5 things you didn't know about 'Allesverloren' .

Wednesday, 20 August, 2014
wine.co.za
Allesverloren is the oldest estate along the Swartland wine route and its history dates back to the 17th Century. It was passed into the hands of the Malan family in 1872 and the fifth generation Malan; Danie Malan is now the estate’s current winemaker and owner..

1) They have recently released their Red Muscadel 2013 and their Tres Vermelhos

2) They proudly produce some stellar Portuguese varieties. Their Trés Vermelhos is Portuguese for Three Reds. The Allesverloren Trés Vermelhos 2012 is the first blend in the Allesverloren range of cultivars originally from the Douro region in Portugal. An estate wine, it comprises Souzao, Tinta Barocca and Touriga Naçional. Cheers- Saúde!

3) They have a beautiful chapel and wedding facilities. Exchange vows on the oldest wine estate in the Swartland. Their beautiful bush chapel is set amongst blue gum trees and vineyards and is enhanced by mountain views, excellent cuisine, award-winning wines and a gorgeous reception venue.

4) They make their own grape seed oil from their grapes

5) They want you to eat wellTuck into some lekker Portuguese recipes created by chef Nic van Wyk.

Here's one to tickle your fancy this Winter:

Springbok trinchado with ‘roosterkoek’ and roasted garlic

Recipe by Nic van Wyk ~Serves4@~ Wine pairing: Allesverloren Tinta Barocca 2012 (can be chilled)

This is the first Portuguese dish I ate with my uncle, in a small bar in Pretoria. I don't think I’ve had a better version since: tender cubes of beef fillet in a spicy tomato, red wine and vinegar sauce, with chunks of bread to mop up the left over sauce. To give this dish South African flair, beef is replaced with springbok loin and to soak up all those juices, fresh ‘roosterkoek’. The roasted garlic adds a softness to the spicy sauce.

Ingredients:

For the roasted garlic
Wrap 16 large garlic cloves in foil and sprinkle with olive oil. Bake at 100ºC for 3 hours or until the garlic is soft. Keep warm in the foil and set aside.

For the sauce
1 large onion, diced
½ cup olive oil
1 cup red wine
2 red chillies, finely chopped
2 very ripe tomatoes peeled, deseeded and cubed
2 garlic gloves, grated
50 g brown sugar
1 cup beef/venison or brown chicken stock
Splash of Worcestershire sauce
½ cup red wine vinegar
A pinch of smoked paprika

For the venison
800g Springbok loin or any other loin or fillet of South African venison (200g per person)
Salt and pepper to season
Canola oil or sunflower oil for frying

For the ‘roosterkoek’
Makes about 20
1 kg bread flour
10 g instant yeast
15 g salt
15 g sugar
500 ml water

To serve
Spring onions, freshly chopped

Method:

For the sauce, sweat the onion with one tablespoon olive oil until soft. Add the red wine and cook until all the alcohol has evaporated. Add the chillies, tomato, garlic, brown sugar and red wine vinegar and simmer on low heat for 15 minutes. Add the stock, remaining olive oil, Worcestershire sauce and the paprika. Cook for 15 minutes. Season with salt and pepper and blend thoroughly with a hand mixer. This can be made in advance and the sauce is even better after a day or two. (refrigerate)

For the venison, cut into 3cm by 3cm cubes. Season with salt and pepper and fry in small batches in a hot pan until medium rare. Add the venison to the sauce. (If made the day before, re-heat before adding.)

For the ‘roosterkoek’ mix all the dry ingredients in a bowl of a mixer. With the paddle attachment on low speed, pour the in water gradually. When all the water is incorporated, increase the mixer speed to medium and continue to mix for 5 minutes. The dough should pull away from the sides of the bowl into a ball. On floured surface, with your hands, shape into roughly 8cm x 8cm squares. Place on a floured baking tray, cover loosely with floured tea towel and let rise till roughly double in size. Dust generously with flour and cook/braai on medium coals or a griddle pan, for approximately 4 minutes on each side.

Did you know Allesverloren is on Facebook, join the conversation and Like their page on Facebook: https://www.facebook.com/allesverlorenwines

 

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pathway to the chapel in the forest
pathway to the chapel in the forest

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