When our ancestors first set foot in the Barossa Valley in the 1840s, they brought with them more than just a pioneering spirit and a love for the land. They carried their traditions, recipes, and a deep appreciation for using the land’s bounty to craft wholesome, heartfelt dishes. One such treasure that has stood the test of time in our family is Barossan Rote Grütze, a luscious red grape sago pudding that speaks to our heritage and the richness of the region.
Rote Grütze, traditionally a berry-based dessert from Northern Germany and Scandinavia, found a new identity in the Barossa Valley. With an abundance of red wine grapes at their fingertips, early settlers like our great-great-grandparents adapted the dish, swapping berries for fresh Shiraz and Mataro grapes. This transformation gave birth to a uniquely Barossan version of Rote Grütze, one that has graced our family table for generations and remains a cherished part of our family’s story.
Every year, as the grape harvest begins (usually around February), the scent of crushed grapes fills the air, and so does the anticipation of making some delicious wine, as well as Rote Grütze! It is a dish deeply intertwined with the season’s rhythm—another way on top of the wine we make to celebrate the fruits of our labour while gathering with family and friends. We believe that food and wine should tell a story, and there’s no better way to connect with our history than by indulging in this silky, jewel-toned dessert.
Barossan Rote Grütze
Ingredients:
- 500g fresh black grapes (Mataro if possible, otherwise, Shiraz or Grenache work beautifully, alternatively the best quality black grape juice you can buy)
- 750ml water
- 100g sugar (optional - adjust to taste)
- 1 cinnamon stick (optional)
- 2 whole cloves (optional)
- ½ cup sago pearls * **
To Serve:
- Pouring cream
- Fresh berries or roasted almonds for garnish
Method:
Prepare the Grape Base:
- Remove the grapes from the stems and rinse them well.
- Place the grapes, water, cinnamon stick (if using), and cloves (if using) in a saucepan and bring to the boil.
- Reduce heat and simmer for 15–20 minutes until the grapes burst and release their juices.
- Strain the mixture through a fine sieve, pressing down on the solids to extract every drop of flavour. Discard the skins and seeds.
Cook the Sago:
- Return the strained grape juice to the saucepan and bring to a gentle simmer.
- Stir in the sugar (if using - add a little at a time to achieve your desired sweetness) until dissolved.
- Gradually add sago pearls, stirring continuously to prevent clumping.
- Simmer on low heat for 20–30 minutes, stirring occasionally, until the sago turns translucent.
Final Touches:
- Pour the pudding into serving bowls or a large dish.
- Allow it to cool to room temperature before refrigerating for at least 2 hours to set.
Serving Suggestions:
- Serve heated or chilled with a drizzle of fresh cream.
- Garnish with fresh berries or toasted almonds for added texture and contrast.
Notes:
*If Sago isn't available, tapioca pearls are an ideal substitute
**You may need to add additional sago or water to achieve the ideal consistency that isn't too runny depending of the juiciness of the grapes you use
Much like a well-aged wine, Rote Grütze carries the weight of time, tradition, and terroir. Its deep, ruby-red hue mirrors the colour of our finest vintage Shiraz, making it the perfect accompaniment to a late-harvest Riesling or a Muscat-style dessert wine. The flavours of sweet, sun-ripened grapes, warming spices, and creamy textures create a dessert that is both nostalgic and timeless.
Whether you enjoy it at the height of vintage season or as a comforting reminder of the valley’s abundance, our Rote Grütze is a dish that invites you to slow down, celebrate, and share in something truly special.
Have you tried making Rote Grütze at home?
Let us know your favourite way to enjoy this Barossan classic!