Nothing chases away the winter chill like a full-bodied pink, paired with soul-warming soup. Roodeberg 1949, the meticulously crafted commemorative mix, is the right wine companion for heart-warming consolation meals.
Displaying wonderful construction, supple tannins and fleshy fruit with excellent purity and steadiness, Roodeberg 1949 embraces the revival of thrilling French and Spanish varieties. Cabernet Sauvignon types the inspiration of the mix, complemented by Tempranillo, Carignan and Carménère.
This concentrated and complicated mix entices beneficiant aromas of darkish cherry, blackcurrant and vanilla, adopted by a mouthful of cinnamon, candy spice and ripe, juicy darkish berry fruit.
For the final word consolation meals and wine expertise, take pleasure in Roodeberg 1949 with foodie Elmarie Berry’s hearty lentil and lamb soup that may heat you on even the chilliest of days. All it takes to make this flavourful soup are a handful of wholesome components and some straightforward steps.
Recipe: Lentil and lamb soup
Serves (8)
2 tablespoons olive oil
2 massive brown onions, coarsely chopped
2 celery sticks, trimmed, coarsely chopped
1 massive carrot, peeled, coarsely chopped
900g lamb, reduce into 3cm items
400g can diced tomatoes
1L (4 cups) hen liquid inventory or vegetable liquid inventory
400g can brown lentils, rinsed, drained
Contemporary coriander to garnish
Methodology:
Warmth the oil in a big saucepan over medium-high warmth. Sauté the onion, stirring for two minutes. Add the celery and carrot, stirring for 3-4 minutes or till the greens are calmly golden.
Add the lamb, stirring for 2-3 minutes or till simply browned. Add the tomato and inventory. Deliver to the boil. Cut back warmth to low. Cowl and simmer for 1 hour.
Add the lentils. Cowl and simmer for 1 hour or till the lamb is tender. Ladle into serving bowls and garnish with contemporary coriander.
PICTURE: Equipped