Sauvignon BlancPrivate Collection Pairings: Festive Season recipes

Private Collection Pairings: Festive Season recipes

We asked Heleen Meyer to pair Festive Season treats or meals with two of our Private Collection wines, and she definitely wowed us with two recipes.

Recipe 1

Saxenburg Private Collection Sauvignon Blanc 2021 paired with:

Caramelised onions

Recipe from Make five, by Heleen Meyer

Photograph by Heleen Meyer

Makes 500 ml

The refreshing taste of Saxenburg’s Private Collection Sauvignon Blanc 2021 is just perfect to enjoy this summer. Something else that should always be part of your summer meals is a jar full of these sweet-tart caramelised onions. It pairs so well with this wine and your favourite cheese. Turn any al fresco meal into a gourmet delight – add the onions to a cold meat and cheese platter, a special sandwich or green salad with seasonal fruit and a flavourful cheese. Pour an ice-cold glass of this Sauvignon Blanc and enjoy – you won’t need more than that to make memorable #SaxenburgMoments.

30 ml (2 tbsp) olive oil

4 large onions, halved and thinly sliced

15 ml (1 tbsp) dried thyme or 5 ml (1 tsp) cumin seeds

45 ml (3 tbsp) soft brown sugar

45 ml (3 tbsp) balsamic vinegar

salt and pepper

45 ml (3 tbsp) fresh thyme leaves

1. Heat the oil in a large frying pan over medium heat and sauté the onions slowly with the dried thyme or cumin seeds until nearly soft.

2. Add the sugar and vinegar and sauté the onions until completely soft and caramelised – about 10-15 minutes. Season to taste and stir in fresh thyme. 

3. Serve hot or at room temperature. Enjoy as part of a cheese platter or in any of the ways recommended above or in the tips – all of these will complement the Saxenburg Sauvignon Blanc beautifully.


1. Robust herbs, such as fresh rosemary, also work well with the onions and dried herbs are ideal. Spices like caraway or fennel seeds will also be delicious and will even complement the aromas in the wine. 

2. More ways to use the onions: add to pizzas, burgers, salads or even as a topping on steak. Stir it into couscous or make it part of a quiche filling. Oh, and did I mention how delicious it is on a ‘braaibroodjie’?

3. Make a double batch of onions and store in a sterilised jar in the fridge. If well sealed, it will last for a few weeks.

Recipe 2

Saxenburg Private Collection Syrah 2017 paired with:

Deboned leg of lamb with lemon, rosemary & garlic

Recipe from Food from the heart, by Heleen Meyer

Photograph by Heleen Meyer

Serves 4 – 6

Few things say ‘festive’ better than a leg of lamb. And when it’s prepared to perfection, it sure becomes part of the finest food memories. One of the best ways to prepare this cut of meat, is in a kettle braai to give the meat that unique smoky flavour, with a juicy end-result. And a bottle of Saxenburg Private Collection Syrah 2017 will make it even better. This wine without a doubt is the key to making special #SaxenburgMoments. The berry aromas, pepper and spices in the wine is the perfect balance with the rich, meaty flavour of a leg of lamb.

1,5 kg leg of lamb, deboned and excess fat removed (ask your butcher to do this)

5-6 sprigs of rosemary, stripped from the stalks and chopped

juice and finely grated rind of 1 lemon

60 ml (¼ cup) olive oil

2 large cloves of garlic, chopped

salt and pepper

1. Open up the meat to have a more or less even layer. If necessary, carefully make one or two slits to flatten out any thicker sections, to butterfly the leg.

2. Prepare a mixture of the rosemary, lemon juice and rind, olive oil and garlic. Spread all over the leg of lamb. Place meat in a large bowl, cover and refrigerate for 2 hours or overnight. (Don’t season with salt and pepper yet.)

3. Prepare the kettle braai with about 30 briquettes in each coal holder. Start roasting the meat when a thin layer of ash forms on the briquettes.

4. Season the leg of lamb on both sides with salt and pepper. Place flat on the grid, but over indirect heat and therefore not directly above the coals. Place the lid on the kettle braai and keep the ventilation holes at the top and bottom open. 

5. Roast 45 minutes – 1 hour for medium (or until cooked to your preference, but preferably still a little pink on the inside).

6. Allow the meat to rest for 10 minutes before carving to prevent all the meat juices from coming out. Serve hot or at room temperature with your choice of sides. Oven-roasted sweet potatoes, fresh seasonal fruit and a green salad are perfect choices. Enjoy with a glass of Saxenburg Syrah 2017.


1. The meat can be braaied over medium coals or roasted at 180 °C in the oven. It will take more or less the same amount of time as in the kettle braai. For oven roasting, cover the meat in foil for the first part of the cooking time.

2. Always carve leg of lamb, or any other large cut of meat, in slices against the grain of the meat, otherwise it will seem tough or fall apart. Never carve meat with a serrated knife.

3. Add 30-50 ml wholegrain mustard to the lemon rind. Or if you prefer, add a mixture of ground cumin and paprika to the herb and oil mixture for a Middle Eastern touch.

Enjoy your Festive Season with Saxenburg Wines.

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