Pairings
30 Oct 2026
Homemade mushroom ramen with a German pinot noir
Shiitake, kombu and charred onion for the broth, a marinated egg and pan-fried mushrooms on top: an autumn ramen to make at home, with a German pinot noir served cool.
Western Cape - Coastal Region wines awarded at the Gilbert & Gaillard International Challenge
The results of the Gilbert & Gaillard International Challenge are a practical tool intended to help you in your choices. Filter your search by appellation, region, score obtained, year of Challenge. You can then instantly find your favorite wines and producers. Our rating out of 100 allows us to have a sufficiently large grid to reproduce all the nuances perceived in tasting.
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Thelema
Cabernet Sauvignon
2018
Simonsberg-Stellenbosch Red wine
92
points
Vin de Classique
PERRON X
2021
Stellenbosch Red wine
87
points
Bosman Family Vineyards
Cabernet Sauvignon
2021
Wellington Red wine
84
points
Bosman Family Vineyards
Shiraz
2021
Wellington Red wine
85
points
Bosman Family Vineyards
Adama
2021
Wellington Dry white wine
91
points
Bosman Family Vineyards
Adama
2021
Wellington Dry white wine
91
points
Bosman Family Vineyards
Chenin Blanc
2021
Wellington Dry white wine
88
points
The Journal
Cabernet Sauvignon
2020
Durbanville Red wine
93
points
The Journal
Sauvignon Blanc
2021
Durbanville Dry white wine
92
points
The Journal
Pinotage
2020
Durbanville Red wine
92
points
Delheim Wines
Cabernet Sauvignon
2018
Stellenbosch Red wine
92
points
Delheim Wines
Chardonnay
2021
Stellenbosch Dry white wine
92
points
Doran Vineyards
Iosa
2018
Paarl - Voor Paardeberg Red wine
88
points
Laibach
Ladybird Red Organic
2018
Simonsberg-Stellenbosch Red wine
89
points
Other appellations in the region
around the wine world
Gilbert & Gaillard magazine
Pairings
29 Oct 2026
Squash pasta with sage brown butter and a Romanian red
A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.
Pairings
29 Oct 2026
Charred hispi cabbage with anchovy butter and Cape sauvignon
Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.