Five great Haute Cabrière braai wines

This wine is blended to be fresh and vibrant, with tropical fruit, red berries and lime on the nose. It stands up to a variety of flavours, including chilli if you like buttery, spicy prawns – it's rare to find a wine that will handle the heat. If, like me, you enjoy a sauce Américaine (a spicy tomato sauce), the freshness of the Tranquille Blush will also pair well with the richness of the sauce and the delicate flavour of the prawns.

Chardonnay grapes from several vineyards come together in this wine to express litchi and citrus on the nose, with lime and pear on the palate. Well-balanced acidity adds freshness and complexity. I love pairing a mussel pot with this wine as it doesn't overpower th fresh seafood flavours. Both the wine and the mussels have a chance to shine.

Expect citrus fruit underlined by a firm acidity, with an abundance of white peach, litchi and red fruit on the nose. The Pinot Noir component adds body, which pairs well with the meatiness of the snoek. If you follow the South African tradition of braaiing snoek with apricot jam, the wine can handle the rich flavour – it's a winning combination!

Enjoy an abundance of red berries and soft tannins in your glass. This wine is best served slightly chilled and is the perfect red wine for summer. My favourite pairing is with lamb chops seasoned with rosemary and garlic – always a crowd-pleaser. The fruit and acidity of the wine will cut through the fat on the lamb, adding fantastic complementary flavours.

Enjoy red berries and cedarwood on the nose, with hints of truffle, sour cherries and spice on the palate. Fillet is naturally mild in flavour, so it tends to carry the sauce that it's paired with really well. The forest-floor characteristics of the wine will pick up the earthiness of the mushroom sauce to create a subtle, beautiful pairing.