Roodeberg Reserve is a full-bodied red for hearty comfort food


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 (recipe below).

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 or purchase the wine at selected Pick n Pay stores at R165 per bottle.


Elmarie Berry’s oxtail with green olives and orange 

(Serves 6)


2.5kg oxtail

Olive oil

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 3 – 4 hours. Check on it and add extra liquid if necessary. Add the olives and mushrooms and bake for another 1 hour.

  • Note from Elmarie: “I do bake my oxtail on 200°C. Like I said, just keep your eye on the liquid. You can slow roast on a heat of 150°C for 4 -5 hours until tender; it is maybe a safer option, as someone may forget to check the liquid.”
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