Rietvallei Wine Estate > Food Pairing & Recipes (Page 3)

Sweet & Savory Crispy Pork Belly

What is not to love about a crispy, succulent, perfectly balanced sweet and savory flavored pork belly? Perfectly paired with our Rietvallei Cabernet Sauvignon (they make a wonderful couple). The dry-rub recipe used in this recipe is simply incredible, prepare to be amazed. 


500 gram to 1kg pork belly (deboned).
3 tsp smoked paprika
2 tsp salt 
2 tsp ground black pepper
3 tsp garlic powder 
2 tsp onion powder
6 tsp brown sugar
2 Tbsp canola oil or olive oil


1. Preheat oven to 100 degrees C.

2. Mix together the smoked paprika, salt, ground black pepper, garlic powder, onion powder, and brown sugar. Season pork belly all over with the rub mixture, wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.

3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature.

4. Cut meat into 8 to 10 equal-size portions. Make slashes in the fat-side of the pork. Season with salt.

Heat 2 tablespoons of canola cooking oil or olive oil in a skillet over medium heat. Place pork belly, fat side down, in hot cooking oil; cook until well-browned on all sides and heated through 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.


Balsamic Red Wine Reduction

Learn how to make a delicious Balsamic red wine reduction using our Rietvallei Cabernet Sauvignon. Drizzle the reduction over your favourite tomato salad, steak or even cheese. Enjoy the recipe!


125ml Balsamic Vinegar
125ml Rietvallei Cabernet Sauvignon
2 Tbsp Organic Raw Honey
1 tsp butter


1. ) In a small saucepan combine balsamic vinegar, red wine and honey.
2. Stir well and cook over medium high heat for about 10 minutes or until reduced to a thick syrupy consistency. Add butter at end, mix in and remove from heat.
3. You can store it in an airtight glass container for 2-3 weeks.

Tomato Beef Stew with Smoked Paprika

Tomato beef stew with smoked paprika served with couscous, freshly baked bread, or jasmine rice. Perfectly paired with our newly released Rietvallei Estate 2016.


1 kg beef rump or stewing meat, cubed
1 can of chopped tomato
1 large onion, thinly chopped
1 tsp tomato puree
200 g mushrooms, sliced
3 Tbsp sugar
salt and pepper to taste
2 Tbsp olive oil
2 tsp smoked paprika

1. In a large cooking pot, turn up the heat to high, add olive oil, finely chopped onion, sliced mushrooms, and your cubed beef. Cook the meat, until nicely browned.
2. Turn down the heat to medium, add your tomato puree, give everything a quick stir, then add the can of chopped tomatoes, season with salt and pepper to taste. Cook for 10 min.
3. Reduce the heat to low, add your smoked paprika, add the sugar then put the lid on, and allow to cook slowly for 40 to 50 min until the meat is nice and tender.

Beef Tenderloin Roast in Red Wine Jus

Beef tenderloin roast in a red wine jus, paired with our newly released Rietvallei Estate 2016.

Sauce Ingredients:

8 Tbs unsalted butter, divided
3/4 cup finely chopped shallots, from 2-3 large shallots
1-1/4 cups red wine Rietvallei Cab Sav or Shiraz.
3 cups beef broth
6 fresh thyme sprigs
1/4 tsp kosher salt
1/8 tsp ground black pepper
1 tsp sugar
2 tablespoons all-purpose flour

Beef Ingredients:

1 to 1.5 kg center-cut beef tenderloin roast
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup beef broth
200 gram mushrooms

Method for Sauce:

1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

Method for Beef:

1. Set an oven rack in the middle position and preheat the oven to 200°C.
2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. urn the tenderloin so that the un-seared side is down, once the meat is browned, add your sliced mushrooms and transfer the skillet directly to the preheated oven. (If your pan isn’t oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until medium-rare, about 15 to 20 minutes.
3. Transfer the meat to a carving board, covered loosely with aluminum foil, for 10 to 15 minutes.
4. Meanwhile, carefully discard the fat from the roasting pan. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Spaghetti Carbonara

Try our authentic Italian spaghetti carbonara recipe, perfectly paired with our Rietvallei Cabernet Sauvignon. A few simple ingredients, resulting in the most delicious dish. 

200g Spaghetti
50g bacon, cubed.
2 Tbsp olive oil
2 eggs
50g Parmesan cheese (or aged pecorino) freshly grated.
Freshly ground black pepper.
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, heat the oil in a pan and fry the cubed bacon until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper. When the pasta is ready, drain and add to the pan with the bacon. Mix well to coat everything. Take off the heat.
3. Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.

French Onion Soup

Enjoy this hearty french onion soup, perfectly paired with our Estéanna Sauvignon Blanc 2018.


125g unsalted butter
2 Tbsp olive oil
4 large onions, sliced
1L beef Stock
2 Tbsp Rietvallei Classic Red Muscadel
1 tsp dried/fresh thyme
Salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced (or aged
1/4 cup grated Parmesan cheese


1. Melt butter with olive oil in a stockpot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
2. Add beef broth, muscadel, and thyme. Season with salt and pepper, and simmer for 30 minutes.
3. Heat the oven broiler.
4. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss, and 1 tablespoon Parmesan cheese. Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Creamy Goats Cheese Gnocchi

Creamy Goats Cheese Gnocchi paired with Estéanna Sauvignon Blanc 2018.

Ingredients for Gnocchi:
250g potatoes, peeled,
boiled and mashed
50g goats cheese
1 egg
100g plain flour
5g dried oregano
30g butter

Ingredients for Gnocchi:
30g plain flour
2 vegetable stock cubes
75ml Rietvallei Chenin
250g water (approx.)
80g double cream
200g leeks, shredded


1. Place the potato in a bowl and crumble in the goats cheese. Add the egg, salt and pepper, flour and oregano.

2. Use your hands to work the mixture into a ball, making sure it is well mixed, but do not over mix. Divide the dough into pieces and roll out on a floured board until about 1.5cm in diameter, cut into pieces around the thickness of your thumb. Use a fork to press the gnocchi lightly.

3. Drop into boiling, salted water in batches. When they float to the surface they’re cooked. Remove and drop into a bowl of chilled water. Continue with the remainder until you’ve used up all the dough.

4. For the sauce: melt the butter in a pan and add the flour and the bouillon paste. Stir well until dissolved.

5. Stir in the wine and mix until you have a thick paste. Now add the water a little at a time until you have a smooth sauce. Stir in the cream and adjust the seasoning. Add additional water to make a smooth velouté which covers the back of a spoon.

6. Fry the mushrooms in a little oil until lightly coloured, then tip into the sauce.

7. Pour boiling water from the kettle over the mange tout and leeks. Leave to stand for 2min, then drain.

8. Mix the mushrooms, leeks, sugar peas and chopped parsley into your sauce. Pour a portion into each serving bowl.

9. Heat a little oil in a frying pan and add the gnocchi, tossing them around gently to give a little colour.

10. Add a portion of the gnocchi on top of the sauce in each bowl. Top with a few pea Gnocchi shoots and then drizzle around the oil.

Incredible Pork Sosaties

Bacon-wrapped pork sosaties paired with Rietvallei Cabernet Sauvignon 2017.

A delicious Saucy Shiraz Sheppard’s Pie divided into small ramekins, a great hearty meal for the whole family.


600g pork neck
Mushrooms cut in half
6 Tbsp BBQ sauce
2 Tbsp soy sauce
1 Tbsp Rietvallei Shiraz
1 Tbsp crushed garlic
1 packet of bacon
sosatie sticks


  1. Cut the pork off the bone, and then into cube-shaped medium-sized chunks.
  2. Using your sosatie stick, add the bacon as you will use this to wrap the other ingredients. Then add the pork, fold over with the bacon, add the mushroom, and fold over again, repeat this process until the sosatie stick is full. Use a new piece of bacon for every 3-4 pieces.
  3. Mix the bbq sauce, soy sauce, red wine, and crushed garlic together.
  4. While cooking preferably over a braai, baste the sosatie with the marinade every time you turn the meat. Season with salt and pepper to taste Cook for about 20-30min.

Saucy Red Wine Sheppard’s Pie

Sheppard’s Pie paired with Rietvallei Cabernet Sauvignon 2016.

A delicious Saucy Red Wine Sheppard’s Pie divided into small ramekins, a great hearty meal for the whole family.


250 g potatoes, peeled and cut into 1cm pieces
2 small cauliflowers, cut into florets, about 1 1/2 cups
2 Tbsp unsalted butter
2 Tbsp cream
1 Tbsp grainy mustard
1 tsp salt
1/8 tsp fresh-ground black pepper


500 g lean ground beef, or lamb
1 small onion, chopped
2 garlic cloves, minced
1 carrot, diced small
1 tsp salt
1/4 tsp fresh-ground black pepper
1/3 cup Rietvallei Cabernet Sauvignon
2 Tbsp all-purpose flour
1 cup no-salt beef broth
2 Tbsp tomato paste
2 tsp fresh chopped rosemary
2 Tbsp Worcestershire sauce
1/4 cup grated parmesan, optional


1. Cover potatoes and cauliflower with cold water in a large pot and set over high. Bring to a boil, reduce to medium. Gently boil until tender, 10 to 12 min. Drain and set aside. Melt butter with cream, mustard, 1 tsp salt, and 1/8 tsp pepper in the same pot over low. Return vegetables to pot and coarsely mash. Set aside.

2. Heat a large non-stick frying pan over medium-high. Crumble in beef, cook until lightly brown, 2 to 3 min. Add onion, garlic, carrot, 1 tsp salt, and 1/4 tsp pepper. Cook until onion softens, 3 to 4 min.

3. Add wine, cook for 2 min. Sprinkle flour over meat mixture and stir. Add broth, tomato paste, rosemary and Worcestershire. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Divide among ramekins. Spoon potato mixture on top. Sprinkle shepherd’s pies with parmesan.

4. Position a rack in the upper third of the oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.

Caramelized Onions & Goats Cheese Tartlets

Caramelized Onions & Goats Cheese Tartlets paired with Rietvallei JMB Cabernet Franc 2016.

These red wine caramelized onion and goats cheese puff pastry tartlets are easy to make, elegant, and simply delicious.


3 onions (thinly sliced)
3 Tbsp olive oil
250 mL Rietvallei Shiraz
3 Tbsp brown sugar
3-4 sprigs thyme leaves
Salt & black pepper to taste
1 Roll frozen puff pastry
200 grams of goat cheese (25g per tartlet)


  1. Heat the oil in a pan on low heat and fry the onions until softened but not browned, about 10-15 minutes.

2. Add ½ the red wine and deglaze the pan, allowing all the liquid to slightly reduce, this takes about 5 min.

3. Add the sugar, thyme, salt, and pepper and cook for 5 more minutes.

4. Add the remainder of the red wine and once again continue cooking and stirring until the liquid has reduced.

5. Place your puff pastry sheets on a floured surface and cut out the circles to the desired size. You could also cut the pastry into 4 x squares. This way you better optimize the pastry sheet with no wastage through offcuts. This recipe makes 8 tartlets that are 8cm in diameter.

6. Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.

7. Bake in an oven that has been preheated to 180°C for 10 minutes.

8. Remove from the oven and press down on the inner circle piece so that it drops down, it should come away where you have scored it, and fill each pastry case with the caramelized onion.

9. Top with the goat’s cheese (you can either crumble this or cut it into discs), scatter over fresh thyme leaves and return to the oven to bake for a further 20 minutes.


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