wine Pairings

Alto Rouge

Smoky Chorizo and Prawn Paella

Epitomising summer feasting, paella is a celebratory combination of strong Spanish flavour and is one of the most popular “surf & turf” dishes. Featuring smoky chorizo, crispy pork belly and juicy prawns this richly flavoured recipe holds up to being paired with a robust red wine like Alto Cabernet Sauvignon.

Alto Rouge

Grilled Lamb Chops with Anchovy, Parsley & Caper Gremolata

Full of Mediterranean flavour, gremolata is an Italian herb sauce redolent of lemon zest, parsley and garlic. Delicious with most meats, the salinity of anchovy and capers works particularly well with the richness of lamb rib chops.

Alto Rouge

Cheesy garlic dip with crostini

The ripeness and sweetness in Alto Rouge will balance the flavour of smoke, heat and spice. This full flavoured wine will also stand up against the added weight and texture derived from chargrilled meat.

Cabernet Sauvignon

Sweet & Spicy Ostrich kebabs

Salt, especially when combined with rich fatty foods, softens tannins in bold, full bodied wines such as the Alto Cabernet Sauvignon.

Alto Shiraz

Alfresco Platter

Alto Shiraz; with its good tannic back bone can also bear the added weight that the smokiness lends to any dish. The delicate spicy quality, married to a dark fruitiness, makes it the perfect accompaniment to the smoky biltong.

Alto M.P.H.S

Mushroom and prosciutto pizza

Fermentation releases more umami flavours in full bodied, well-aged wines like the Alto M.P.H.S. The intensity of flavour in this rich wine is well matched with umami foods like the Alto Red Wine Biltong with Parmesan and White Truffle.

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