The KWV Roodeberg Reserve 2017 is the latest release from the legendary South African brand.
“The glass of the precious liquid that is like a hug from home,” was previously only available in selected international markets, but can now be enjoyed by local wine lovers too.
The layered, sophisticated, and full-bodied blend is best paired with hearty winter dishes such as meaty casseroles, roasts and game dishes. It is also perfect for comforting warm winter desserts such as foodie Elmarie Berry’s spicy pumpkin donuts drizzled in dark chocolate.
Try out the recipe below:
Elmarie Berry’s pumpkin donuts with dark chocolate. Image: Supplied
Serves 6-8
Ingredients
1 ½ cups cooked pumpkin, mashed
1 cup self-rising flour
2 eggs
Pinch of salt
½ teaspoon cinnamon
Oil for deep frying
1 cup cinnamon sugar
100g dark chocolate, melted
Method
Cook the pumpkin, drain excess liquid and allow to cool.
Put all the ingredients except the dark chocolate and cinnamon sugar in a food processor and mix until smooth. Heat the oil and add tablespoons of the batter to the oil and fry until golden brown. Roll into the cinnamon sugar and drizzle with the melted dark chocolate.
Visit www.kwvemporium.co.za. Roodeberg Reserve 2017 is also available at selected Pick ‘n Pay stores for R160 per bottle.
