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.