Steenberg Ruby Rosè Frosé Recipe, Cheese & Wine

steenberg ruby rosé sonia cabano blog eatdrinkcapetown
Steenberg Ruby Rosé: the perfect drink for the summer holidays
steenberg ruby rosé frosé sonia cabano blog eatdrinkcapetown
Steenberg Ruby Rosé Frosé

I’m rather partial to rosé myself, and Steenberg is a big favourite of mine. It goes beautiful with summery food, smoked trout or salmon, oysters, barbecued prawns, Thai food and even sushi. Always keep some at hand in the fridge, is my hot summer tip to you.

From the tasting notes: ‘Steenberg’s invigoratingly dry and vivacious Rosé is a fabulous blend of Syrah (69%) and Cinsault (31%). The Steenberg Ruby Rosé 2018 positively teems with scents of watermelon sorbet, toffee apple, red licorice candy and ripe sweet melon. Refreshing, with a mouthful of juicy raspberries, wild strawberries and hints of spice, this dry, fruit-forward Rosé is light and flirty, yet shows lovely depth that lingers on the palate. It’s the perfect sip for picnics, light lunches and sundowners.’

“Rosé is such a joyful wine,” says Steenberg winemaker JD Pretorius. “It’s growing in popularity which is great news as we should be drinking more of it in our climate, especially over lunch.”

The Steenberg Ruby Rosé 2018 sells for R93 at the cellar door and can be found at wine shops country-wide. That makes it really affordable for the quality, so why not pop a bottle or two in someone’s Christmas stocking? They’ll love you for it.

Make Steenberg’s delightful Ruby Rosé your go-to summer wine and take any happy occasion up a notch by creating your own frosty frosé sensation. Frosé, what’s that, you ask? Think rosé slush puppy and you’re bang on the money. 

Adding her creative touch, Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 has added her signature twist for the ultimate frosé recipe:

Steenberg Ruby Rosé Frosé

Ingredients:

500ml Steenberg Ruby Rosé

50g strawberries

50g raspberries

100ml sugar

100ml water

3 peppercorns

½ vanilla pod

1 star anise

1 stick of cinnamon

1 cup ice

Method:

Blend the berries and set aside.

Combine the sugar, water and spices in a pot and allow to infuse and heat on a very low heat for 10 minutes. Do not boil the sugar syrup but the sugar must dissolve. Allow to cool.

Combine the wine, sugar syrup and berries and mix well. Place in a container and freeze overnight.

To serve, blend the semi-frozen wine with 1 cup of ice in a blender. Sip and enjoy!

For more information visit www.steenbergfarm.com or join the conversation on Twitter @SteenbergWines and Facebook at facebook.com/steenbergestate.

Don’t forget, you can enjoy Steenberg’s Cheese and Wine pairing with a selection of 4 different cheeses paired with 4 different wines. It is a tutored tasting, hosted in the private Executive Tasting Room. They require a minimum of 10 guests and a maximum of 20 guests, at R180 per person. Bookings to be made at least 48 hours in advance. Book via the website as indicated above.

steenberg cheese wine pairing sonia cabano blog eatdrinkcapetown
Steenberg Cheese and Wine Pairing R180 pp

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