Roodeberg Black, a sizzling new red blend spawned by a raging fire and crafted for a new generation of wine lovers in line with global trends, has just been launched by this iconic South African wine brand.
Emboldened by its fiery origins, Roodeberg Black is a rich and fruity blend tailormade for fun loving wine lovers yearning for a generous, ultra-smooth taste experience.
“Roodeberg Black is a completely new, fruit-forward wine that addresses the global trend towards bolder, riper wine styles,” says Sandy Goliath, Roodeberg Brand Manager.
The South African launch of Roodeberg Black follows the wine’s well received release in Europe last year.
“The wine has literally been flying off the shelves in Germany since our launch there in October 2022 and we look forward to captivating the burgeoning new generation of South African wine lovers with the irresistible allure and striking packaging of Roodeberg Black,” adds Goliath.
Set apart from the more traditional Roodeberg blends with its fresh yet full-bodied style and intriguing smokiness, this exciting new wine remains true to the brand’s blending philosophy, showcasing top quality fruit and powerful structure. In keeping with Roodeberg’s rich storytelling legacy, the wine shares its own compelling narrative of how great strength and resilience can come from devastation and near destruction.
The Roodeberg Black story began in the early hours of 20 November 2018, when a blazing fire erupted in the winery placing the winemaking team on high alert. Inspired by the smouldering embers, the opportunity to bring a new, more intense wine to life was born.
Hot and happening, you’ll want to be seen in the company of this suave blend so be sure to ask for Roodeberg Black at your favourite night spot or liquor outlet. For more information and online purchases at a RSP of R189.00 visit www.roodeberg.com.
Food Alchemist Peter Goffe-Wood has created three recipes as perfect pairings for new Roodeberg Black:
Braised Wagyu Brisket, Red Wine, Mushrooms, Onions & Bacon
1.2kg Wagyu beef brisket/chuck
1kg pickling onions
6 cloves garlic, finely chopped
500g button mushrooms
500g smoked pork belly rashers, cut into a large dice
750ml red wine
Cut the meat into large even pieces, season the beef with salt & pepper and brown in a hot pan. Make sure you get a nice dark brown colour on them. Remove from the pan and then add the diced rashers, the mushrooms, onions, garlic & thyme and cook until the onions begin to colour. Add the wine. Then put the beef back into the pot. Put the lid on the pot and place in a medium oven (150ºC) for 2 hours or until the beef is soft. Remove the lid and reduce stew to desired consistency and adjust seasoning with salt & pepper.
Peel the potatoes in salted water until cooked, drain off the water and add the butter & cream.
Mash by hand until there are no lumps. Season the mash with salt & pepper and serve alongside the braised Wagyu.
Brine 1L water
1/2 cup sea salt
1/2 cup soft brown sugar
1 tsp fennel seeds
1tsp black peppercorn
1 bay leaf
1 lemon cut into quarters
2 sprigs thyme
100ml olive oil
100g smoking chips, soaked in water
Put all the brine ingredients into a pot and bring to the boil. Remove from the heat and leave to cool.
Place the chicken breasts into the cooled brine and leave for 90 min.
Remove the breasts from the brine & pat dry. Season with salt & pepper and drizzle with olive oil.
Build a medium size fire in the centre of a Weber. Place the soaked wood chips on top of the hot coals.
Then place the chicken breasts, skin side up on a grid over hot coals and cover with the lid. Cook covered for 15 min before turning the chicken over in order to crisp up the skin. Cook for a further 10mins, then remove from the braai and leave to rest for 5 min.
Slice the smoked breast in half & serve together with the oven dried tomatoes and straw potatoes. Liberally pour over the Béarnaise.
Straw Potatoes 4 potatoes peeled
Oil for deep-frying
Cut potatoes on a slicer into straw potatoes. Rinse thoroughly in cold water, drain and deep fry until golden brown. Drain the oil and season with salt.
3 egg yolks
100ml white wine
2 tblsp white wine vinegar
10g tarragon, roughly chopped (if you can’t find fresh tarragon use 1tsp dried tarragon & use chopped flat parsley for garnish)
Melt the butter.
Add the yolks, white wine & vinegar (add the dried tarragon here if using) together in a glass or stainless steel bowl and cook slowly over a double boiler. Whisk continually, until the eggs are light, fluffy & straw coloured and the mixture is at ribbon stage.
Remove from the heat and slowly whisk in the melted butter.
Season with salt & pepper and add the chopped tarragon or parsley.
Oven Dried Tomatoes 6 tomatoes
Salt, pepper, sugar and extra virgin olive oil
Cut the tomatoes in half through the middle. Place the tomatoes, cut side up on rack, season with the salt, pepper & sugar and drizzle with the olive oil.
Put the tray or rack in a low oven approximately 120°C for about 2 hours or until the tomatoes are properly dried.
Heat the oil in a medium size pot. Add the cumin and fry for approximately 3 min. Add the chopped onion, garlic & ginger and fry until they begin to colour.
Add the allspice, smoked paprika & cayenne and fry for 30 sec then add the beer followed by the tinned tomatoes. Leave to mixture to simmer.
Add the white wine vinegar & the brown sugar and cook until a chutney consistency is achieved.
Remove from the heat, and season to taste with salt & pepper.
Pour mixture into a jug blender and blend until smooth, pass through a conical strainer and leave to cool.
Heat the oven to 150ºC.
Place the ribs in a roasting pan, they should be in a single layer, so you may have to use two roasting pans. Pour BBQ sauce over the ribs and then cover the tray with tin foil and place in the oven for 1 hour.
Remove the ribs from the oven and leave to cool in the BBQ sauce, for best results leave the ribs to sit in the sauce overnight.
When ready to serve, remove the ribs from the BBQ sauce (keep the sauce for basting and serving) and place on a grid over hot coals.
Cook the racks of ribs on either side until a nice char is achieved, basting all the while with the sauce, then remove the ribs from the fire and leave to rest for 5 mins
Serve with the remaining sauce & the pineapple salsa.
Pineapple & Chilli Salsa ½ pineapple
1 red pepper
1 red chillies
Juice of 1 lemon
1 tsp sugar
Salt & pepper
10g coriander, roughly chopped
Peel the pineapple and cut into rounds. Place the pineapple slices on hot grid and cook for 3 mins or until they begin to colour and soften. Remove from the heat and cut into a neat dice.
Cut the cucumber in half lengthwise and scrape out the seeds. Dice the cucumber and the red pepper. Add the pineapple to the cucumbers and peppers. Grate the ginger into the salsa. Chop the chillies and add. Add the lemon juice, sugar, salt & pepper. Add the chopped coriander.