Roodeberg Classic Red Blend is perfect for your braai


BE part of Roodeberg’s remarkable legacy by creating your own stories around this Classic Red Blend that has stood the test of time for over 70 years. In celebration of Roodeberg’s legendary standing, the new 2020 vintage has been released in a limited edition storytelling gift pack that takes you down memory lane spanning seven decades with a lifetime of stories in every bottle.

Roodeberg’s epic story began in 1949 and evolved over time to an accessible contemporary classic in step with changing times yet rooted in tradition. Today, Roodeberg continues to bring people together with its outstanding quality and consistent drinking pleasure.

This multi-varietal Cabernet Sauvignon-driven blend erupts in your glass with aromatic layers of fresh red and dark fruit, cassis and hints of spice and dark chocolate. The texture is elegant and soft with nuances of cedar oak and dark plums, supported by silky tannins that linger long after the last sip.

Perfect for enjoying around the braai, well-known food writer and TV personality Ilse van der Merwe uses this South African original to enrich her smoky BBQ marinade for whole sirloin or fillet on the coals. She shares her recipe to be enjoyed with friends and a bottle or two of Roodeberg Classic Red Blend of course:



30ml (2 tablespoons) olive oil

2-3 cloves garlic, finely grated

250ml (1 cup) Roodeberg Classic Red Blend

80ml (1/3 cup) tomato sauce / ketchup

30ml (2 tablespoons) balsamic vinegar

15ml (1 tablespoon) Worcester sauce

15ml (1 tablespoon) smoked paprika

2.5ml (1/2 teaspoon) ground coriander

2.5ml (1/2 teaspoon) ground cumin

10ml (2 teaspoons) brown sugar

Salt and pepper to taste


  • In a medium saucepan, add the oil and fry the garlic over medium heat for a minute. Add the wine, tomato sauce, vinegar, Worcester sauce, paprika, coriander, cumin and sugar, and season generously with salt and pepper.
  • Stir well, then bring to a simmer. Cook over low heat for 10 minutes or until slightly thickened – the consistency should be that of a basting sauce. Remove from the heat and leave to cool.
  • Use as a basting sauce for steak, sosaties and large red meat cuts, or marinate your whole steak cuts (whole sirloin or fillet) for a few hours in the cooled marinade before grilling.

Click here for more Roodeberg stories and recipes.

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