, fruit desserts.

• Brut rosé – Cape Malay curry (yes, bubbles cut through spice beautifully).

 

Dessert Pairing:

• Prosecco or sparkling rosé – chocolate truffles, custards.

 

Dessert Wine

 

 

Colour: White, rosé, or red.

 

Taste: Sweet; flavours range from fruity to floral to nutty.

 

Food Pairing:

• Sweet + Spicy – Moscato or sweet Chenin Blanc with peri-peri chicken or spicy tacos.

• Sweet Rosé – glazed pork belly, charcuterie.

• Sauternes – gorgonzola or blue cheese (classic pairing).

 

Dessert Pairing:

• Riesling – peach tart, apple pie.

 

Final Tips

 

Learn to pronounce the wine names, and you’ll sound like a pro. If none of this works to impress your family… bring biltong. There are countless wines and even more foods to pair them with, so find what you like best. Enjoy the holiday season with wine!

 

Edited by Simoné de Witt