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 well. Tuck 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