Droewors and Wine Pairing
4th September 2025
Stellenbosch Hills Wine Estate headed the Droewors and Wine tasting trend in 2005 and has proved to be one of the most popular categories of wine tasting in SA!
This informative guide will give you some ideas as to what delicious wine pairs with our delicious Droewors to impress your guests with your new found wine knowledge, or entice your other half with a romantic night in.
Beyerskloof Pinotage Rosé & Beef Droewors
This bright, fruity rosé brings out the best in traditional beef droewors. The sweet red-berry notes and delicate floral undertones contrast beautifully with the rich, spiced meat, bringing a refreshing, light finish to every bite. It’s a delightful choice whether you’re enjoying a sunlit afternoon or hosting friends for a relaxed gathering.
Delheim Cabernet Sauvignon & Peri Peri Droewors
For a bold and comforting pairing, nothing beats this classic. Its deep cassis, dark cherry, and savoury oak notes enhance the robust flavours of venison or spicy droewors. The structured tannins and intense fruit create a harmonious match – perfect for those evenings when you want a more indulgent flavour pairing.
Boekenhoutskloof Porcupine Ridge Syrah & Venison Droewors
Syrah works well with venison or ostrich droewors because it has enough body and spice to match the meat without overwhelming it. Porcupine Ridge Syrah shows dark berry fruit with light peppery notes, which sit comfortably alongside the savoury, gamey character of venison. The tannins are smooth rather than drying, making it an easy pairing with cured meats.
Nederburg Winemasters Shiraz & Beef Droewors
This wine’s rich plum, blackberry, and peppery spice make it a brilliant companion for traditional beef droewors. The Shiraz’s bold character and warm spice amplify the savory depth of the sausage, turning each mouthful into a deliciously layered experience – think of comforting, nostalgic flavours brought vividly to life.
Boschendal Lanoy & Beef Garlic Droewors
This Bordeaux-style blend pairs beautifully with beef garlic droewors. The Cabernet Sauvignon gives structure and dark fruit depth, while the Merlot softens it with a velvety edge. That balance works brilliantly with the savoury, slightly smoky richness of the droëwors, cutting through the fat while highlighting the spice.
So, which will you try?
- Rosé for refreshment — Beyerskloof Pinotage Rosé brings balance and brightness to richly spiced meats.
- Full-bodied reds for depth — Delheim Cabernet Sauvignon or Nederburg Winemasters Shiraz amplify bold, savoury flavours.
- Smoother reds for subtlety — Nederburg Baronne and Boschendal Lanoy both offer elegance alongside versatility.