In the world of wine, South Africa continues to build its reputation.

Some wine drinkers (or shall we say wine snobs) still find it hard to accept a wine coming from the “New World” (along with those from California, Australia and New Zealand), preferring to stick with those from the old wine countries like France, Italy and Germany. But it’s an exciting time for South African wines with something to suit all taste buds.

As the Aussies are known for Shiraz, so are the South Africans known for Pinotage. This hybrid creation is a mix between the Pinot Noir grape and the Cinsaut grape (called Hermitage in South Africa, hence the name). With the body of a Pinot Noir, it is said to complement food with robust flavours, so consider pairing it with your next jerk chicken dinner.

Remember, with the holiday season coming up, and the planning of dinner parties, pairing wines with food is just as important as a complementary tabletop setting, or the seating plan. One thing to remember is to make sure wines do not overwhelm the food. They should either complement or contrast, a decision that should be made in advance. Some say that white wine pairs better with Jamaican food, especially a Chardonnay that hasn’t been aged in oak. So keep that in mind when you are testing.

Cabernet Merlot is another of South Africa’s popular reds. As compared to the Pinotage and Shiraz, it has a more oaky flavour, but is softer and often referred to as an easy drinking wine. It complements the essence of red meats and tomato-based pasta, but also stands well by itself – translated as great to drink while sitting on your patio enjoying great conversation.

Now, to the whites. Sauvignon Blanc has become one of the trendier wines to drink. A nice balance of fruit and acid, this almost tropical-style wine is known to be packed with a citrus bouquet. It is also a great showstopper in that it has an intense aromatic character, and big flavour. While it too stands great on its own, it pairs fabulously with fish and turkey, thanks to the acidic touch. Chardonnay, the other big white, is often dominated by a smoky flavour. However, this, of course, depends on how long the wine is oaked for. It can be processed to have a subtler, fruitier wine.

Choosing and enjoying wine is like picking art. One man’s Picasso is another man’s swirling mess. While there are guidelines to direct you in your journey, be open to new flavours, colours, smells and consistencies. You may find yourself understanding more than you thought. And remember to trust your senses, they know what they are talking about.