Rietvallei Wine Estate > Food Pairing & Recipes

Prawn Dumplings

Enjoy our new prawn dumplings recipe.


  • 300 g prawn meat, peeled, deveined, finely chopped.
  • 3 garlic cloves, crushed.
  • 1 Tbsp oyster sauce.
  • 1 tsp sesame oil.
  • 1 Tbsp chives, freshly chopped.
  • 1 smal red chilli, finely chopped
  • 15 dumpling wrappers, Gyoza is available in South Africa


  1. Combine all the ingredients in a mixing bowl and mix thoroughly so it’s well combined.
  2. Place the dumpling wrappers on a flat surface. Spoon 2 teaspoons of the mixture onto the centre of each wrapper. Brush edges with cold water. Fold up sides to form a round pouch. Pinch to enclose filling. Place on a tray lined with baking paper.
  3. Place a steamer lined with baking paper over simmering water. Cook dumplings for 10 to 15 minutes or until tender and cooked through. If you do not own a steamer, you can add enough water to fill the surface of a large pot or pan and add the dumplings directly in pot or pan and place a lid, also cook for 10 to 15 min.
  4. Serve with low salt soy sauce to dip your dumplings in.


Mussels In White Wine

Enjoy this delicious recipe of mussels in white wine.


  • 750 g mussels, in shells, cleaned
  • 250 mL Calcrete Chardonnay
  • 250 mL cream
  • 2 Tbsp olive oil
  • 2 large onions, finely chopped
  • 3-4 tsp crushed garlic
  • 2 tsp smoked paprika
  • Salt and pepper to taste
  • chopped parsley, to serve


  1. Add olive oil to a large pan on medium heat, add the onions, crushed garlic and paprika. Cook for 4 to 5 min
  2. Add white wine and cream, cook for 4 to 5 min on low heat then transfer to a blender, blend until smooth.
  3. Transfer blended stock back to pan on medium heat. Add the mussels and cream. Cook for 5 to 10min. Add salt and pepper to taste.
  4. Serve with bread or yellow rice. Sprinkle over chopped parsley.


Picanha steak with chimichurri sauce

Enjoy our Picanha steak with chimichurri sauce recipe.


  • 5 kg Picanha beef rump
  • 2 tsp smoked or normal paprika.
  • Salt & Pepper or your preferred braai salt for seasoning

Chimichurri Sauce Ingredients:

  • 90 g fresh coriander
  • 2 cloves garlic
  • 1 green chilli
  • ½ cup olive oil
  • 1 Tbsp salt
  • 2 Tbsp red wine vinegar


  1. Cut the steak into large chunks. Season with paprika, salt and pepper or braai salt.
  2. Braai on high heat until done to your liking.
  3. Allow to rest for 5 min, spoon over the chimichurri sauce and enjoy!
  4. For the sauce add all the ingredients to a food processor on high speed for 30 seconds


Seafood Chowder

Enjoy our Seafood Chowder recipe.


  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • 750g potatoes, peeled and roughly chopped
  • 1 L Fish stock
  • 1 x can of corn
  • 500g seafood mix
  • 200ml thickened cream
  • Sea salt and freshly ground pepper, to taste
  • 2 Tbs chives, chopped
  • 2 Tbs fresh parsley, chopped
  • 1 tsp smoked or normal paprika


  1. Transfer carrot, celery, potatoes and fish stock in a large pot. Cover and bring to a boil. Reduce the heat and simmer for 10 min, or until vegetables are tender. Process mixture until smooth.
  2. Add corn to the soup and simmer for 10 minutes.
  3. Reduce heat and add seafood mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
  4. Finally add and stir through the chives and parsley. Serve.


Chocolate Brownies

Tasty chocolate brown recipe paired with our Rietvallei Cabernet Sauvignon


  • 200g unsalted butter
  • 200 g dark chocolate chips
  • 1 cup brown sugar
  • 3 eggs , lightly beaten
  • 2 tsp vanilla extract
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • Pinch of salt


  1. Preheat oven to 180°C.
  2. Line square baking tin with baking/parchment paper.
  3. Transfer butter and chocolate chips into a bowl, microwave for 30 second bursts until melted. Stir until smooth.
  4. Add sugar and vanilla to your chocolate mixture, add eggs and mix well until smooth.
  5. Add flour, cocoa and salt. Stir in chopped chocolate, pour into pan.
  6. Bake for 24 minutes for a gooey in the centre, 28 minutes for fudgey but still very moist brownies.
  7. Rest for 10 minutes before lifting out of the pan.


Chocolate Filled Puff Pastries

Tasty chocolate filled puff pastries recipe paired with our 1908 Muscadel


  • 2 Sheets Frozen filo pastry.
  • 2 Lindt 60% Dark Chocolate or any other chocolate you prefer.
  • 1 egg
  • Chili flakes, peppermint crisp pieces, nuts etc. (all optional extras you can be as creative as you want to be).
  • Flaky Salt


  1. Defrost your two sheets of filo pastry.
  2. Divide each Lindt chocolate slab into 10 pieces, or if you’re using a chocolate bar cut them in half until you have 20 halves.
  3. On a lightly floured piece of parchment paper, roll out one sheet of puff pastry, the dough must be rolled out large enough to fit 20 chocolate pieces. Arrange the chocolate pieces on the rolled-out dough and divide them equally
  4. Brush the dough with egg wash thoroughly over all visible dough.
  5. Roll out the second sheet of puff pastry so that it’s slightly larger than the first piece and place it gently over the first sheet with the pre-arranged chocolate pieces. Press gently on all four sides and all around each chocolate piece.
  6. Transfer to a cutting board, cut between all the chocolate pieces, so you have 20 individually sealed rectangles with a chocolate piece in the centre.
  7. Pre-heat oven to 200°C. Distribute the chocolate filled puff pastries among two parchment-lined pans, brush with egg wash, sprinkle with flaky salt and bake for 20–25 minutes.


Ending the awards season on a high with Veritas!

The prestigious Veritas Awards results marked a significant awards season conclusion for Rietvallei Estate’s remarkable year of competition successes as it bagged a haul of five gold medals.

“We are extremely grateful to be approaching the year-end and eve of the festive season on such a high note that maintains the momentum of a highly successful year. Especially pleasing is that a number of our stalwart wines delivered the goods again, namely the JMB Cabernet Franc 2019, Estéanna Red Blend (Cabernet Sauvignon/Cabernet Franc) 2019 and JMB Chardonnay 2022,” said CEO and winemaker Kobus Burger.

The other two Veritas Gold winners are Rietvallei Dark Cin Cinsaut 2021 and, of course, Rietvallei Classic Chardonnay 2022 – “a cultivar that has stood us in good stead over the years in the Robertson region’s leading Chardonnay status in the Cape winelands,” Kobus added.

This means that Rietvallei is among only a handful of wineries that achieved five or more such awards for wines scoring 90 – 92 points out of a hundred in this authoritative competition which this year drew 1 247 medal contenders, judged by a jury of 70 international and local specialists during a five-day blind tasting session.

This success follows hot on the heels of Rietvallei being crowned for the third year in a row as Top Terroir Wine Estate at the 18th annual SA Terroir Wine Awards. At the same time it received the SA Terroir Trophy for the Top Producer, boasting the highest number of top estate-produced wines, including two National Winners – namely the Rietvallei JMB Cabernet Franc 2019 and the top red blend, the Rietvallei Estéanna Cabernet Sauvignon/Cabernet Franc 2019 – as well as bagging six area winners in the Robertson District.

Rietvallei’s showpiece 2023 competition “scoreboard” thus looks as follows: Wine Challenge: Grand Cru Top, 100 SA winner and Double Platinum

  • JMB Cabernet Franc 2019
    • National Wine Challenge: Grand Cru Top, 100 SA winner and Double Platinum
    • Vitis Vinifera: Double Gold
    • SA Terroir Awards: National Winner
    • Veritas Awards: Gold
  • JMB Chardonnay 2022
    • National Wine Challenge: Top 100 SA Winner and Double Platinum
    • Michelangelo Wine Awards: Double Gold
    • Veritas Awards: Gold
  • Rietvallei Dark Cin 2021
    • Veritas Awards: Gold
  • Rietvallei Classic Chardonnay 2022
    • National Wine Challenge: Double Gold
    • Veritas Awards: Gold
  • Estéanna Cabernet Sauvignon/Cabernet Franc 2019
    • National Wine Challenge: Top 100 SA Winner & Double Platinum
    • Vitis Vinefera: Gold
    • SA Terroir Awards: National Winner
    • Veritas Awards: Gold
  • Rietvallei Cabernet Sauvignon 2019
    • National Wine Challlenge: Double Gold

Brown Lentil and Vegetable Soup

Brown lentil and vegetable soup paired with our JMB Cabernet Franc


  • 1 Tbsp olive oil
  • 3 carrots, peeled, diced
  • 3 zucchini, diced
  • 2 celery sticks, diced
  • 1 onion, finely chopped
  • 400g diced tomatoes
  • 2 cups Vegetable stock
  • 1 tsp smoked paprika
  • 400g can brown lentils, rinsed, drained
  • ½ cup flat-leaf parsley leaves, chopped
  • Parmesan cheese, shavings
  • Salt and pepper to taste


  1.  Over medium-high heat in a large pot or pan. Add zucchini, carrots, celery and onion. Cook for 10 to 15 min until vegetables begin to soften.2. Add tomatoes and stock to the pot. Cover with a lid and bring to a boil. Reduce to medium-low heat. Cook for 15 minutes or until vegetables are soft with lid partially covering the pot.3. Add lentils and smoked paprika to the soup. Serve in large soup bowls. Sprinkle with parsley and a squeeze of lemon juice. Season with salt and freshly ground black pepper to taste. Serve with toasted slices of ciabatta bread.


Panna Cotta

Enjoy Our Divine Panna Cotta recipe:


Caramel Ingredients:

  • 4 tbsp of sugar
  • 1 tbsp of water

Panna Cotta Ingredients:

  • 500 ml whipping cream
  • 110 g sugar
  • 4 gelatin sheets
  • half stick of vanilla or alternatively 3 teaspoons vanilla essence.

Method for Panna Cotta:

  1. Soak the gelatin in a bowl of cold water for 10 minutes.
  2. Butterfly the vanilla bean using a sharp knife. Scrape the seeds out using the knife or if using vanilla essence skip this step
  3. Place the cream, sugar and vanilla seeds or vanilla essence in a saucepan and bring to a boil while slowly stirring with a whisk.
  4. Once the cream has come to a boil, remove from the heat and add the gelatin sheets (drained and squeezed before adding). Stir to allow the gelatin to melt into the cream.
  5. Pour the mixture into small panna cotta molds or using what is available. Then, place the molds in the fridge for at least 3 to 4 hour

Method for Caramel:

  1. Add the sugar and 1 Tbsp water in a saucepan and place it over low heat. Shake the saucepan so it mixes well. Once it has turn into caramel and browned to the desired color set aside for later.
  2. Pour over the panna cottas once they are done refrigerating, we recommend only making the caramel after the panna cotta has set in the fridge.


Chicken Piccata

Enjoy Our Delicious Chicken Piccata Recipe Paired With Our Classic Chardonnay


  • 2 skinless and boneless chicken breasts, butterflied and cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour
  • 6 Tbsp unsalted butter
  • 5 Tbsp olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
  • 1 tsp smoked paprika (optional).


  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off any excess flour.
  2. In a large page over medium high heat, melt 2 Tbsp of butter with 3 Tbsp olive oil.
  3. Once the pan is hot add 2 pieces of chicken and cook for 2-3 minutes. When chicken is browned, flip and cook other side for 2-3 minutes. Remove and transfer to a plate.
  4. Melt 2 more Tbsp butter and add another 2 Tbsp olive oil. Once pan is hot again, add the other 2 pieces of chicken and repeat the process. Transfer to a plate when it’s done cooking.
  5. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add salt and pepper. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Best served with pasta or rice.



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