The time-worn advice of ‘pair red wine with meat and white wine with fish’ is all but out of touch with modern dining. Wine has become more accessible to Millennials, who don’t need your rules for drinking it, thank you very much. Modern winemakers themselves are much younger, and they’re encouraging the market to enjoy wine in any way they like. They’re even encouraging pairing food and sparkling wine – and we couldn’t agree more.

Pairing food with wine, beer and even gin has always been popular on restaurant and event menus. So why not break the mould the next time you invite your girlfriends over for dinner and pair your menu with something that brings a sparkle to your evening? Sparkling wine is not just for the welcome drink – it pairs beautifully with food too.

Vibrazio Sav Blanc Close Up_large

The House of J.C. Le Roux, South Africa’s leading sparkling-wine producer, has added an exciting new range of high-quality bubblies to the J.C. Le Roux family to appeal to those who enjoy a drier, more sophisticated taste. Produced at the House of J.C. Le Roux, the Vibrazio Sauvignon Blanc, Demi-Sec and Demi-Sec Rosé have been crafted to meet the needs of wine drinkers looking for something sparkling and slightly drier.

Here’s our menu suggestion for pairing food and sparkling wine that’s sure to wow your guests

Welcome Cocktail

Classic Sparkling Cocktail

This cocktail is easy to prepare and always a hit.

French 75 Champagne Cocktail in Vintage Glass

Image credit: Getty


1 sugar cube

3 dashes of Angostura bitters

1 bottle of J.C. Le Roux Vibrazio Demi-Sec

1 lemon twist, for garnish


Soak the sugar cubes with the Angostura bitters in a small dish. Fill your chilled flutes with J.C. Le Roux Vibrazio Demi-Sec and add the bitters-soaked sugar cubes. Garnish with a lemon twist.

*Recipe modified from this recipe.

Starter: Dressed oysters paired with J.C. Le Roux Vibrazio Demi-Sec

Fresh raw oysters with lemons on ice in metal tray

A light and fresh starter that you can whip up while your guests are arriving. Ask your fishmonger to shuck the oysters to save you time. Image credit: Getty


2 tsp sugar

2 tsp water

1/2 cup J.C. Le Roux Vibrazio Demi-Sec

1/4 cup fresh grapefruit juice

2 tsp fresh lemon juice

1/4 cup Champagne vinegar

1 small onion/shallot, finely chopped

Freshly ground pepper

24 fresh oysters, shucked on the half shell

Crushed ice and coarse salt

1 tbsp dried egg-white powder


Combine the sugar and water and stir over a medium heat until the sugar dissolves. Set aside and allow to cool. Combine the cooled sugar syrup, J.C. Le Roux Vibrazio Demi-Sec and citrus juices. Place over a larger bowl of ice to stay cold. Combine the vinegar and onion and season with the pepper. Place the oysters on a bed of crushed ice and coarse salt. Add the egg-white powder to the sparkling wine-citrus juice mixture and beat until it becomes thick and frothy. Add a spoonful of the vinegar-onion mixture over the oysters and add a little of the sparkling froth on top.

*Recipe modified from this recipe

Main: Prawn and Bubbly Risotto paired with J.C. Le Roux Vibrazio Sauvignon Blanc

Risotto with vegetables

The splash of sparkling wine in this dish will pair perfectly with a glass of J.C Le Roux Vibrazio Sauvignon Blanc. Image credit: Getty


30g butter

1 onion, chopped

400g risotto rice

1 bottle JC Le Roux Vibrazio Sauvignon Blanc (room-temperature)

1L hot stock (fish or veg)

1 tsp extra virgin olive oil

12 fresh prawns (cleaned)

1 clove of garlic

white pepper to taste

1 bunch of fresh parsley


Melt half the butter in a large frying pan and add the chopped onion. Add the risotto rice and stir for a few minutes to start the cooking process. Add about 100ml of J.C. Le Roux Vibrazio Sauvignon Blanc. Stir while the rice absorbs the J.C. Le Roux Vibrazio Sauvignon Blanc, then add a ladleful of hot stock, and cook till absorbed, stirring frequently. Repeat this cooking method, alternating between the J.C. Le Roux Vibrazio Sauvignon Blanc and stock. In another frying pan, heat the olive oil, then add garlic. Add the prawns and about 125ml of J.C. Le Roux Vibrazio Sauvignon Blanc. Once prawns are cooked, remove the garlic and take the prawns off the heat. Add the remaining butter, parsley and white pepper. Serve each portion with the prawns.

*Recipe modified from this recipe.

Dessert: Sparkling Sorbet paired with J.C. Le Roux Vibrazio Demi-Sec Rosé

Four glasses of rhubarb granita on wooden ground, view from above

Prepare this ahead of time and serve in a Champagne glass with a splash of sparkling wine. Image credit: Getty


140g sugar

10ml lemon juice

60ml glucose syrup

335ml water

480ml J.C. Le Roux Vibrazio Demi-Sec Rosé


Bring the water, sugar and glucose to the boil. Cook until the sugar is melted and has a syrupy consistency. Add the J.C. Le Roux Vibrazio Demi-Sec Rosé and lemon juice. Strain the mixture through a sieve. Allow it to cool and pour into an ice-cream machine. Churn for about 30-40 minutes until it reaches the consistency of a sorbet. Transfer into an ice cream container and keep it in the freezer until you’re ready to serve.

*Recipe modified from this recipe.

*This post is sponsored by J.C. Le Roux