Tongai Charie is the sommelier at Kloof Street Neighbourhood’s Upper Union. He believes that shaping wine experiences starts with listening to his guests and then focussing on what’s inside the bottle more than what’s on the label. In his role at Upper Union, not only does he work closely with chef Amori Burger to curate the wine list, and recommended pairings, but he works with guests to understand where their palates are most comfortable, and then gently guide them somewhere new.
“Cape Town is the perfect place to begin a wine career,” Tongai says. “There’s a depth and vibrancy to the food and wine culture here that’s unlike anywhere else.” His favourite varietal is – quite aptly – Cabernet Sauvignon and often finds inspiration in wines from Hemel-en-Aarde Valley, a region he describes as producing “cool-climate elegance at its best.” His most memorable pairing experience was developing the wine selection for Upper Union’s 2024 festive tasting menu: a tight deadline, trust, creative freedom, and complete alignment between food and wine. Chef Amori’s dynamic menu constantly challenges and inspires his wine selections.
With his extensive wine knowledge, it’s hard to believe that Tongai didn’t start his career in wine. When he arrived in Cape Town, his career had been in logistics and alcohol distribution. Notably, he had never tasted wine himself due to his upbringing.
His transformative moment came at Open Door Restaurant on Constantia Uitsig Wine Estate, where a world-class wine list curated by Spencer Fondaumiere and Neil Grant opened his eyes to the poetry of wine. A birthday bottle of Cabernet Sauvignon lit the spark, and soon he was spending his days off exploring and tasting his way through the Cape Winelands.
That passion led him to formal studies: a Diploma in Wines from the Cape Wine Academy, Wine and Spirit Education Trust (WSET) Level 3, and a Wine Business Management qualification from the University of Cape Town’s Graduate School of Business. He is currently studying towards his WSET Level 4.
To aspiring sommeliers, his message is simple: “Be curious, stay humble, and never stop learning.”
Tongai is proof that in the world’s top city for food and wine, there’s room for new voices, fresh talent, and glassfuls of purpose.
