On 18 July 2019, I attended the first African food and wine pairing event, where I met Victoria Mulu-Munyoki, a wine consultant and sommelier based in Kenya. The event aimed to help locals learn how to pair wine with both international and local African favourites.
Victoria's top tip for beginners is to start with what you like in terms of food and wine and then pair them together. This approach allows you to develop your palate and discover new wines that pair better with the dishes you eat.
Here are some key tips to help you master African food and wine pairing:
- Start by pairing your favourite foods and wines together.
- Experiment with different wines to expand your palate and discover new pairings.
- Identify the key flavours in wines, which can be bitter, acidic, or sweet, and pair them with foods that complement or contrast these flavours.
- Pair red wine with bold flavours, white wine with lighter flavours, and bitter wines with fats.
Additionally, Victoria shares some expert tips on wine handling:
- When opening a cork, avoid inserting the corkscrew too deep into the cork to prevent it from coming into contact with the wine.
- When the cork is about to come out, tilt the bottle away from you and unscrew it gently to avoid a loud pop sound.
- Allow the wine to breathe before drinking it by pouring some into a glass and letting it sit for a short while.
- Check the colour of red wine to determine its age, with older wine turning terracotta brown and younger wine having a purplish tinge.
- Remember that price doesn't guarantee quality, and wines from regions like New Zealand can be flavourful and affordable.
- Acidic wine is more suitable as an aperitif.
