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
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
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.