Wellington Muromba, Premium Wine Accounts Executive at DGB, played a pivotal role in curating the wine experience for guests at the 2023 Eat Out Woolworths Restaurant Awards. Every dish was flawlessly paired with a premium wine from the DGB Prestige Portfolio, creating a blend of flavours that danced on the palate. We asked Wellington to share some of his go-to wines for different seasons of the year.

Wellington Muromba

Wellington says, “I have specially selected these wines because not only do I believe they are delicious, but you will get something and more from the respective wine farms. I have worked closely with the winemakers and have been inspired by their passion for curating and making quality wines.

“From the single vineyard, old vines and heritage vineyards, coupled with consistent sustainable winemaking and exploring the best regions for different wines, I’ve found a wine for a time and season in South Africa.”

Spring selections

A refreshing white wine perfect for warmer weather: The Bernard Series Old Vine Chenin Blanc 2023 – a tropical sensation, complemented with freshly balanced acidity; good intensity from the old vines.

A rosé for outdoor gatherings and picnics: Backsberg Pinotage Rosé – refreshing, citrus and floral aromas with lively red fruit nuances.

Spring breathes fresh life and ultimate rejuvenation of a hopeful season full of longer, brighter days. The freshness and elegance of The Bernard Series Old Vine Chenin Blanc and the heart-warming floral red fruit character of the rosé complements the vibrant energy of the season.

Summer sips

A crisp and zesty white wine ideal for hot summer days: Fryer’s Cove Sauvignon Blanc 2023. The west coast offers pure freshness, a breath of the ocean and elegant crunchy acidities, complemented by tropical flavours of lime, pineapple, passionfruit and mouth-watering salinity.

A sparkling wine for celebratory occasions: Boschendal Grande Cuvée Brut 2016 – a wine of exceptional quality, with balanced acidity, well-structured and developed autolytic brioche, toasty savouriness yet refreshing and bursting with developing fruit flavours.

A light-bodied red wine for braais and grilled food: Fryer’s Cove Grenache Cinsault – charming in its youthfulness, strawberry and cherries; earthy with bright fresh red structured fruit.

Tips for serving wine at the optimal temperature during summer:

Sparkling wines should be perfectly chilled to retain freshness. The correct serving temperature is 6 – 8 degrees Celsius. Sauvignon Blanc should be served also chilled between 7 – 10 degrees Celsius. In these wines you want to preserve the primary fruit and enjoy its freshness from the onset.

Chenin Blanc should not be overtly chilled. If unwooded it should be chilled slightly more towards Sauvignon Blanc to enjoy the bright primary fruit. The Bernard Series Old Vine Chenin Blanc spends some time in oak barrels with lees aging adding more complexity yet maintaining its fresh appeal from Atlantic ocean influences. The best serving temperature will be 10 – 13 degrees Celsius. At this temperature you can enjoy the tropical fruit, honey, and spicy flavours.

Autumn aromas

A fuller-bodied white wine as temperatures cool: Old Road Wine Co. Grand-Mère Single Vineyard Semillon. From some of the highly regarded vineyards, a wine with intriguing personality, a sense of place interwoven in history and the beauty of the Franschhoek Grand Cru sites – so much depth.

An earthy and spicy red wine for autumnal flavours: Bellingham The Founders Series Pod. Fuller with velvety tannins, blueberry, mulberry, earth, and spicy savoury long finish – a powerful well-structured red blend (Syrah Pinotage) showing intense fruit layers with exceptional balance.

Both wines show exceptional complexity and good balance, are full bodied, delicious, and layered with flavours. The red’s firm fine tannins, rich black fruit, and spice is a pure expression of the bush vines.

Pairing suggestions for traditional autumn dishes

For white wines – seafood, fresh rich salads, and chicken dishes, sushi, Japanese cuisine, mild spice Asian cuisine.

For red wines – slow-cooked loin, fire-grilled rib eye or T’ bone, confit duck, ostrich.

Winter warmers

A rich and full-bodied red wine to accompany hearty winter meals: Boschendal Black Angus. Made from the finest grapes – Shiraz complemented with Bordeaux cultivars – carefully selected and assembled into this perfect harmonious blend. The wine is smooth and rich, exceptional fruit concentration of ripe mulberry, black cherry, cassis and loaded with spices with a long, well-rounded, savoury finish – something to enjoy with your smoked beef ribs, lamb, or slow-roast meat.

A bold and complex white wine for special occasions and holiday gatherings – Bellingham The Founders Series Freda. A gold award-winning wine from highly regarded Chenin Blanc, Semillon Old vines, and Viognier – complex and charming with fresh fruit flavours, layered with spice, citrus, honey and tropical flavours – it’s delicious!

A dessert or fortified wine for chilly evenings – Boschendal Vin D’Or Noble Late Harvest. The integration of fruit and acidity, and consistency of noble rot makes this wine not only a perfect dessert wine but also a drinking sweet wine. It bursts with passion fruit, pineapple, honey and apricots.

I will not be satisfied until I taste the finest of potstill brandy. The Sydney Back 15 Year Old Potstill Brandy is meticulously curated with intention and pure artistry, something to savour and enjoy – an explosion of citrus notes, caramel, toasted nuts, honey, toffee, dates and dried fruit – cherish this liquid gold in a glass to celebrate the pride of South Africa.

“These wines give a diverse spectrum of flavours, allowing options for food pairing and making it easier for sommeliers and chefs to share ultimate food and wine experiences in their restaurants.

“Some of the wines are so versatile, for example, Fryer’s Cove Grenache Cinsault, Bellingham The Bernard Series Old Vine Chenin Blanc etc. You can enjoy them on their own at your local bar or in the comfort of your home, or they can be great pairing options for different cuisine.”

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