Category: Media Releases

For those of us who were hoping to spend a white Christmas in Europe, the travel ban is a most unwelcome gift this year.

But that should not stop us from experiencing the aromas and tastes of Europe this holiday season. Roodeberg, the cherished South African wine with a story in every bottle, has a novel plan to take you on a Culinary Journey to some of Europe’s most exciting cities one delicious recipe at a time.

The first stop is Germany, where traditional dumplings with mushrooms sautéed in Roodeberg’s Classic Red Blend is on the menu in Berlin, the vibrant city that never sleeps.

Next up is Munich, the capital of traditional German food and oompah music, with a succulent steak and Sauerkraut salad. It is the perfect dish to enjoy with Roodeberg 1949, the commemorative wine in honour of the Roodeberg tradition spanning more than 70 years.

You will find some interesting twists to time honoured dishes in the cosmopolitan city of Frankfurt, Germany’s financial hub and cultural melting pot. Venison meatballs in a rich Italian tomato sugo served with Spaetzle is a tasty culinary mashup deserving of a glass or two of Roodeberg Reserve.

A tour of Europe would not be complete without a visit to Brussels, the official seat of the European Union, for a hearty Flemish beef stew before setting off to Denmark for a taste of Scandinavia. In Copenhagen we sink our teeth into Flaeskesteg, traditional Danish rolled pork roast, served with sweet potato fritters. This flavourful meaty dish is a fine match for Dr Charles Niehaus, the signature wine named after the father of Roodeberg.

For the crème de la crème of pastries, we travel to Odense, the birthplace of the great storyteller, Hans Christian Andersen, and home of the best Danishes in the world. A beautifully braided strawberry cream cheese Danish beckons, so come prepared with the rose petal pink Roodeberg Rosé for a sumptuous pairing.

The last stop on the Roodeberg itinerary takes you to the Netherlands, where iconic windmills and winding canals set the tone for sipping Roodeberg Rosé and tucking into prawn croquettes. It’s the ultimate Dutch experience.

Roodeberg’s commemorative ‘1949’ red wine launched last year to celebrate the brand’s momentous 70^th anniversary, has brought home a Gold medal and a phenomenal score of 96/100 from the 2020 Decanter World Wine Awards in London.

This multifaceted, limited edition red blend from the standout 2017 vintage stood up to the scrutiny of some of the world’s top wine experts including UK Masters of Wine and Master Sommeliers. Over 16 500 wines from across the globe were tasted blind in this prestigious international wine competition now in its 17^th year.

Showing excellent structure, supple tannins and fleshy fruit with outstanding purity and balance, Roodeberg 1949 embraces the revival of exciting French and Spanish varieties. Cabernet Sauvignon (38%) forms the foundation of the blend, complemented by Tempranillo (29%), Carignan (20%) and Carménère (13%).

“Roodeberg 1949 is a dedicated collaborative effort harnessing some of the finest plant material along with our combined viticultural and winemaking expertise,” says winemaker Louwritz Louw, who worked closely with viticulturist Marco Ventrella and former KWV Cellarmaster and renowned wine educator Prof. Charl Theron in seeing this exclusive commemorative blend come to life.

Each variety brings something unique to the blend resulting in a wine of exceptional concentration and finesse. Cabernet Sauvignon and Tempranillo lend structure and intensity, while the Carignan and Carménère contribute spicy intrigue and depth of flavour.

Rigorous selection from the vineyard to the barrel is the bedrock of Roodeberg 1949. After fermentation, the different components are left to mature for 18 months in new French oak barrels and only the finest barrels are blended and bottled for this commemorative wine.

This concentrated, deep ruby red blend has generous aromas of dark cherry, blackcurrant and vanilla, followed by a mouthful of cinnamon, sweet spice and ripe, juicy dark berry fruit. Firm tannins lend structure and an enduring finish.

Ever evolving with a rich heritage spanning more than 70 years, the name Roodeberg resonates in the hearts and minds of wine lovers the world over. Roodeberg 1949 continues this tradition as a contemporary blend with universal appeal; a wine that is imminently drinkable and accessibly yet complex enough to age beautifully.

Roodeberg, the cherished South African classic enjoyed by wine lovers for over 70 years, has a vibrant Rosé for all seasons.

Stepping out with a new silver filigree trim, the vivacious Roodeberg Classic Rosé 2019 delights with subtle aromas of strawberry, candy floss and raspberry intertwined with hints of rose petals and Turkish delight.

“Our beautiful 2019 rosé is a meticulously crafted blend made predominantly of Cabernet Sauvignon grapes. This wine is fresh and crisp with good acidity and a fruity long finish,” says winemaker Louwritz Louw.

The alluring salmon-pink rosé is ideal for relaxed get-togethers and the perfect patio wine when friends pop over. Best enjoyed in good company, Roodeberg Classic Rosé 2019 captures the attention on its own or with dishes meant for sharing such as tapas, salads and sushi.

Roodeberg Classic Rosé 2019 is available at leading stores countrywide, selling at R89 to R95 a bottle. Catch all the action by joining the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.

Dr Charles Niehaus, the top tier signature red wine named after Roodeberg’s illustrious founder, has won a Gold medal for the second consecutive vintage at the 27^th Mundus Vini Grand International Wine Awards in Germany.

Both the 2017 and the 2016 vintages of Roodeberg Dr Charles Niehaus were awarded gold medals respectively at Mundus Vini 2020 and 2019, Germany’s top international wine competition.

Fruit purity and complexity are the crux of this super-premium Roodeberg that has evolved since its maiden vintage in 2010 into a formidable Cabernet Sauvignon and Shiraz driven blend.

The wine was launched as the jewel in the Roodeberg crown to honour Dr Niehaus for his pioneering winemaking achievements and creator of this cherished South African wine brand over 70 years ago.

The evolution of the Dr Charles Niehaus blend into a superbly concentrated and integrated wine can be attributed to constant experimentation with different grape varieties and different regions over the past eight years.

“The wine is all about selecting the best of the best from the vineyards, the individual bunches and the berries, down to the finest barrels for the final blend. Our goal is to produce the best super-premium blend that our vineyards can deliver,” says Roodeberg winemaker Louwritz Louw.

The award winning 2017 vintage is a blend of Cabernet Sauvignon (39%), Shiraz (37%), Malbec (10%), Merlot (7) and Cabernet Franc (7%). Juicy and concentrated with great depth, it erupts in your glass with aromatic layers of blackcurrant and plum enlivened by hints of violets, sweet spice and white pepper. The wine is generous and well-integrated on the palate with a firm tannin structure rewarding with a smooth and lingering finish.

Winter is the time to bring out full-bodied reds, best enjoyed by the fireside or with heart-warming comfort food. New Roodeberg Reserve, a blend of the finest barrels in the cellar, is the perfect wine to rekindle these chilly days.

An ideal rainy-day food companion, this consummate blend will work its magic with meaty casseroles, roasts and game dishes. It also infuses rich flavour when added to hearty winter dishes such as foodie Elmarie Berry’s belly-filling oxtail with green olives and orange.

An intense and richly textured wine, Roodeberg Reserve 2017 is meticulously crafted from Cabernet Sauvignon (48%), Shiraz (23%), Tempranillo (12%), Petit Verdot (7%), Petit Sirah (4%) and splashes of Cabernet Franc (3%), Merlot (2%) and Malbec (1%). Intricate layers of red plum, blueberries, crushed herbs and tobacco leaf with hints of dark chocolate are rounded off by soft, silky tannins.

A true South African original that has stood the test of time for over 70 years, Roodeberg is the heart and soul of memorable get-togethers and is best enjoyed in the company of good friends.

Order Roodeberg Reserve 2017 online at www.kwvemporium.co.za or purchase the wine at selected Pick n Pay stores at R165.00 per bottle.

 

Elmarie Berry’s oxtail with green olives and orange

Serves 6

Ingredients

2,5kg oxtail

Olive oil

2 onions, diced

2 tablespoons soy sauce

A few sprigs of fresh rosemary

4 bay leaves

1 glass of Roodeberg Reserve

1 cup beef stock

Rind of 1 orange

200g pitted green olives

200g button mushrooms

 
Method

Preheat oven to 200°C

Heat the olive oil and fry the onion until soft. Spoon it out and add the oxtail to the hot pan. Fry until golden brown. Add the cooked onions, garlic, Bay leaves, rosemary, wine, stock and the orange rind. Put into the oven and bake for 1 hour, check on it and add extra liquid if necessary. Reduce the oven temperature to 150°C, bake for another 3-4 hours until tender. Add the olives and mushrooms and bake for another 40 minutes.

Roodeberg Reserve, a newcomer to this legendary South African brand that has stood the test of time for over 70 years, is the perfect winter wine companion. Previously only available in selected international markets, this refined red blend can now be enjoyed by local wine lovers too.

Roodeberg Reserve 2017 is meticulously crafted from Cabernet Sauvignon (48%), Shiraz (23%), Tempranillo (12%), Petit Verdot (7%), Petit Sirah (4%) and splashes of Cabernet Franc (3%), Merlot (2%) and Malbec (1%) and matured in French oak for 18 months.

Intricate layers of red plum, blueberries, crushed herbs and tobacco leaf with hints of dark chocolate and oak are rounded off by soft, silky tannins. This consummate full-bodied blend stands up well to hearty winter dishes such as meaty casseroles, roasts and game dishes. It is also a wonderful wine for a weekend of cocooning with comforting warm winter desserts such as foodie Elmarie Berry’s spicy pumpkin donuts drizzled in dark chocolate.

Pre-order Roodeberg Reserve 2017 now at www.kwvemporium.co.za or purchase the wine at selected Pick n Pay stores after the lockdown restrictions have been lifted at R160.00 per bottle.

 

Elmarie Berry’s pumpkin donuts with dark chocolate

Serves 6-8

Ingredients

1 ½ cups cooked pumpkin, mashed

1 cup self-rising flour

2 eggs

Pinch of salt

½ teaspoon cinnamon

Oil for deep frying

1 cup cinnamon sugar

100g dark chocolate, melted

 
Method

Cook the pumpkin, drain excess liquid and allow to cool.

Put all the ingredients except the dark chocolate and cinnamon sugar in a food processor and mix until smooth. Heat the oil and add tablespoons of the batter to the oil and fry until golden brown. Roll into the cinnamon sugar and drizzle with the melted dark chocolate.

Roodeberg, the cherished South African classic for over 70 years, has released the 2020 vintage of its vibrant Rosé just in time for springtime sipping.

As the weather warms and our taste buds start to crave wines that are fresh and appealing, Roodeberg Classic Rosé 2020 ticks all the boxes with subtle aromas of strawberry, candy floss and raspberry intertwined with hints of rose petals and Turkish delight.

Make Roodeberg Classic Rosé your BFF at a fabulous picnic. It’s the perfect foil for social distancing in style. This gorgeous salmon-pink wine is best enjoyed with easy summer foods such as tapas, grilled seafood, paella, grilled chicken or pork skewers and, above all, sushi of course.

Roodeberg Classic Rosé 2020 is available at leading stores countrywide or the Roodeberg Emporium at R80 a bottle.

For online sales visit  www.kwvemporium.co.za.

Roodeberg has been part of the fibre of South African wine culture for over 70 years with a lifetime of stories in every bottle. To celebrate Roodeberg’s legendary standing, the Classic Red 2019 has been released in limited edition gift packs that tell the story of the wine’s remarkable legacy.

Perfect for the festive season, the storytelling gift packs take wine lovers down memory lane tracing milestones spanning seven decades of this proudly South African wine.

Roodeberg’s epic story began in 1949 and evolved over time from the master’s original blend to an accessible contemporary classic in step with changing times yet rooted in tradition.

Its rich heritage is the stuff of legends. Although the wine was produced for export from the onset and only became readily available to locals in 2004, Roodeberg has always enjoyed iconic status in the hearts and minds of South Africans. It is said that bartering sought-after test match tickets, biltong and the like ‘under the table’ in return for a bottle or two was common practice.

Today, Roodeberg continues to bring people together with its outstanding quality and consistent drinking pleasure with the promise of a story in every bottle.

This famous blend of classic red varieties including Cabernet Sauvignon, Shiraz, Petit Verdot and Tannat, erupts in your glass with aromatic layers of red and dark fruit, cassis and hints of sweet spice and dark chocolate. The palate is elegant and well-rounded with nuances of cedar oak and dark plums, supported by elegant silky tannins that linger long after the last sip.

Roodeberg is a true South African original that has stood the test of time. It’s the heart and soul of memorable moments and is best enjoyed with friends and family over a hearty roast, around the braai or with your favourite chicken dish.

The festive, storytelling gift packs are available at leading stores from November and are priced at around R99.

Read more about the rich heritage of this classic red blend.

Roodeberg, the cherished wine that has stood the test of time for over 70 years, is celebrating World Chocolate Day on 7 July with easy-to-make truffles that accentuate its masterly crafted blends.

From the Classic Red, the formidable Reserve and commemorative Roodeberg 1949, to the enchanting Rosé, you will find your perfect match with melt-in-your-mouth chocolate truffles.

By adding toppings of different tastes and textures to a fool proof, classic truffle recipe, foodie Elmarie Berry has created delicious flavour combinations for each of these wines. Convert your kitchen into a master chocolatier’s workshop for World Chocolate Day with her no-fuss suggestions.

For Roodeberg Classic Red, Elmarie recommends chocolate truffles topped with cocoa nibs or sifted cocoa powder to meld with the soft rounded palate and aromatic layers of fresh red fruit, cassis and pencil shavings.

The subtle aromas of strawberry, candy floss and raspberry with hints of rose petals of Roodeberg Classic Rosé work their magic with tempting chocolate truffles topped with dried cranberries.

Truffles rolled in crunchy sesame seeds make indulgent taste companions for Roodeberg Reserve complementing the hints of dark chocolate and aromas of red plum, blueberries and crushed herbs of the wine.

For the commemorative Roodeberg 1949, launched to celebrate Roodeberg’s 70th anniversary last year, rich crushed pistachio nuts blend seamlessly with the well-structured wine’s nuances of dark cherry, blackcurrant and vanilla.

 

Classic truffle recipe by Elmarie Berry

Makes 30-40 truffles depending on the size

Ingredients

400g good-quality dark chocolate

1 cup cream

110g butter

Method

Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.

Microwave the cream and butter on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream and butter over low heat in a small saucepan until steaming. Pour the hot cream mixture over the chopped chocolate and set aside for 5 minutes. Whisk the cream and chocolate together until smooth and shiny.

Pour the ganache into a shallow pan and refrigerate for 30 minutes. Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into bite size balls. Roll the balls between gloved hands until smooth. Refrigerate for a few minutes before rolling the truffles into the topping of choice for each of the Roodeberg wines and place on a plate.

Storage and serving

These truffles are best kept in the refrigerator for up to 2 months. Remove from the refrigerator about 30 minutes before serving.

Toppings for Roodeberg wine pairings

Roodeberg 1949 – Crushed pistachio nuts

Roodeberg Classic Rosé – Chopped dried cranberries

Roodeberg Reserve – Sesame seeds

Roodeberg Classic Red – Cocoa nibs or sifted cocoa powder

Celebrate your Mom this Mother’s Day by whipping up this delicious, immune boosting Roodeberg Rosé-inspired guava pavlova by foodie, Elmarie Berry.

One of nature’s most powerful sources of vitamin C, guavas are rich in protective antioxidants making them the perfect fruit to stock up on during the chilly autumn and winter months.

Roodeberg Classic Rosé 2019 is a meticulously crafted blend of Cabernet Sauvignon, Shiraz and Mourvedre. This vivacious and enchanting rosé is fresh and crisp, with good acidity and a long, fruity finish to complement the tropical flavours of nutritious guavas.

As the largest concentration of vitamin C is found just under the skin, the guava’s for this delicious pavlova recipe are poached unpeeled in Roodeberg Rosé along with the pips which are high in fibre and a good source of iron.

A wine for any occasion, Roodeberg Classic Rosé 2019 is complex and versatile enough to pair with rich dishes such as smoked salmon, fresh leafy starters and after dinner treats.

Roodeberg Classic Rosé 2019 is available at leading stores countrywide, selling from R79, 99 a bottle. During these uncertain times of social distancing, be sure to join the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.

 

Guava Pavlova Recipe by Elmarie Berry

 

Pavlova

Ingredients

6 large egg whites, at room temperature

1 ½ cups caster sugar

2 tablespoons lemon juice

1 tablespoon cornflour

300ml fresh cream

Preheat the oven to 120°C. Line a baking tray with baking paper and draw a 20cm disc onto the paper. Turn the paper over so that the drawn disc is underneath. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Ensure the bowl is clean, as any fat or spot of egg yolk can prevent egg whites from fluffing up.

Gradually add the sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is completely dissolved.  Add the lemon juice and cornflour and gently fold to combine.

Spoon the meringue onto the tray. Use a spatula to shape into a disc, using the circle as a guide. Bake for 1 ½ hours. Turn off the oven, leave the door closed and allow it to cool completely. This stops the pavlova from cracking.  Use an electric mixer to beat the cream until it forms soft peaks. Fill the pavlova with the cream and top it off with the poached guavas and guava sauce.
 

Cardamom poached guavas

Ingredients

4 guavas, halved

1 cup Roodeberg Rosé wine

1 cup water

1 cup sugar

4 cardamom pods

Pinch of vanilla seeds

Simmer the wine, sugar, cardamom pods and vanilla in a pot for 10 minutes. Add the halved guavas and slowly simmer for a further 10 -15 minutes. Spoon them out of the syrup and allow to cool.
 

Guava sauce

Ingredients

3 guavas, peeled and seeded

½ cup water

½ cup Roodeberg Rosé

¼ cup sugar

1 tablespoon lemon juice

Bring all the ingredients to a boil and simmer for 20 minutes until the guavas are soft. Take the pot off the heat and allow it to cool. Blend them all together and drizzle over the pavlova.