Oldenburg Vineyards Rondekop Rhodium 2016, named for Rondekop Hill on the farm and a precious metal is a right bank Bordeaux blend...
Oldenburg Vineyard Series Chenin Blanc 2018, a fine oaked wine from Banghoek in the Stellenbosch Wine Appellation...
Oldenburg Vineyards Chardonnay 2018, a fabulous expression of the terroir that is Oldenburg Vineyards, cool, high, in the Banghoek Valley...
Oldenburg Vineyards Viognier 2018, one of the Estate's Vineyard Series of single variety wines, one of my favourite wine grapes...
A range of single variety and blended wines named for the little Rondekop Hillock on the Estate, the Oldenburg Vineyards Rondekop Rhodium 2015 is impressive...
Oldenburg Vineyards Cabernet Sauvignon 2015, from the cooler part of the Stellenbosch Wine Appellation, Banghoek Valley, home of sublime wines...
Part of a new range from the Estate, the Oldenburg Vineyards
Always something new from Oldenburg Vineyards, now the uniquely named Oldenburg White Blend 2018 has been released, there's a red one too...
From the greatest vintage of the century, in the middle of the worst drought in living memory, the truly sublime Oldenburg Vineyards Series Syrah 2015...
Part of the Oldenburg Vineyards Series of Single Variety Wines, the Oldenburg Vineyards Grenache Noir 2017 is a gem of a wine...
A sublime expression of a parent of Cabernet Sauvignon, the Oldenburg Vineyard Series Cabernet Franc 2015 is one you need to land for Christmas...
A superb example of a fine Cabernet Sauvignon, from Stellenbosch, the home of Cabernet, Oldenburg Rondekop Per Se Cabernet Sauvignon 2015...
The much awarded Oldenburg Vineyards Merlot 2015 takes 5 stars in the 2019 Platter's Guide to South African Wines, so well deserved....
Oldenburg Vineyards Merlot 2015 Oldenburg Vineyards up in the Banghoek Valley has some exciting stuff happening – again! The new winery is coming on like a dream, the roof is on, now the interior work is taking place. and will be ready for the Estate’s new winemaker Nic van Aarde. The Estate has recently created
It's a hillock surrounded by mountains, and Rondekop makes such a difference in the wines it produces, like the Oldenburg Rondekop Stone Axe Syrah 2016
Oldenburg Chenin Blanc 2017 is a supreme example of an oaked Chenin Blanc, from the Stellenbosch Wine Appellation.
Oldenburg Vineyards, with its state of the art Winery almost complete, has appointed Nic van Aarde Winemaker from November 1st.
Oldenburg Cabernet Sauvignon 2012, a fine example of Cabernet Sauvignon, from a much punted Cabernet Sauvignon region, Stellenbosch. Superb 6 year old which needs a plaster of good meat.
A sublime Merlot and Petit Verdot blend, the Oldenburg Vineyards Rhodium 2014 spends 20 months in French oak Barrels. Full rich and flavoursome this meaty savoury wine needs well flavoured food as the perfect partner. Nina Timm steps in with her Pork cutlets...
Oldenburg Syrah 2014, a gem of a wine from an Estate high up in the Banghoek Valley. Perfect food wine with our spicy foods or something completely different, like Pasta.
Exceptional wines from Stellenbosch, the Oldenburg Grenache Noir 2016 is one of them. Philip Costandius just builds this wine year on year into something really special. Justine Wall's Beef & Black Olives are a great match...
In the best of surroundings Oldenburg Syrah 2014 comes from the Banghoek Valley in the Stellenbosch Wine Appellation.
Oldenburg Vineyards Viognier 2016, a deliciously peachy expression of this Condrieu grape. Such a stunning food wine, great with chicken.
Fine Stellenbosch Wine Estate in the Banghoek Valley, Oldenburg Vineyards produces a great 2014 Merlot. Perfect match with Ian Paarman's Pork Dish...
Oldenburg Chenin Blanc 2015 & Sophia Lindop's Cape salmon portions wrapped in vine leaves. Wine from a premier Stellenbosch producer and food from a premier Cape Town Kitchen
Oldenburg Grenache Noir 2015 & Alida Ryder's Low Carb Chicken Satay Salad. The sauce is robust, the chicken can happily take on this dish.
Oldenburg Cabernet Sauvignon 2013 meets Meeta K Wolff's Ramen Bowl with Sesame Poppy Seed Venison.
Oldenburg Vineyards, situated at the top of the Banghoek Valley, produces a fine range of premium wines. This Syrah is a superb food wine.
Oldenburg Rhodium 2013 Rhodium, of which South Africa produces most of the world’s supply, is a very rare metal. It is used in the manufacture of premium jewellery and also as a catalyst for sustainable processes. Rondekop in Autumn Oldenburg is a rare estate. It is beautifully situated in the northern reaches of the Stellenbosch
Judi Dyer OLDENBURG VINEYARDS, has appointed Judi Dyer as Managing Director, with effect from April 2017. Judi’s vast and varied experience with top brands ranging across hospitality, wine and olive oil industries (amongst others), has her uniquely poised to join and lead the Oldenburg team for owners Adrian and Vanessa Vanderspuy. Oldenburg's Rondekop Hill in
Oldenburg Merlot 2013 If you’re looking for class, you don't have to look much further than Oldenburg Vineyards. This enchanting little winery is situated in the upper, almost Alpine, reaches of the Banghoek Valley with the Simonsberg, Stellenbosch and Groot Drakenstein Mountains towering above it. And then in amusing sharp contrast the little Rondekop Hill
Oldenburg Cabernet Franc Barrel Selection 2014 There are few wine Estates over which mountains stand towering benignly as Oldenburg, situated high above the Banghoek Valley. In one of the northernmost parts of the Stellenbosch Wine Appellation, the Estate looks out over the Stellenbosch and Groot Drakenstein Mountains. An enchanting hillock Rondekop sits in the middle
Oldenburg's Rondekop, radiant in Autumn Oldenburg is a wine Estate set in the sheer beauty of the southern end of the Banghoek Valley. Surrounded by mountains of Alpine magnificence, it has an enchanting little hill in the middle called Rondekop. Made up of ferrocrete soils which give the most fabulous mineral flavours to the wines.
Ina Paarman's Sage & Onion Forcemeat Balls with Bacon & Sundried Tomatoes Ina says: “These are so easy to dish up. They taste even better the next day. Serve warm or at room temperature. Leftovers go beautifully with salads and sandwiches.” You will need 250 g chicken livers 3 T (45 ml) butter 2 t
Green Bean Bredie by Lizet Hartley Lizet says: "Green bean bredie [groenboontjiebredie] – of course one has to call it a bredie, for nothing this soul satisfying could possibly be called a mere stew. What makes this a true South African bredie? The addition of marvellous old-fashioned boerekos spices along with liberal lashings of lard.
Carey Boucher Erasmus's Roast Chicken with Toulouse Sausage, Apple & Sage Stuffing Leeks & Fennel Carey says: "This roast chicken is something special. Butter and sage is rubbed underneath the skin and the cavity is filled with a stuffing of Toulouse sausage (or good pork sausage), apple, sage and onion and then roasts on a
Oldenburg Vineyards Situated at the top of the Banghoek on Helshoogte Pass, Oldenburg Vineyards, is a very special place to visit. Surrounded by towering mountains and looking down to the Groot Drakenstein Valley, a gentle country lane gets the mood right as you approach Oldenburg and once there, the mountains tower over you giving an
Nadia Graves's Chicken with wine & caramelised lemons This is another very easy recipe to do that tastes like you put much more effort into it than you actually did. It is a great one dish recipe that has minimal washing up as well and to top it all, everyone will love it. You can use
Greek-Style Chicken with Preserved Lemons & Olives Jamie says: "Greek-style chicken with preserved lemons and olives is tender chicken infused with the bright, sparkling flavor of lemon, lightly-caramelized onions offering a savory succulence and a handful of olives giving the dish a salty edge. Fast and easy to prepare, this dish packs a flavorful punch,
Stewart Turner's Oeufs en meurette photography by Simon Peel Stewart Turner is the Head Chef at Berry Bros & Rudd, famous London Wine Merchants. Do follow their blog at bbrblog.com where you will find some interesting recipes and ideas. Oeufs en meurette 8 eggs 1 bottle of red wine 50ml red wine vinegar 2 shallots
Roberta Muir's Pasta e Fagioli Roberta says: "This is not a precise recipe – add more or less chilli or garlic to suit your taste, alter the ratio of pasta to beans if you prefer more of one or the other and add more or less water to give it a soupier or a more hearty consistency. Whatever you
Persiana Lamb Keftas with Jewelled Couscous from Persiana, adapted by Sonia Cabano Sonia says, "Keftas, koftas…just another name for deliciously fragrant, mildly spiced lamb meatballs beloved throughout the Levant. The recipe below was adapted from the one in Sabrina Ghayour’s Persiana cookbook, and it was made by my teenage daughter to celebrate her return to a
Truffled Gnocchi with Mushroom Ragu Vegetarian dishes are often overlooked when it comes to wine matches. Having had a son who at 9 declared himself a vegetarian, it came easy to us to use separate cooking pots and utensils and, in our restaurant, to buy a separate deep fryer for non vegetarian foods to keep
Jan Braai's Ponzu Sauce Steak Jan says. "There are three parts to this Japanese-inspired recipe: sauce, braai and presentation. Making the sauce is very easy, as you just reduce some stuff in a pan until you like the consistency and taste of it. In terms of the meat, I like to trim away excess fat
Carey Boucher Erasmus's Tomato Bredie Carey says, "Now this has to be the number one most eaten meal during my childhood. Between my mom and gran, we were guarenteed to eat tomato bredie at least twice a week, summer or winter. After school, we’d come home to the glorious smell of bredie on the go and hear the
Jane-Anne Hobbs's Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds Jane-Anne Hobbs is such a talented cook. Her book Scrumptious is a gem and one you really should have on your kitchen shelf. Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds What you'll need... 4 medium aubergines 1 tsp (5 ml) salt ⅓
Carey Erasmus's Mushroom & Bacon Paté Carey is always looking for new flavours and adding her own little twists. This paté is so good with the Oldenburg Chenin Blanc. Ingredients 200 g streaky bacon, finely chopped 50 g butter 1 onion, finely chopped 2 cloves garlic, crushed 4 sprig of thyme, finely chopped
Alida Ryder's Slow cooked lamb, rosemary & roasted garlic pie Alida Ryder, is one of the best cooks in the North. We, and her enormous fan base are lucky to have her in our lives, her food is always so beautifully photographed, so colourful, aromatic and utterly delicious. She just knows how to
Marlene van der Westhuizen's Fillet with Sauce Bearnaise Marlene says, "Any steak served with this traditional hot, creamy sauce made from egg yolks and reduced vinegar will be delectably good. The first known béarnaise recipe was published during the eighteen hundreds in La Cuisinière de la Campagne et de la Ville by Louis-Eustache
Meeta K Wolff's Buckwheat Linguinewith Aubergine & Mango - a perfect summer salad Meeta K Wolff always comes up with something brilliant when I want to match one of my wines to her sublime food. Always exciting, always colourful, always packed with flavour. Here is the perfect summer's day salad. Preparation Time 30
Sophia Lindop's Deep-fried panko avocado wedges The first time I had even heard of panko crumbed deep fried avocado wedges was when Sophia Lindop brought a dish of them to the table at the start of a meal. Just served with salt flakes, they were sublime. Serves 6 Ingredients Canola oil for frying
Pork Sirloin Steaks with Apple, Prune & Cider Sauce What you’ll need 3 pork sirloin steaks about 3cm thick sunflower oil 1 large onion, finely chopped 2 Tbs butter 2 Golden Delicious Apples, peeled, cored and diced 20 prunes sliced rind of half a lemon 1 stick cinnamon 500ml cider Oryx Desert Salt
Alida Ryder's Garlic Roasted Chicken with Cauliflower Purée Preparation time 15 mins Cooking time 45 mins Total time 1 hour Serves 4 to 6 Ingredients for the roast chicken 4-6 fresh chicken leg portions (drumstick attached to thigh) 2 tablespoons butter salt & pepper to taste 10 sprigs fresh thyme 2 sprigs fresh
Jan Braai's Beef Rump off the Braaiserved with Garlic Butter Steak is a unique animal that needs to be braaied on extremely hot coals to sear the outside while keeping the inside medium rare and juicy. This poses a problem when you’re braaing a variety of meat, as the steak needs to go
Ina Paarman's Chicken & Chorizo Casserole Serves 4 - 5 An excellent main course dish. For a family meal replace the Spanish Chorizo sausage with salami or good frankfurters and add 1½t (7.5ml) of paprika to the dish, when you add the sausage. Ingredients 4 chicken thighs and 4 drumsticks Ina Paarman's Cajun
Jamie Schler's Sweet & Savoury Lamb Stew You'll need Lamb for 4: thick chops, slices of leg or shoulder Flour for dredging Margarine and olive oil for sautéeing 2 onions, peeled, trimmed and chopped 1 clove garlic, mashed but not chopped 1 large zucchini, round or long, trimmed and chopped into small chunks
Oldenburg Barrel Selection Cabernet Sauvignon 2009 Very exciting news from Oldenburg Vineyards is the appointment of Philip Costandius as Managing Director of the Estate from August. Philip is a real elder statesman of winemakers in the Cape, with vast experience in the making of superb wines, both for clients and under his own
Petro Meintjies's Braai Rub for The Pretty Blog If you haven’t come across the success story that is The Pretty Blog, I would suggest you get over there toute de suite and subscribe to their daily posting. Their work is stunningly beautiful and I spend a few moments each morning just being transported.
The Oldenburg Vineyards, Rondekop to the right I remet Adrian Vanderspuy, the owner of Oldenburg at a tasting of the Estate’s wines recently and he said “you used to drive round Stellenbosch in a sports car in the late 1960s!” I did - and the sports car was a white Triumph TR3 in
The Oldenburg Vineyards at harvest time Having lived in the Groot Drakenstein for almost ten years, I have a huge feeling for the place and those majestic mountains. A feeling of great nostalgia overcame me as I drove though the valley on the way to Oldenburg. I had been to a lunch in