February is the month of love, and there is no better way than to turn up the heat and indulge in an evening of bold flavours, sizzling romance, and unforgettable moments than with Roodeberg Black— the bold and captivating red blend from South Africa’s iconic wine brand, Roodeberg.
Roodeberg Black is a liquid phoenix, born from a fire that erupted at KWV’s production facilities in Paarl in 2018. While the blaze was quickly contained, the smouldering embers sparked within the winemaking team a drive to create a wine that would embody both the intensity of the flames and reflect the facilities’ triumph over fire. The result is Roodeberg Black, a bold, ripe and fruit-forward wine, with a powerful character that pairs beautifully with a variety of dishes, from hearty main courses to indulgent desserts.
“Roodeberg Black’s intriguing tasting profile includes layers of dark fruit, blackcurrant, spice, and subtle smoky notes,” says James Ochse, Roodeberg’s Winemaker. “Its big presence and structure, rooted in Cabernet Sauvignon, is complemented by soft tannins and a silky mouthfeel. Hints of blueberry, oak spice, and caramelised sweetness from the charred notes make Roodeberg Black a perfect match for bold, flavour-forward dishes prepared on an open fire.”
To capture the passionate spirit of February, Roodeberg suggests pairing the wine with two fiery dishes developed by renowned South African chef Peter Goffe-Wood: Grilled Tomahawk with Rocket & Charred Onion Salad, Pap Chips & Masala Butter and Bitter Chocolate & Banana Braaibroodjies with Raspberry Compote.
“Roodeberg Black’s depth of flavour truly shines when paired with dishes cooked over an open flame,” says Chef Goffe-Wood. “The rich, dark fruit notes of the wine harmonise with the tomahawk steak’s robust flavours, while the chocolate in the braaibroodjies creates an unforgettable pairing with Roodeberg Black’s subtle smokiness and silky tannins.”
Try these fiery recipes by Chef Peter Goffe-Wood, paired with Roodeberg Black and set the stage for an evening of passion and indulgence – whether you are preparing a heartfelt dinner for two or hosting a lively gathering with friends, Roodeberg Black is sure to bring the heat, both in the kitchen and the heart!
Recipes
Grilled Tomahawk with Rocket & Charred Onion Salad, Pap Chips & Masala Butter
Serves 6
Ingredients for the Tomahawk and Salad:
- 800g tomahawk steak
- 20ml extra virgin olive oil
- 20ml Worcestershire sauce
- Salt and pepper to taste
- 10g rocket
- 1 red onion, cut into thick rounds
- 10ml sherry vinegar
- 20ml extra virgin olive oil
Method:
Marinate the steak in the 20ml of olive oil & Worcestershire sauce. Season liberally with salt and pepper and cook to the desired degree over hot coals.
Remove the steak from the heat and leave to rest. While the steak is resting put a large blob of Masala butter on top of the steak.
Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with the oil & vinegar and mix together with the rocket.
Serve the salad alongside the rested steak and the pap chips.
Masala Butter Ingredients:
- 200g unsalted butter
- ½ onion, finely diced
- 2 cloves garlic, finely chopped
- 2 tbsp curry powder
- 2 tsp lemon juice
- 5 tsp Worcestershire sauce
- 4 anchovy fillets
- 1 tbsp baby capers
- 1 tsp salt
- 1 tsp pepper
– 10g each of fresh coriander and basil - 1 tsp ground ginger
- 1 egg yolk
Method:
- Sauté the onion and garlic until translucent, then add curry powder.
2. Blend with remaining ingredients until a rough paste forms. Mix in butter until smooth. Season to taste.
Pap Chips
- 250 g mielie meal
- 1 L water
- 1 bay leaf
- 125 g butter
- 1/2 cup grated Parmesan
- Salt & pepper
Method:
Bring the water to the boil with the bay leaf. Stir in the meal and cook for 20 minutes. Add the butter and Parmesan and correct the seasoning. Pour into greased tray and leave to cool. Cut into thick chips and deep fry.
Bitter Chocolate & Banana Braaibroodjies with Raspberry Compote
Serves 6
Ingredients:
- 12 slices of bread
- 200g butter
- 400g 80% cocoa chocolate, broken into small pieces
- 4 bananas
- 100g icing sugar
- 100ml Roodeberg Black
- 1 cup frozen raspberries
Method:
- Place the frozen raspberries, half the icing sugar, and red wine in a saucepan. Cook until the sugar melts and a thick sauce forms.
2. Peel and lightly grill the bananas over the open fire to achieve grill marks and a hint of smokiness. Slice thinly.
3. Butter all bread slices on one side. Assemble each sandwich with buttered sides facing out, layering chocolate and banana slices in between.
4. Grill the sandwiches over a hot fire, turning regularly to prevent burning, until golden brown. Dust with icing sugar and serve warm with raspberry compote.
Roodeberg Black is available for online purchases from www.kwv.co.za at a recommended selling price (RSP) of R169.00.
About Roodeberg
Roodeberg is a renowned South African wine brand with a legacy dating back to 1949. Originating from the prestigious KWV cellars, Roodeberg has become synonymous with quality and innovation in winemaking. Initially crafted by Dr. Charles Niehaus, the brand has evolved to include a variety of blends such as the iconic Roodeberg Classic Red, Roodeberg Reserve, and Roodeberg Rosé. Visit www.roodeberg.com.
Join the conversation and embrace the festive flames with @Roodeberg_Wine. Celebrate the season of love with Roodeberg Black, the perfect partner for fiery memories.
#RoodebergFieryFebruary #RoodebergBlackValentines
