Summer in South Africa means long lunches, packed restaurant terraces, and the perfect excuse to open something cold, crisp, or celebratory. To cut through the noise of festive-season wine shelves, we asked some of the leading sommeliers and beverage experts at Eat Out starred restaurants what they’re recommending and actually drinking – on their days off, at braais, and everywhere in between.

The one bottle they’re reaching for this summer

According to our experts, things are looking very Rosé this summer. Tongai Charie, head sommelier at Upper Union, says he’s all-in on elegant Rosés this festive season. “I’m reaching for the Big Flower Rosé from Botanica Wines in Devon Valley, Stellenbosch,” he says. “It’s a beautifully perfumed Cabernet Franc Rosé; vibrant and incredibly drinkable. It shines on its own during long, lazy Sunday lunches, but it’s also festive enough to open for celebrations.”

Meanwhile, Michelle Erasmus, head sommelier at La Colombe and winner of the Eat Out Woolworths Wine Service Award, is currently crushing on the Lievland Rosé. “It’s lower in alcohol and crisp with both fruit and perfumed characteristics, making it very easy summer drinking.”

For Jennifer Hugé, service and beverage director of the FYN Group, nothing says season of festivity like sparkling wine, and Pét-Nat, in particular. “A Pét-Nat I enjoy is the Testalonga El Bandito I Wish I Was a Ninja,” she says. “It’s made with a Colombar grape, in keeping with the heritage of South Africa.”

Another person stepping away from the Rosés is Nic Charalambous, owner and head chef of Ouzeri, who says he’s sticking with some of his tried-and-trusted bottles this summer. “Intellego and Testalonga wines have always been a favourite,” he says. “At the bar, we are now pouring some older vintages of these wines – Intellego Elementis 2017 and Testalonga Cortez 2016 – which are still showing amazing fruit and freshness.”

Eloise Windebank, co-owner of Farro, says she’s reaching for something entirely out of left field. “Honestly, I think that it’s all about white port and tonic this summer,” she says. “It’s like a super-fresh take on a gin and tonic, but because it’s a slightly lower alcohol content, it’s easy for day-drinking, which is great around the Christmas period.” Her recommendation is Fledge and Co’s Wit Prt. “Obviously, you can’t call it port, so theirs is called a Cape white fortified wine and it is the coolest, most delicious white port-style,” she says. “I’m going out on a limb here in saying I think this could be the next spritz.”

The trends to watch out for

As curating interesting wine lists daily is part of their jobs, you just know that these pros are keeping an eye on trends in the wine scene. So, what are some of those emerging trends and styles, and which producers are standing out?

“I think we’re seeing some unbelievable Verdelhos come around,” says Eloise, highlighting that Momento’s Marelise Niemann has been producing a beautiful Chenin Verdelho for years, while also shouting out Franco Lourens’ Proefkonyn Verdelho and Blankbottle. “I think we’re starting to see the emergence of Verdehlo being taken quite seriously in its own right, as opposed to just a blending grape,” she continues. “And it really is delicious – it’s so fresh and crisp and generally great for hot weather.”

Meanwhile, Tongai is keeping an eye on a specific producer this season. “I think Rüdger van Wyk is about to have a real moment with his newly launched New Dawn Wines,” he says, explaining that the brand has released four wines across two tiers. The lifestyle range offers an easy-drinking white and red blend. “Both are effortless, everyday wines, perfect for balcony moments and stargazing sunsets,” says Tongai. The elevated tier includes a Chenin Blanc and a refined, Rhône-inspired red blend, which he likens to a South African Châteauneuf-du-Pape. “Rüdger’s confidence and refinement in this range make him one to watch this season.”

Jennifer says she’s turning her attention to the West Coast, where producer Sakkie Mouton is working with heritage and niche grapes – from Colombar and Chenin Blancs to more experimental ones like Assyrtiko and Picpoul. “Found near the ocean, this terroir brings a lot of salinity and freshness into the wines,” she explains. Nic is also drawn to salinity in the warm weather. “I have an affinity for whites that show salinity and minerality, and Adriaan van Zyl’s Sequoia hits the mark in both while staying crisp and clean,” he says.

The simple sommelier-approved combos to take to the coast or a braai

While summer is the peak season for the restaurant industry, these somms will make the most of any rare off-day – just like the rest of us – by heading to the coast or firing up the braai. Here’s what food and wine they’re pairing together.

“For a summer braai or [seaside] lunch, you can never go wrong with Cinsault,” says Tongai. “It’s the ultimate light, juicy red that takes well to a slight chill.” He says some fantastic examples are coming out of both the Swartland and Stellenbosch regions, but his top choice is the Rock of Eye Cinsault from Coenie Snyman. “Sourced from a single site on the Helderberg, it’s a crowd-pleaser with vibrant fruit and gentle tannins, made for relaxed summer occasions,” he adds. For Michelle, when she’s doing her favourite charred chicken and pineapple skewers, she says she’s opening up a great oaky Chardonnay. “Something like the Uva Mira Chardonnay,” she adds.

According to Eloise, there’s only one thing to take along to the coast or to a braai. “I think a bottle of bubbles is always the way to go,” she says. “I love the Pieter Ferreira Blanc de Blanc – we’ve been pouring the ‘19 and it is just insane. You’re talking literally years and years on lees, 100% Chardonnay, you just can’t get more impressive, yet it’s still so smashable.”