Winter Wine & Food Pairings, featuring SA's Top Chefs.

‘Favourite Pairings’, because great wine deserves great food. A collaboration between Radford Dale wines and top South African Chefs

Wine and food are - as Jamie Oliver would put it - ‘best mates’. Paired well, they simply lift each other.  Wine, with its abundant aromas and intricate flavours, has the power to elevate a meal, just as food can greatly enhance the nuances of a fine wine. When perfectly paired, wine and food create a combination of tastes that resonate on multiple levels, transforming an ordinary dining experience into an extraordinary one.

That’s why this winter you’ll find Radford Dale teaming up with some of South Africa's most exciting chefs, discovering how they would perfectly pair their favourite Radford Dale wine from their restaurant’s wine list, with one of their own stand-out dishes.

We aim to whet your appetite. We hope you feel inspired. And if you book a table to dine out at any of our partner restaurants before 31 October, you’ll receive a gift voucher towards all Radford Dale wines, and you could even win a free case! See more info here.

Pier (La Colombe group)

Chef John Norris-Rogers

"My favourite pairing is the Radford Dale Organic Touchstone Chardonnay with our Curried Hake Butter and Rye-crusted sourdough."

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Salsify

Chef Ryan Cole

"This 10-year-old Radford Dale Organic Freedom Pinot's vibrant red fruit and developed character beautifully balance the Sake Steamed Pork dish’s umami and sweetness, while its acidity cuts through the richness of the jowl."

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Coy 

Chefs Teenola Govender & Geoffrey Abrahams

“The Radford Dale Vinum Pinot Noir enhances the Venison Tataki with its juicy cherry and sweet berry notes, while its savoury spice and fine tannins complement the green olive tapenade and ginger chiffonade for a harmonious pairing.”

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Aubergine

Chef Harald Bresselschmidt

 "I am pairing the Radford Dale Organic Higher Purpose Cabernet Franc with the Springbok Medallion and Fillet, Pistachio and Forest Mushroom with Poppyseed Sauce because of the firm and fine restrained Tanins, ripe red fruit and light herbal spice.”

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Marble 

Chef David Higgs  

"The lovely acidity of the Radford Dale Renaissance Chenin Blanc pairs beautifully with the delicate flavours of our seafood paella at Marble Restaurant."

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Merchant Bar & Grill (Chefs Warehouse)

Chef David Schneider & founder of Chefs Warehouse, Liam Tomlin

"The Radford Dale Vinum Gamay Noir is such an approachable wine, lightly oaked with a hint of spice and tart cherry and red berry nuances.The flavours of the roast duck breast enhance the fruitiness of the wine and the wines acidity cuts through the richness of the duck" 

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Fyn

Culinary Director Chef Ashley Moss, Beverage Director Jennifer Hugé and Founder Peter Tempelhoff

"Radford Dale Organic Revelation Sémillon 2022 paired with Atlantic Ridge kingklip, kapokbos tempura, coastal plants and daikon dashi."

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COMMENT:

Sémillon is underrated in South Africa, one of the grape varieties Jennifer Hugé really enjoys, especially with a bit of age that adds complexity and enhances the honey-nutty character of the wine. At its youth, the brightness of the wine from the cooler climate of Elgin brings through the citrus-y / melon character. The tension of acidity of the Radford Dale Organic Semillon pairs extremely well with our delicate kingklip dish, where the slight honeyed flavour complements the umami-saltiness in the dashi broth. Speaking to Hugé, she comments on how the minerality of the wine enhances the flavour of the coastal plant elements of the dish (spekboom, samphire and salty fingers), really bringing out the essence of sea in the plate.

Grub & Vine 

Chef Matt Manning  

“The elegance of Radford Dale's Frankenstein Pinotage , with its silky, ripe palate of strawberry and cherry fruit, is in perfect balance with Grub & Vine's hearty Beef Welly". DM

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