Food & Drink
The same grape, two completely different wines: South Africa's Syrah tastes different on the shale of the Swartland than on the granite of Stellenbosch. We tell how a handful of winemakers brought the variety to the world stage in two decades, why whole bunches pair well with game, and how to taste the difference on your own game platter.
Venison loin, peppered venison or wild boar: Which red wine pairs with a game platter depends less on the animal than on three simple questions. How lean is the meat, how is it prepared, and how sweet are the lingonberries and chestnuts? We show how South Africa's Pinotage and Shiraz respond to this, and why a pepper molecule in particular makes Syrah the ideal partner for the pepper sauce.
