\u201cJust as the quality of our wine begins with careful tending in the vineyard, so the deliciousness of your braai is hugely impacted by where you source your meat from. Aim for quality not quantity (a good approach when drinking wine too). Ideally, your meat should be humanely reared on pastures, without hormones or routine antibiotics \u2014 like the chicken, pork and beef Farmer Angus produces at Spier. It\u2019s better for you, and for the animals, and for the planet \u2014 and tastes incredible too!\u201d<\/p>\n\n\n\n
Pair as you please<\/strong><\/p>\n\n\n\n \u201cIt might be braai time, but that doesn\u2019t mean red wine should hog the limelight. Our rich and ripe 21 Gables Chenin blanc pairs well with fatty meats (especially pork belly, but it can hold its own with something like beef short rib too). Match the Seaward Chardonnay with sosaties and Creative Block 2 with aged cheddar and tomato braai-broodjies. Lastly, while you wait for the flames to lower, I recommend toasting SA\u2019s incredible heritage with a glass of our crisp MCC.\u201d<\/p>\n\n\n\n Bring the heat<\/strong><\/p>\n\n\n\n \u201cInstead of using briquettes in my Weber, I much prefer using authentic charcoal (though it\u2019s important to make sure it is sustainably sourced). I find the smoky flavours it imparts are much more intense and natural. I use direct heat over the coals for thinner items (such as Farmer Angus ribeye and his amazing boerewors), and indirect heat for big roasts.\u201d<\/p>\n\n\n\n Wood is good<\/strong><\/p>\n\n\n\n \u201cI love a classic wood braai too. For me hardwood (ideally a thirsty alien like rooikrans) is the best as it burns more slowly. Make sure the logs are properly dried out from any spring showers they might\u2019ve been caught in.\u201d<\/p>\n\n\n\n Trust your gut<\/strong><\/p>\n\n\n\n \u201cThere\u2019s a lot of braai gadgetry for sale such as thermometers which I think are totally unnecessary; humans have been braaing without them since the beginning of the time. Rather, stand by the fire with a glass of wine, keeping an eye on the meat, and if you\u2019re not sure if it\u2019s done, make an incision with a knife to find out. Daarsy!\u201d<\/p>\n\n\n\n Stock your cellar with Spier\u2019s delicious Heritage Wine Pack<\/strong><\/p>\n\n\n\n Spier’s 21 Gables range pays tribute to their farm\u2019s over 300-year winemaking heritage. Named after the 21 Cape Dutch gables found adorning the buildings on the werf<\/em> (farmyard), it is more than any other farm in the country.<\/p>\n\n\n\n Spier’s Heritage Pack (cost: R2652) offers three bottles each of the four award-winning wines making up the 21 Gables range:<\/p>\n\n\n\n
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