The victors of the Rugby Championship, the Springboks, are heading into their final clash of the season against France on Saturday, 8 November 2025, and Roodeberg, South Africa’s beloved red blend, has the perfect way to savour the showdown.
In true Roodeberg fashion, the brand is calling on wine and rugby fans alike to gather around the braai and raise their glasses to rugby legends and Roodeberg moments!
For decades, this legendary red blend was made only for export, its taste so coveted it was once bartered for rugby test tickets. Today, it’s proudly available locally and wine and rugby lovers no longer need to choose: they can watch the game and sip their Roodeberg too. As the Springboks carry their legacy forward on the field, Roodeberg continues to do the same at the table: uniting friends, family, and fans with a glass of something unmistakably South African.
To entice braai lovers, award-winning cookbook author Elmarie Berry has created a South Africa versus France match-day recipe. Designed for rugby weekends, it’s a call to light the coals, gather your people, and savour the ritual of game day while keeping one eye on the fire and the other on the scoreline: Coq au Vin, South African Style, with Red Wine Butter and Dauphinoise Potatoes in a Potjie.
A rich, slow-cooked Coq au Vin with red wine butter, served with golden Dauphinoise potatoes bubbling away in a three-legged potjie – what we proudly call good old potato bake. Just like our rugby, it doesn’t need fancy words to be exceptional. French in name but fired with South African soul – just like Roodeberg.
MATCH-DAY PICK
South Africa vs France – Saturday, 8 November 2025
COQ AU VIN, SOUTH AFRICAN STYLE WITH RED WINE BUTTER AND DAUPHINOISE POTATOES IN A POTJIE
After that iconic quarter-final win in Paris, the French will be out to settle the score. But this time, we’re roasting the roosters – again. On the menu? A rich, slow-cooked Coq au Vin with red wine butter, served with golden dauphinoise potatoes bubbling away in a three-legged potjie – what we proudly call good old potato bake. Just like our rugby, it doesn’t need fancy words to be exceptional. French in name, but fired with South African soul, just like Roodeberg.
CHICKEN
Ingredients (serves 4): 8 chicken thighs | Olive oil | 1 large onion, quartered | 6 garlic cloves | ½ cup fresh parsley | ¼ cup fresh rosemary leaves | Salt & pepper | 1 bottle dry red wine. Optional: Chilli salt
Method – (Marinate day before):
• In a food processor, blend ½ cup olive oil, onion, garlic, parsley, rosemary, salt (you can opt for chilli salt) and pepper (leave out pepper if chilli salt is added).
• Transfer to a bowl, add the red wine and whisk to combine.
• Place chicken thighs in a resealable bag, add marinade, and refrigerate for 24 hours, turning occasionally.
Method – Cook (match day):
• Remove chicken from marinade and pat dry. Slice the red wine butter into 8 discs and tuck one under each skin.
• Rub with olive oil and season well.
• Prepare a potjie over medium, indirect heat (±180–230 °C). Place chicken skin-side up, cover, and cook for 40–50 minutes. For crispy skin, finish over direct heat for the final 5–10 minutes. Rest before serving.
DAUPHINOISE POTATOES
Ingredients: 500 ml double cream | 500 ml milk | 3 garlic cloves | 8 large potatoes, peeled | 100 g grated cheddar cheese
Method:
• Preheat oven to 190 °C. Combine cream, milk, and garlic in a pot; bring to a simmer.
• Thinly slice potatoes (3–4 mm) and add to the pot. Simmer 3 minutes, stirring occasionally.
• Use a slotted spoon to layer potatoes in a deep baking dish. Pour over the cream, discard garlic, sprinkle with cheese, and bake 30 minutes until golden.
• For extra browning, increase heat for final 5 minutes.
Tip: Make it in a potjie over coals with coals under and on top for even cooking.
RED WINE BUTTER
Ingredients: 1 cup red wine | 1 sprig rosemary | ½ tsp honey | 250 g butter (softened) | 1 garlic clove, minced | Salt & pepper
Method: Simmer the wine, rosemary, and honey 10–12 minutes until syrupy. Discard rosemary. Mix reduction with butter and garlic, season, shape into a log, wrap, and refrigerate until firm.
Roodeberg Big Green Egg Competition:
This November, Roodeberg gives South Africans the chance to win a Big Green Egg – the ultimate braai companion. Simply swipe your Checkers Xtra Savings Card with every Roodeberg purchase between 17 November and 28 December 2025 to enter. T&Cs apply. www.roodeberg.com
Find Roodeberg online at www.kwv.co.za for R99.00, or at selected liquor stores nationwide at a RSP of R120.00.