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Whole Baked Lemon Kabeljou

Enjoy our Whole Baked Lemon Kabeljou recipe. Easy to make and incredibly delicious.

Ingredients:

  • 700 to 800 g Kabeljou or Hake, deboned.
  • 4 Tbsp butter
  • 3 tsp crushed garlic
  • 4 Tbsp fresh lemon juice
  • 1 tsp smoked or normal paprika
  • 2 tsp Parsley/Thyme
  • salt and pepper to taste
  • asparagus washed and trimmed

Method: 

  1. Pre-heat the oven to 200ºC.
  2. Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
  3. Place the fish and asparagus onto a large piece of foil, season with salt, pepper and smoked or normal paprika.
  4. Pour the garlic lemon butter sauce over the fish and asparagus and top the fish with lemon slices. Wrap the fish and asparagus in foil, so it’s completely covered.
  5. Transfer to the oven and bake for 10-12 minutes or until the fish and asparagus are cooked.

Serve with rice or French fries, paired with our Rietvallei Sauvignon Blanc 2022

Red Wine Oxtail

Enjoy our amazing red wine oxtail.

Ingredients:

  • 7-8 large pieces of oxtail 
  • Canola or olive oil
  • 3 Knor beef cubes
  • 2 Large onions
  • 1 Small pack of green beans
  • 3 Large potatoes, cut into smaller chunks
  • 8 Medium carrots, cut into large chunks
  • 1 Small pack of mushrooms
  • 450 mL Rietvallei Shiraz
  • 6 Tbsp brown onion powder
  • 4 Tbsp flour
  • 1 L water
  • Season with salt and pepper to taste

Method:

  1. In a cast iron skillet or large pan, add canola oil/olive oil and bring to medium-high heat. Add the oxtail pieces and brown on all sides, season with salt and pepper. Add a few splashes of red wine while browning the meat, to infuse the Shiraz flavour in the browning process. Remove the oxtail pieces from the skillet/pan and transfer them to your pressure cooker.

    2. Add oil to the skillet or pan you just used, and fry the onions, carrots, and mushrooms together until brown. Season with salt and pepper. Again add a few splashes of red wine during the browning process. Remove the veggies and set them aside for later, do not add them to the pressure cooker yet.

    3. Mix 2 Knor beef stock cubes and 4 tablespoons brown onion powder with 1 L water. Add your stock mixture to the pressure cooker, along with 450 mL of red wine. Put the pressure cooker on the meat setting / for 60 minutes on high heat. If not using a pressure cooker but rather a large pot with a lid on the stove, then 90 min on high heat should be sufficient.

    4. Take 250 mL liquid from the pressure cooker / large pot, and mix in the remaining 1 Knor beef cube and 2 tablespoons brown onion powder. Add back to the pot and mix it in until well combined. Add your browned veggies, along with your green beans and potato chunks. Season with salt and pepper to taste.

    5. Put the pressure cooker on the vegetable setting and allow to cook for 30 minutes / if using a pot on the stove 30 to 40 min until veggies are soft but not mushy.

    Serve on a bed of white rice paired with a glass of Rietvallei Shiraz.

Sun Dried Tomato Pesto Pasta

Try our amazing sun dried tomato pesto pasta recipe .

Ingredients:

  • 340 grams pasta
  • 200 to 250 gram jar of sun-dried tomatoes
  • 3 whole garlic cloves
  • 1 cup fresh basil leaves
  • ½ cup freshly grated Parmesan
  • ½ tsp smoked paprika (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large pot of boiling salted water cook the pasta until Al dente (roughly 8 to 10 min). Drain but reserve 1 cup of the cooking liquid.
  2. In a blender add the sun-dried tomatoes with the oil in the jar, garlic, smoked paprika, salt and pepper and basil. Blend well together then transfer the tomato mixture to a large bowl and stir in the Parmesan.
  3. Add the pasta to the bowl containing the pesto mixture and toss to coat, add enough reserved cooking liquid to moisten. Season with salt and pepper to taste.

Amazing Muscadel Cocktails

Try our crowd-pleaser Muscadel Cocktails with the Rietvallei Muscadel.

Muscadel-Strawberry Daiquiri

Prep Time 20 mins
Servings: 5 servings

Ingredients

  • 1 cup fresh strawberries sliced
  • 4 cups frozen strawberries 
  • 1 cup Muscadel
  • 3/4 cup freshly squeezed lime juice
  • 15 ml white rum
  • 1 fresh lime thinly sliced (for garnish)

 

Instructions:

  1. Rinse, hull, and slice the strawberries until you have 1 cup.  Squeeze the fresh lime juice and slice a fresh lime for the garnish.
  2. Pull out the frozen strawberries from the freezer and let them thaw just for a minute or two.
  3. Place the fresh strawberries, muskadel, lime juice, and rum in a blender and blend until very smooth, then gradually blend in the frozen strawberries until no chunks remain.
  4. Pour the daiquiri into hurricane glasses and garnish the rims with fresh lime and strawberry slices.  Serve immediately.

Notes:

  • Use fresh and frozen strawberries for the best flavour and texture.
  • Adjust the amount of muscadel, lime juice, and rum to taste.  You might need to add more muscadel if the berries aren’t as sweet
  • Squeeze your ow lime juice with a citrus press for the best flavour.  Warm the limes in the microwave to help them yield the most juice.
  • Make the drink ahead of time and freeze it.  Take it out of the freezer about 30-45 minutes ahead of time and break it up with a fork until slushy, then serve.   

Raspberry and Cranberry Mojito

Prep Time: 5 mins
Serving : 1 drink

Ingredients:

  • Make the drink ahead of time and freeze it.  Take it out of the freezer about 30-45 minutes ahead of time and break it up with a fork until slushy, then serve
  • 5-6 mint leaves
  • 125ml Muscadel 
  • ice
  • 1/4 cup of Cranberry juice
  • 2 tbsp fresh lime juice approx.
  • 1/2 cup club soda or sparkling mineral water

Instructions:

  1. In a tall glass, add raspberries, mint leaves and the muscadel
  2. Muddle (squish with the back of a wooden spoon) well until the mint, muscadel and raspberries are well-combined. Try not to break apart the mint leaves, as this will make for a less pleasant drinking experience.
  3. Fill glass with ice.
  4. Add Cranberry juice, then the lime juice, and then fill with soda.
  5. Garnish with lime wedge or additional raspberries, if desired.

Berry and Muscadel Cocktail 

Prep time: 5 min
Servings: 1

Ingredients:

  • ½ cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries)
  • 3 fresh basil leaves
  • 125ml Muscadel
  • 15 ml Absolut vodka
  • 15ml freshly squeezed lemon juice
  • ice, crushed or cubes
  • club soda
  • additional berries for garnish, (optional)

Instructions:

  1. Muddle (squish with the back of a wooden spoon)  the berries and basil in a tall glass.
  2. Pour in the lemon juice, vodka and Muscadel.
  3. Add as much ice as desired.
  4. Top off the glass with club soda.
  5. Stir and garnish with additional fresh berries, if desired. Enjoy!

Rietvallei on a roll in the Top 100

Two more Double Platinum awards and two Double Gold in the latest edition of the premier fine wine competition, the National Wine Challenge 2022, bear testimony to Rietvallei Estate’s ongoing momentum in quality wine production and acknowledgement, says winemaker-owner Kobus Burger.

This means that Rietvallei has in the past three years garnered seven Double Platinum Awards – in other words Top 100 listings – including two Grand Cru (Best in Class) achievements and four Double Golds in the competition, which this year drew a record number of entries.

The Estate’s winning wines this year are:

  • Rietvallei Dark Cin (Cinsaut) 2020 with Grand Cru Best in Class and Top 100 / Double Platinum placement
  • Rietvallei Cabernet Sauvignon 2018 – Top 100 / Double Platinum
  • Rietvallei JMB Cabernet Franc 2018 – Double Gold
  • Rietvallei Classic Chardonnay 2021 – Double Gold

This follows on 2021’s impressive achievement:

  • Rietvallei Red Muscadel 2018 – Grand Cru, Best in Class and Top 100/ Double Platinum
  • Rietvallei Estéanna Sauvignon Blanc 2020 – Top 100 / Double Platinum
  • Rietvallei Estéanna Cabernet Franc/Cabernet Sauvignon/Petit Verdot 2016 – Top 100 / Double Platinum
  • Rietvallei 1908 Red Muscadel 2018 – Top 100 / Double Platinum
  • Rietvallei Dark Cin (Cinsaut) 2019 – Double Gold

In 2020 the awards were:

  • Rietvallei Cabernet Sauvignon 2017 – Top 100 / Double Platinum
  • Rietvallei Natural Chardonnay (Unwooded) 2019 – Double Gold

“This shows that we receive constant acknowledgement, for which I am very grateful. I have great appreciation for the National Wine Challenge’s tasting panel for their recognition of all our hard work in the vineyard and cellar,” said Kobus.

With this positive start of the 2022 awards season, Rietvallei is looking forward to maintaining its momentum of reaping rich rewards in the country’s major annual fine wine competitions

Said Robin von Holdt, CEO of Buybetterwine that organises the annual National Wine Challenge, now in its 12th year, “A strong line up of substantially more than 600 fine wine entries made for the most competitive challenge this year. The wine quality was excellent, and organisers and judges were well-pleased with this result.

“The strong set of results in 2022 showcase a diverse portfolio of remarkable SA wines. Wine makers know how difficult it is to win a Top 100 podium award. This does not change, with this nut being as tough as ever to crack. New vineyards and new wines were again entered into the 2022 NWC for the first time. These additional fine wine entries simply make it that much harder to achieve the recognition that this very special win commands, from peers and consumers alike,” said Von Holdt.

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Shaping-up the Chardonnay way at Rietvallei

Robertson wine region has in recent years made great strides in taking its place at the forefront of the Cape’s fine wine production and has indisputably become prime Chardonnay Country. It’s been proven over the recent decades that this noble Burgundian white cultivar thrives here in the ideal soils with their high concentration of chalk, clay and limestone.

At the heart of this development, Rietvallei Estate is increasingly garnering top awards at significant evaluations, while being at the thrust of Chardonnay evolvement following the first vineyards established here some 45 years ago.

Winemaker-owner Kobus Burger explains that his late father, Johnny Burger, regrafted an existing vineyard with Chardonnay cuttings in 1985 and what followed in 1988 was the release of the maiden vintage, the barrel-fermented 1987 Rietvallei Chardonnay. The following vintage, 1988, was responsible for the Estate’s first major recognition, being chosen for a coveted listing for the South African Airways’ Blue Diamond First Class.

“Chardonnay, together with the renowned Rietvallei Red Muscadel released in 1975, was the only natural wine in our portfolio for 15 years, until we added Sauvignon Blanc and Cabernet Sauvignon in 2002.”

Today, Chardonnay is still a very integral part of the estate’s portfolio with no less than four individual versions of this elegant, yet diverse varietal spread across the estate’s different ranges, namely:

  • JMB Chardonnay – treated with 100% French oak
  • Classic Chardonnay – delicate blend of oak fermented and unwooded
  • Burger Family Vineyards Chardonnay – fresh unwooded style
  • John B Brut Chardonnay – vibrant young sparkling wine.

Rietvallei’s present Chardonnay plantings comprise a 1.2 hectares block established in 2004 in limestone-rich red Karoo soil and a 3.6 hectares block dating back to 2013 on a north-westerly slope, also in lime-rich Karoo soil.

“This vineyard planted in 2013 was incidentally the last one planted by my father in the year he passed away and the grapes for the JMB Chardonnay – ‘J M B’ of course being his initials – exclusively derive from this block,” said Kobus.

The proud haul of awards for the flagship JMB Chardonnay includes:

  • 2020 vintage – Veritas 2021: Double Gold
  • 2019 vintage – Chardonnay du Monde 2020: Gold and Top 10 selection (also Gold for 2012 and 2013 vintages).
  • 2018 vintage – National Wine Challenge 2019: Double Gold
  • 2017 vintage – Michelangelo 2018: Gold
  • 2015 vintage – National Wine Challenge 2017: Double Gold

Meanwhile, the countrywide Chardonnay planting area under vines, as reflected on the Sawis (SA Wine Industry Information and Systems) website, bears testimony to the Robertson region’s status as the country’s Chardonnay production hub.

Robertson’s total Chardonnay area under Chardonnay vineyard – grown among some 52 wineries – totals 1 660 hectares, compared to Paarl in second place with 1 217 and then Stellenbosch with 1 122 hectares. Interestingly, the Cape South Coastal Region, where specialised producers in the Hemel en Aarde Valley – like the trailblazers in Robertson, played a pioneering role in putting SA Chardonnay on the map – still represents only 319 ha of the country’s total 6 587 ha – Sawis 2020 figures.

This situation makes all the sense in the world to eminent viticulturist Francois Viljoen of Vinpro’s Gen-Z Vineyard Project – actually born and bred among the Robertson vines.

“Chardonnay production absolutely flourishes here thanks to the area’s natural terroir assets and accompanying viticultural and economic advantages. I do not believe there are many producers here who do not have Chardonnay vines.

“The market for Chardonnay has grown significantly and the wineries have mastered the art of its vinification, with skilful wood-contact, while unwooded Chardonnay is rapidly gaining ground in Robertson.”

He said Chardonnay flourishes in a Continental climate with warm days and cold nights. The good soils especially, red Karoo soils with lime-rich contents give good vibrancy and grape composition of sugar, acid and pH levels, like proven in Burgundy.

“The cultivar does not like much wind; the warmer flowering and fruitset period is ideal and promotes fruit development, which yields sustainable production. Also, a cold winter as you will find in the Robertson Valley is needed for good budding. The good climatic conditions in the ripening period ensures healthy grapes and reduces risk.

“Yes, you can indeed call Robertson Chardonnay country,” he concludes.

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