ROODEBERG, the legendary South African classic that has been creating memorable moments since 1949, has launched a generous Rosé that is sure to bring friends together this summer.
An aromatic blend of classic red wine varieties, Roodeberg Rosé is a delightful salmon-pink quaffer ideal for relaxed get-togethers. Subtle aromas of watermelon, litchi and raspberry with hints of rose petal and Turkish delight, good acidity and a long, fruity finish, make this a good food wine on hot, balmy days.
“The wine is complex enough to enjoy with rich dishes such as smoked salmon or sushi that complement the fruitiness. It’s great for a hot summer’s day and a Rosé that is definitely not strictly girls only,” says winemaker Louwritz Louw.
It’s the perfect patio wine when friends pop over and best enjoyed with foods meant to be shared such as tapas, paella, salads and skewers of chicken or pork grilled on the coals. Cured salmon trout is another winner with this intriguing Rosé. Chef Mynhardt Joubert’s signature home-cured salmon smacks of summer and pairs beautifully in both looks and taste with this wine (recipe below).
Roodeberg Rosé is available at Pick n Pay stores countrywide or online at at a cellar door price of R85 a bottle. Catch all the action by joining the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.
CHEF MYNHARDT JOUBERT’S HOME-CURED SALMON TROUT
“I love curing trout as it is such an interesting process and you get to develop your own signature depending on your preferred spices and mixes,” says Joubert. “This is my ideal blend. You can prepare this as a side dish or even serve it as a main course with some crusty baguette. The trout needs to be cured for at least a day in advance and improves with standing. It is utterly delicious and perfect for sharing with friends and a glass or two of Roodeberg Rosé.”
Serves 6 to 8
Preparation time: 30 minutes
Rest: 24 hours
INGREDIENTS
600 to 800 g of filleted fresh salmon trout (3 to 4 fillets)
1 teaspoon fennel seeds
1 teaspoon dill seeds
1 teaspoon aniseed
1 teaspoon dried coriander seeds
1 teaspoon yellow mustard seeds
1 small chilli deseeded and chopped
100 g of sugar
100 g of coarse salt
200 ml of KWV Cruxland Gin
1 cup of chopped fresh fennel bulb and leaves
1 cup of chopped red onion
METHOD
1. Wipe the filleted salmon trout with a wet clean kitchen towel dipped in lemon juice and place in a flat oven tray the size of the fish
2. Mix together all the dry spices ingredients and dry roast in a pan for about 3 to 4 minutes until the first popping sounds and hints of smoke occur. Remove and let it cool
3. Mix the dry roasted spices, salt and sugar and rub into the filleted fish being careful not to bruise the flesh of the fish
4. Lay down the first fillet of fish and cover with some chopped fennel and onion and the dry spice mix, continue by stacking and spicing the fillets on top of each other
5. Pour over the gin and place plastic cling film over the fish, place another oven tray or pan on top of the fish and press down with a heavy object (I find that my foodie magazines work the best!) Place in the fridge and let it cure for at least 24 hours
6. Remove and wipe off all the excess spices and thinly slice and prepare for the salad
THE SALAD
Fresh strawberries, blackberries and cherries if in season
Cucumber peeled with a spaghetti peeler, sliced candied beetroot, cooked baby beetroot, mayonnaise, baby lettuce leaves and edible flowers
Arrange all the ingredients onto individual plates or one large platter and season with salt and pepper to taste
