Roodeberg Rosé offset by delicious home-cured trout
Roodeberg Rosé offset by delicious home-cured trout

Roodeberg Rosé is the latest addition to the Roodeberg wine range. An easy drinking, ideal-for-hot-summer days wine, Roodeberg Rosé is an aromatic blend of classic red wine varieties – a delightful salmon-pink quaffer ideal for relaxed get-togethers.

Perfect patio wine 

With subtle aromas of watermelon, litchi and raspberry with hints of rose petal and Turkish delight, this perfect patio wine has a good acidity with a long, fruity finish.

Roodeberg’s Carli Jordaan sang its praises at a launch at Chart Rose Farm in Cape Town. “Rosé couldn’t be more friendly at the moment. This is a perfect everyday drinking Rosé which has the freshness of a light white, but the depth of a red wine,” she says. “Roodeberg is doing very well on a global basis, and because of the trend of Rosé in South Africa it’s our aim to grow the volume.”

Winemaker Louwritz Louw adds: “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,” he says.

“For me as a winemaker it’s a privilege to with the brand and legacy of Roodeberg. I really get excited about the Rosé. We’ve kept it as light as possible. It’s a Shiraz, Cabernet blend and we’ve added a little Cinsaut as well. To get the most extraction out of the berries is always a challenge. Roodeberg Rosé is very fruity with hints of strawberry, litchi and raspberry, with a nice acidity.”

With food meant to be shared

The wine is best enjoyed with food 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 has a signature home-cured salmon which smacks of summer and pairs beautifully in both looks and taste.

“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. 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.”

Chef Mynhardt Joubert’s home-cured salmon trout

Serves 6 to 8
Preparation time:  30 minutes
Rest:  24 hours


600 to 800 g filleted fresh salmon trout (3 – 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 sugar
100 g coarse salt
200 ml KWV Cruxland Gin
1 cup chopped fresh fennel bulb and leaves
1 cup chopped red onion


Wipe the filleted salmon trout with a wet clean kitchen towel dipped in lemon juice, place in a flat oven tray the size of the fish

Mix together all dry spices ingredients, dry roast in a pan for about 3 to 4 minutes until the first popping sounds and hints of smoke occur. Remove, let it cool

Mix the dry roasted spices, salt and sugar and rub into the filleted fish being careful not to bruise the flesh of the fish

Lay down the first fillet of fish, cover with chopped fennel and onion and the dry spice mix, continue by stacking and spicing the fillets on top of each other

Pour over the gin, place plastic cling film over the fish, place another oven tray or pan on top of the fish, press down with a heavy object

Place in the fridge, let it cure for at least 24hours

Remove and wipe off all excess spices, thinly slice and prepare for the salad

Fruity Roodeberg Rosé. Picture: Jane Mayne
Fruity Roodeberg Rosé. Picture: Jane Mayne

Ingredients for 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 ingredients onto individual plates or one large platter, season with salt and pepper to taste

What: Roodeberg Rosé South Africa
Buy Roodeberg Rosé: Pick n Pay, at a cellar door price of R85 per bottle
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