Sommeliers' tips to make the most of a restaurant's wine list

Sommeliers are the new stars of the restaurant world, capable of turning a chef’s great dish into a memorable dining experience. We asked three of Cape Town’s top sommeliers for their favourite wines and pairing tips

TINASHE NYAMUDOKA, HEAD SOMMELIER, THE TEST KITCHEN

Highest qualification: Certified Cape Sommelier, Cape Wine Academy

Favourite food to pair with wine? Pork belly, either with a Riesling or Pinot Noir. 

Which wine style excites you most? Chenin Blanc. I keep on discovering new styles in different regions. I also love its versatility when it comes to pairing with food.

Tip to make the most of a restaurant's wine list: Avoid going against the sommelier's recommended choice for that specific meal. You might regret your choice and have no one to blame.

The wine you’ll be selling this summer? Cinsaut. It’s a light, elegant red perfect for summer.

Visit Thetestkitchen.co.za

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JAAP-HENK KOELEWIJN, SOMMELIER, TOKARA RESTAURANT

Highest qualification: Diploma in Wine, Cape Wine Academy

Favourite wines for pairing? I enjoy food that is delicate, but still has a lot of complexity; therefore, at the moment I enjoy white blends. Not only the very popular blends from the Swartland, but also those from cooler climates.

Tips to make the most of a restaurant's wine list:

•  Ask for suggestions if you're unfamiliar with the wines on the list. The sommelier isn’t there to outdo you – they just want you as the diner to enjoy the wine you choose.

•  If you show a keen interest in wine, the chances are very good the sommelier will give you something interesting he might have open on any given day – be it a new wine, a limited release or a rarity.

Visit Tokararestaurant.co.za

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ESMÉ GROENEWALD, SOMMELIER, MAKARON AT MAJEKA HOUSE

Highest qualification: Wine and Spirit Education Trust (WSET) level 3

Favourite food to pair with wine? Anything with mushrooms in it. I love the diversity and that whack of umami. Paired with Pinot Noir or Fino Sherry.

I love seeing single varietals shine on their own. It's sometimes both beautiful and educational to see something like a Petit Verdot or Clairette Blanche without the rough edges filed away through blending.

A trick of the trade? The double decant. Sometimes even the lightest of wines, when very young, can do with a little air. I don't trust those aerators just yet, but a quick once through the decanter and back into the bottle can make the world of difference.

Visit Majekahouse.co.za

This article was originally published in Sunday Times Neighbourhood: Property & lifestyle guides. Visit yourneighbourhood.co.za, like YourNeighbourhoodZA on Facebook and follow YourHoodZA on Twitter.