Get your Spring on with a delish Steenberg Ruby Rosé
This yummy Rosé is a fabulous blend of Syrah and Cinsault and is filled with scents of watermelon sorbet, toffee apple, red liquorice candy and ripe sweet melon. It pairs perfectly with fresh fruits, and goes ideally with 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.
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
500ml Steenberg Ruby Rosé
½ vanilla pod
1 star anise
1 stick of cinnamon
1 cup ice
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.
Find out more about Steenberg Wines online here…