My childhood, growing up on a wine farm in Durbanville, was one of being care free, with all the foods and vinous delights round. Sundays were usually entertaining days for my parents as any number of our Cape Town relatives and friends would rock up on a Sunday for one of my mother’s legendary braai lunches in Summer. The table was set under two large trees and bottles of wine were placed on the table. In the late fifties and 60s, one of these wines was Roodeberg. Years later I was privileged to know Dr Charles Niehaus of the KWV who created this wine, first released in 1949. He was a legend in his lifetime and a fountain of information.
Be part of Roodeberg’s remarkable legacy by creating your own stories around this Classic Red Blend that has stood the test of time for over 70 years. In celebration of Roodeberg’s legendary standing, the new 2020 vintage has been released in a limited edition storytelling gift pack that takes you down memory lane spanning seven decades with a lifetime of stories in every bottle.
Roodeberg’s epic story began in 1949 and evolved over time to an accessible contemporary classic in step with changing times yet rooted in tradition. Today, Roodeberg continues to bring people together with its outstanding quality and consistent drinking pleasure.
This multi-varietal Cabernet Sauvignon-driven blend erupts in your glass with aromatic layers of fresh red and dark fruit, cassis and hints of spice and dark chocolate. The texture is elegant and soft with nuances of cedar oak and dark plums, supported by silky tannins that linger long after the last sip.
Perfect for enjoying around the braai, well-known food writer and TV personality, Ilse van der Merwe of www.thefoodfox,com, uses this South African original to enrich her smoky BBQ marinade for whole sirloin or fillet on the coals. She shares her recipe to be enjoyed with friends and a bottle or two of Roodeberg Classic Red Blend of course:
Ilse van der Merwe’s Smoky BBQ red wine marinade for steak on the braai
30 ml (2 tablespoons) olive oil
2-3 cloves garlic, finely grated
250 ml (1 cup) Roodeberg Classic Red Blend
80 ml (1/3 cup) tomato sauce / ketchup
30 ml (2 tablespoons) balsamic vinegar
15 ml (1 tablespoon) Worcester sauce
15 ml (1 tablespoon) smoked paprika
2,5 ml (1/2 teaspoon) ground coriander
2,5 ml (1/2 teaspoon) ground cumin
10 ml (2 teaspoons) brown sugar
salt & pepper to taste
In a medium saucepan, add the oil and fry the garlic over medium heat for a minute. Add the wine, tomato sauce, vinegar, Worcester sauce, paprika, coriander, cumin and sugar, and season generously with salt & pepper. Stir well, then bring to a simmer. Cook over low heat for 10 minutes or until slightly thickened – the consistency should be that of a basting sauce. Remove from the heat and leave to cool. Use as a basting sauce for steak, sosaties and large red meat cuts, or marinate your whole steak cuts (whole sirloin or fillet) for a few hours in the cooled marinade before grilling).
Visit www.roodeberg.co.za for more Roodeberg stories and recipes.