This is a grape variety you really should try if you have not. The Oldenburg Viognier 2017 is dry. bright fruited with generous flavours.
Oldenburg Vineyards two new maiden vintage wines, The Oldenburg Joshua Syrah 2007 and The Oldenburg ‘Le Quartre Enfants’ Cabernet Franc 2007, good with Jane Anne Hobbs’s Slow-roasted Stuffed Leg of Lamb with a Basil Walnut Sauce – 21.02.2018
Oldenburg Vineyards two new maiden vintage wines released, The Oldenburg ‘Le Quatre Enfants’ Cabernet Franc 2007 and The Oldenburg Joshua Syrah 2007, available from the Estate....
Oldenburg Chardonnay 2015 & Meeta K Wolff’s South Indian Inspired Sambar Vegetable Curry – 04.04.2017
Oldenburg Chardonnay 2015 Oldenburg Wine Estate sits high up in the Banghoek Valley underneath large benign and exceptionally beautiful ‘Alpine’ mountains. The vineyards have been completely replanted in modern times by owner Adrian Vanderspuy whose family have owned the Estate for a number of years. The vines used for the Oldenburg Chardonnay 2015 were planted
Oldenburg Cabernet Franc Barrel Selection 2014 & Nina Timm’s Gnocchi with meatballs & creamy tomato sauce – 16.02.2017
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
Italian Pork & Olives – Justine Wall Justine says: "So many of my mother’s recipes were preceded by this exotic word: “Italian”. In trawling through her recipe books, I see it applied to rice, to salads, and to casseroles: pretty much anything that contained parsley, basil, tomato sauce or olives was deemed “Italian”. Of course,
Sam Linsell's Pork Fillet coated in honey & mustard with grilled apples Sam Linsell has a way with food, she makes the juices run with her tactile pictures, you can smell and taste the juices dribbling off the pork fillet. She says "The classic flavour combination of honey and mustard worked beautifully with this