Loin of springbok with a frisky shiraz or full bodied cabernet sauvignon? Or a silky merlot with confit duck served with foie gras and figs?The art of pairing South African wines to food has got an unlikely World Cup shot in the arm with a project that aims to train 2010 black wine stewards in a legacy nod to Africa's first football showcase from June 11. But to some critics of the white-dominated South African wine industry, initiatives like this have been a long time coming.