Meet the sommelier: Brian Tapera of Kudu reveals his go-to wines and favourite pairings

When I met my mentor [South African hospitality entrepreneur] Lara Jordaan, she offered to help me navigate the wine world and industry. She also introduced me to one of the best red wines on our list (at La Mouette, Cape Town) at the time: the Waterford Estate, Kevin Arnold Shiraz 2005.

Unfortunately, I didn’t get a chance to taste it because my partner opened the bottle while I was at work and mixed it with cola (Katemba). Fortunately, I managed to get a second bottle, and that’s where my journey began.

Off-dry Rieslings from Alsace, which are often labelled as dry but typically taste off-dry. These wines are elegant, with high acidity, a very light body and just a touch of sweetness.

I don’t often buy wines from the grocery store, but occasionally I pick up a Prestige de Calvet Bordeaux Merlot-Cabernet.

It happened on my first day in hospitality. I received a ticket that included corkage and sparkling water, and I was tasked with finding it in the storeroom. At the time I thought that both were physical items and I then ended up spending more than 30 minutes searching for them!

When a wine list has limited options available by the glass (and / or only entry-level wines). Some guests may not drink much but would still love to enjoy one or two glasses of exceptional wine.

Spicy Thai food paired with Riesling. My go-to would probably be a chilli and Thai basil chicken stir-fry paired with the Chi Riesling from the Elgin producer Saurwein.

Dry-aged prime rib with bordelaise sauce and beer-pickled onions, served alongside Grangehurst, Cabernet Sauvignon 2012 from Stellenbosch.

The wine’s structure is softened by the richness of the prime rib and the sauce, creating a classic harmony between the wine and the dish. The earthiness from the wine’s age complements the meal perfectly, and the acidity from the onions helps prevent palate fatigue.

Fried chicken paired with MCC (Methode Cap Classique) sparkling or Cava.

The Prelude Vermentino from Bacco Estate in Paarl. Most guests are surprised by this Mediterranean-style wine, which is incredibly easy to enjoy as both an aperitif and a food-friendly option; it leads to a second order in most cases.

Hamilton Russell’s Ashbourne Sandstone white, a blend of Sauvignon Blanc, Chardonnay and Semillon.

It hails from the cool-climate Walker Bay area in South Africa, but many guests compare it to wines from the Loire valley, appreciating its freshness, acidity and minerality. Some guests from Australia even note its similarity to white blends produced there. It’s my go-to choice for a textured and elegant white wine.

Very light, high-acidity wines such as Pinot Grigio.

It has to be the southern Rhône, known for its powerful, spicy, complex and structured wines, particularly single varietals or GSM (Grenache, Syrah, Mourvèdre) blends; they all excite me.

There’s no wine style or grape that I particularly dislike; I’m always happy to taste and drink both familiar and unfamiliar wine varieties.

Stellenbosch, for sure.

Swartland, especially Mullineux winery, which is an exceptional destination.