Pairing food and wine at Caveau Wine Bar is the passion of trio Brendan Crew, Jean Mulleralong and Marc Langlois. And they've been granted a coveted place on US’s Condé Nast Traveler magazine's list of "35 Coolest International Night Spots".

Caveau Wine Bar and Deli in Cape Town was born of the desire for nothing simpler than a platter of cured meats and a glass of good wine. Owned by trio Brendan Crew, Jean Mulleralong and Marc Langlois, three enterprising young men with a history and passion for all things wine and food.

Known for their excellence in pairing food and wine, we sat down to see how they do it and here are some of their best partnerships:

• A glass of salmon-pink Graham Beck Brut Rosé 2007 – an explosion of raspberry fruit with fresh sherbet on the palate and a long fine creamy mousse – enhances the sweetness of slivers of locally produced chorizo, salami and biltong.

•  Ruby-hued Warwick Trilogy 2007, its nose a symphony of ripe red berries, prunes, blackcurrants and liquorice with undertones of dark chocolate and mocha, sweet oak and black pepper, is the perfect accompaniment to bowls of tender seared beef cubes served with the silkiest of béarnaise sauces.

• The lightest of tempura prawns served with a sweet chilli sauce and a glass of Haut Espoir Rosé 2008. Made from Shiraz grapes from Haut Espoir and a neighbouring farm in the Franschhoek valley, it’s a chameleon of a wine that provides a rich, subtle background to the slightly sweet flavour of the fish and its accompanying spicy dip.

• Plates of traditional Portuguese brandade (salted cod) served with ciabatta toasts are partnered with the hazelnut, heather, dried pineapple and fig notes of a Vins d’Orrance Chardonnay 2007. 

• Fragrant pork wontons served with tart ponzu make a happy consort to the spicy notes and lingering fruity finish of a Hamilton Russell Pinot Noir 2004. 

• A glass of Anton Rupert Serruria 2006, a chardonnay with sweet notes and a lingering peach-apricot finish, are the perfect antidote to a dish of spicy sausage and lemony hummus.

Visit Caveau Wine Bar and Deli to experience this art first hand, or visit our Wine section where we offer some basic tips to get you started.