Start with the heat
Pepper changes everything. Alcohol makes chilli feel hotter, so with fiery dishes we reach for lower alcohol wines with fresh fruit, served a little cool. Plateau Red at 15 degrees is our answer to pepper soup.
Big oaky reds and hot food fight each other. Save Ember Reserve for suya and grilled meat, where smoke meets smoke.
Palm oil needs acidity
Ofe owerri, oha and banga are rich with palm oil. A wine with bright acidity cuts through the richness the way a squeeze of lime does. Morning Mist White is our favourite here, and it loves the bitter edge of leafy greens.
Party food needs a friend to everyone
A party table has jollof, fried rice, plantain, chicken, small chops and salad all at once. No single wine is perfect for all of them, but a dry rosé comes closest. That is why Harmattan Rosé sells out every December.
And for everyone else
Not everyone at the table drinks, and many should not: drivers, children, people who simply prefer not to. We made the Grape Press so that the whole table has something made with the same care. Its gentle sweetness also makes it the only sensible pour with cake.
