Pairing South African Wines with Wild Game | Avula Safaris
South Africa isn’t just home to incredible wildlife and breathtaking landscapes—it’s also one of the world’s most celebrated wine regions. From the rolling vineyards of Stellenbosch to the coastal breezes of Constantia, South African wines carry bold flavors and refined craftsmanship. And when paired with wild game, they elevate a safari meal into a culinary experience.
At Avula Safaris, we celebrate this harmony between the land and the table. Here’s our guide to pairing South African wines with the wild flavors of the bush.
1.
Kudu and Cabernet Sauvignon
Kudu, known as the “grey ghost,” produces lean, flavorful meat with a slightly sweet undertone. It deserves a wine that can match its depth.
Perfect pairing:
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Cabernet Sauvignon from Stellenbosch or Paarl
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Notes of dark fruit, cedar, and spice complement kudu roasts or grilled fillets
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The tannins balance the richness without overpowering
2.
Springbok and Pinotage
Springbok is delicate, slightly sweet, and incredibly versatile. As South Africa’s national animal, it’s only fitting to pair it with the country’s signature grape.
Perfect pairing:
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Pinotage, a uniquely South African varietal
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Smoky, berry-forward flavors highlight the mildness of springbok
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Ideal with carpaccio or tenderloin cuts
3.
Eland and Shiraz/Syrah
Eland meat is tender yet robust, with a richer texture compared to kudu or springbok. It thrives alongside bold, peppery wines.
Perfect pairing:
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Shiraz/Syrah from Franschhoek or Swartland
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Pepper, dark fruit, and earthy notes pair beautifully with grilled or slow-roasted eland
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A classic pairing for fireside boma dinners
4.
Warthog and Chenin Blanc
For something lighter, warthog is a pleasant surprise—slightly fattier than venison, with a pork-like quality.
Perfect pairing:
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Chenin Blanc from the Cape Winelands
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Crisp acidity cuts through the richness
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Works beautifully with warthog ribs or chops marinated in herbs
5.
Ostrich and Merlot
Ostrich is a lean red meat with a subtle flavor, often compared to beef fillet.
Perfect pairing:
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Merlot from Stellenbosch
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Soft, fruit-forward with a velvety finish that enhances ostrich steaks or medallions
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Adds elegance without overshadowing the meat
6.
Impala and Sauvignon Blanc
Impala meat is light, tender, and gamey, often prepared in medallions or stews.
Perfect pairing:
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Sauvignon Blanc from coastal regions
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Crisp, citrusy, and herbaceous—perfect for lighter impala dishes
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A refreshing balance for warm evenings in the bush
7.
Buffalo and Bordeaux Blends
Cape buffalo, a true dangerous game species, produces meat with a dense, bold flavor that calls for an equally powerful wine.
Perfect pairing:
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Bordeaux-style red blends (Cabernet Sauvignon, Merlot, Cabernet Franc)
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Complex, structured wines stand up to the intensity of buffalo steaks or stews
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A pairing reserved for memorable evenings
8.
Sweet Endings: Dessert and Amarula
No South African dining experience is complete without Amarula—the creamy liqueur made from the marula fruit.
Best served with:
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Malva pudding, crème brûlée, or chocolate desserts
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Over ice for a nightcap by the fire
Amarula ties the flavors of Africa together in a sweet, smooth finish.
Taste the Wild, Sip the Cape
Pairing South African wines with wild game isn’t just about food and drink—it’s about honoring the land that provides both. Each bite and sip tells a story of place, tradition, and craftsmanship.
At Avula Safaris, we invite guests to experience this union firsthand—fine dining, wild flavors, and wines as bold as the African bush.
