Posts in category: Latest News

Enjoy Spring at Allesverloren!

Sun’s out and so is the wine of the season – rosé! In fact, rosé is having a bit of a moment and not just because of the weather. We’ve got the Rugby World Cup to thank too!

The most desirable rosé wines are often compared to those from France’s region of Provence – pale pink, light-bodied and bearing flavours and aromas of summer berries. These define the Allesverloren Tinta Rosé exactly. (Buy it now, buy it here)

So, while this latest edition of our newsletter isn’t exclusively about rosé, it does reflect our joy at the return of warmer days.

Rosé, my love!

Rosé-lovers are spoilt for choice these days. There are now more rosés than ever before, and the days of them exclusively being sweet are long gone. Our Tinta Rosé is made with Tinta Barocca, a Portuguese grape we’ve farmed for many years.

The juice from these red grapes is clear, but after less than two hours of processing in the winery, the skins start to transfer their colour. That is what makes Allesverloren rosé lighter than most. Only free-run juice of the grapes is used.

We’re running a special on our Tinta Rosé for the season. It’s available from our site at R95/bottle. If you buy a case of six, you only pay for five! Be sure to use this coupon code when you order your case of six: 5JCJYEX8

Get out, get to Allesverloren

Now’s the time to be out and about. If you’re exploring the Swartland, add Allesverloren to your list. From our elevated tasting room veranda there are views across the vineyards and fields of the valley.

The Allesverloren tasting room is open Monday to Friday from 09:00 to 17:00, and on Saturdays and Sundays, from 10:00 to 15:00.

Tastings of five wines may be done at a fee of R45pp while the full range may be tasted for R80pp. Groups of more than 10 people should book in advance by sending an email to info@allesverloren.co.za.

Our picnic season is officially open

From October to March, we open our tree-lined lawns for weekend picnics. Platters are prepared locally and must be booked in advance.

They contain a delicious selection of the typical fare – various quality cold cuts, cheese and preserves. A complimentary wine tasting is included in the price too.

The picnics may be enjoyed on Fridays, Saturdays and Sundays, from October to March next year.

The platters with a choice of savoury, cheese, meat, vegetarian or charcuterie are priced at R300 for two people sharing. Make your reservation at least 48 hours in advance on 022 461 2589 or winesales@allesverloren.co.za.

Swartland at the Seaside party

Curious to taste how Allesverloren racks up against other wines from the Swartland? Then come along to Saldanha Bay for the Swartland at the Seaside party on 4 November.

A total of 28 wineries will show their wines. Also on offer will be live music as well as street and seaside food. Formal tastings will take place at 11:00 and 13:00 with the aim of highlighting the impact of the region’s diverse soil types on its wines. If you’re keen to join them, make sure you book a seat.

The event takes place at 35 Main Road. Tickets are available at R895pp from Quicket.

A great springtime dish to serve with our rosé

Allesverloren Tinta Rosé doesn’t need food to be enjoyed, but if you’re looking for a dish that works brilliantly with the wine, try this. Carey Erasmus, an experienced food stylist and culinary consultant with a major following, created this Beetroot Falafel recipe, available here.

Stay in touch with Allesverloren

Remember, Allesverloren wines ordered online can be delivered to your door. For more information, call 022 461 2589.

Stay up to date with events at Allesverloren by following @allesverlorenwine on Facebook and Instagram.

Our best regards,

From everyone at Allesverloren

Allesverloren: our name is the guarantee

Few things in life are as lasting as one’s name. Fashions come and go, but a name sticks through thick and thin. And if, like Allesverloren, the date of establishment is 1704, that’s quite a record.

It’s the reason our name and wines have really stood the test of time, recognised for enduring quality. It’s the reason we’d like you to take our suggestion this winter to try the Allesverloren Chenin Blanc. We know winter is the season for red wine and port, which is why a white wine like Chenin Blanc really makes a refreshing and pleasant surprise.

In this edition of the newsletter, we include a recipe that will open eyes to this revelation. Plus there’s a little discount thrown in too. So, read on!

Taste Allesverloren at these events

First off, if you can’t make it to the winery in Riebeek Kasteel, then we invite you to taste our wines at one of the following upcoming events:

–        23 June, Durban: a five-course food and wine extravaganza

Allesverloren wines will be served at a dinner paired with vintage wines from Allesverloren. It takes place on the 4^thfloor of 5 Durban Club Place. Reservations are R1 200pp or R1 750 for two, and include a complimentary magnum of 2010 vintage Allesverloren Port to take home. To book, phone 069 171 7103.

–        1 July, Stellenbosch: taste your way through SA’s top ports

A mini festival of port will be hosted in Stellenbosch, at Muratie Wine Estate’s Flavours of Winter festival. Tickets for the event, from 10:00 to 17:00, are R195pp and include the tastings and live music. Food will be available from the Muratie Farm Kitchen.  To book, visit www.muratie.co.za/muratie-event/flavours-of-winter/

New to the team

We’re very excited to welcome two new Allesverloren team members – Bradley Sickle in a senior management role and Ntando Lurwengu as Allesverloren ambassador.

A qualified chartered accountant, Bradley is involved in the overall management of Allesverloren Estate wines. He oversees amongst others strategic planning, budgeting and forecasting, sales and marketing, and bottling and vineyard plans.

Bradley has over two decades of post qualification experience in senior finance roles in sectors such as FMCG, manufacturing, packaging, retail and agriculture.

Ntando Lurwengu is a BCom graduate and entrepreneur from Durban. To most South Africans however, he’ll be well-known as Mr South Africa 2021!

Ntando will be spreading the Allesverloren love far and wide, and we look forward to a long and dynamic relationship.

A brilliant recipe for Allesverloren Chenin Blanc

Now, as promised, here’s the recipe for pan-fried fish with brown butter. The dish’s flavours are a perfect match to the wine, which has an aroma of subtle graphite, yellow apple and lime. Winemaker Wilhelm de Vries describes the palate as showing ripe stone fruit with great balance of acidity. The finish is delightfully elegant.

PAN FRIED FISH WITH BROWN BUTTER: 

Serves 4 and pairs with the Allesverloren Chenin Blanc

• 4 200g-300g white fish portions or filletslike West Coast Shad, hake, or kingklip
• Salt and ground pepper
• 1/4 cup butter
• Juice of 1/2 fresh lemon
• 2 cloves garlic, halved

VEGETABLE SIDE DISH

• 8 baby fennels, halved
• 200g sugar snap peas
• 1 Tbsp butter
• 1 Tbsp olive oil
• Juice of 1/2 lemon
• Salt and ground pepper
• 500g cooked baby potatoes

METHOD

Pat the fish dry with paper towel. Season each portion well with salt and pepper. Heat 3 Tbsp butter in a non-stick pan, until it starts to bubble and add the fish portions and garlic. Cook for 4 minutes a side or until the portions pull away from the pan easily when lifted. Add the last Tbsp of butter towards the end and a squeeze of lemon juice. Using a tablespoon, collect spoonfuls of butter from the pan and pour it back over the fish repeatedly.

Fish overcooks easily. The moment it has lost its translucency and feels firm to the touch, remove it from the heat and serve.

To make the veggies, blanche the fennel and sugar snap peas in warm salted water for about five minutes, drain and refresh in ice water. Toss through a hot pan, add the butter and olive oil, and season well with salt and pepper and lemon juice. Serve immediately with the fish, cooked baby potatoes and pan juices.

Discount wine!

Of course, this month is a double header – Drink Chenin Day and Father’s Day are both celebrated now, which is why we’re in a really good mood and offering a special discount.

As you know, Allesverloren was built by families. The current Malan owners have been here since 1872 with the most recent iteration of fathers – from pioneer Fanie Malan, celebrated in the Fanie Malan Reserve Fine Old Vintage 2014, to current patriarch Danie and his viticulturist son, Fanie.

So, subscribers to this newsletter are in for a treat because you, dear friend, are entitled to a 20% discount on a six-bottle case of Allesverloren Chenin Blanc this month. (You might want to tell you friends!)

For you to access the discount, you must buy the wine online or at the tasting room. Use the promotion code: DrinkChenin 2023.

Enjoy!

Stay in touch with Allesverloren

Remember, Allesverloren wines ordered online can be delivered to your door. For more information, call 022 461 2589.

Stay up to date with events at Allesverloren by following @allesverloren on Facebook and Instagram.

Our best regards,

From everyone at Allesverloren

What type of wine is Allesverloren?

Frankly, we’re surprised that one of the most-asked questions on Google is What type of wine is Allesverloren?

Allesverloren is not a single type of wine, of course. Allesverloren is a pioneering South African wine estate near Riebeek Kasteel in the Swartland. Under the Malan Family for over 150 years, its range includes a variety of award-winning red and white wines, including fortifieds.

Hopefully, anyone wondering what type of wine is Allesverloren will forever be directed here. Now, for those familiar with our enterprise, we’re glad you’re with us! Here follows the latest news.

The 2023 harvest at Allesverloren

“It was a good year for wine, but perhaps maybe not a great year for farming,” says Fanie Malan, six-generation Malan at Allesverloren, after wrapping up harvest on March 17.

“It was a trying season, but one with great promise. While we saw almost no vineyard diseases and barely any pests, the heat and drought did put some strain on the plants.”

“Conditions led to lower yields from the vineyards, but this reduced pressure on the cellar. This meant we had some freedom to experiment with different winemaking processes.”

The extra flexibility also gave the winemaking team time to spend with visitors. Towards the end of February, Allesverloren gave bloggers, members of the Black Cellar Club (BLACC) and students of the Cape Wine Academy the chance to experience harvest.

This included picking Cabernet Sauvignon grapes, taking a cellar tour, a traditional harvest lunch and a vertical tasting of Allesverloren Cabernet Sauvignon. Nobody here came away wondering what type of wine is Allesverloren?

Fanie reckons that the team is excited about the quality of the 2023 harvest.

If you know of anyone keen to track the progress of this year’s wines, get them to sign up to this newsletter.

Allesverloren’s latest wine awards

Awards aren’t everything, but an independent thumbs-up is always welcome. For Allesverloren wines, this most recently came from the panel at the Gilbert & Gaillard International Challenge.

Our top performers were, the Allesverloren

• Chenin Blanc 2022                                     GOLD MEDAL
• Tinta Barocca 2018                                     GOLD MEDAL
• Cabernet Sauvignon 2019                        GOLD MEDAL
• Shiraz 2019                                                   DOUBLE GOLD (90 points)
• Fine Old Vintage 2018                               GOLD MEDAL
• Fanie Malan Vintage Reserve 2014         DOUBLE GOLD (92 points)

All these champions and more are available for sale from the online shop and estate. (Now you know, the only answer to the question what type of wine is Allesverloren? It’s award-winning wine!)

A dish that shines with Allesverloren Shiraz

Allesverloren Shiraz is a delicious wine, made with a variety that loves the Swartland. Our expressions are typically reminiscent of violets and forest fruits. The flavours recall a variety of spices and more of that fruitiness, occasionally with liquorice or salinity.

Fish might seem to be a bold choice to pair with a rich Shiraz, but it works because of the flavours accompanying the fish. The hoisin and plum sauce echo the fruit in the wine while the acidity of the rice wine vinegar and the heat of the chili kick it up a notch. The oyster sauce brings its own salty, briny richness as does the chicken stock and soy. Despite all these elements, the delicacy and subtlety of the fish keeps everything in check and allows the wine to express its rich, bright fruitiness.

HOISIN AND PLUM WHOLE BAKED FISH – serves 6

INGREDIENTS FOR THE FISH:

• olive oil
• 15g butter
• 5 garlic cloves, crushed
• 5cm ginger, peeled and finely chopped
• 15ml (1tbsp) rice vinegar
• 15ml (1 tbsp) oyster sauce
• 5ml (1 tsp) Chinese chili paste
• 125ml (1/2 cup) hoisin sauce
• 30ml (2 tbsp) plum sauce
• 60ml (1/4 cup) chicken stock
• 5ml (1 tsp) soy sauce
• 1 x 1.4kg whole firm white fish
• Salt, to taste

 FOR THE STIR FRY:

• 30ml (2 tbsp) olive oil
• 2 carrots, julienned
• 2 baby marrows, julienned
• 1 baby red cabbage, sliced thinly
• 30ml (2 tbsp) soy sauce
• 10ml (2 tsp) honey

METHOD:

Preheat the oven to 180°C. Heat oil and butter, in a sauce pan over medium heat. Fry the garlic and ginger for 3-4 minutes. Add the rice vinegar and cook until reduced by a third. Add the oyster sauce, chili paste, hoisin, plum sauce, chicken stock and soy sauce and cook until a syrupy consistency. Place the fish in a baking tray and drizzle both sides with olive oil. Season with salt. Bake in the oven for 12 minutes. Pour the glaze over and bake for a further 12-15 minutes or until glaze is slightly caramelized. Heat the olive oil in a medium pan over high heat. Add the vegetables and pan fry for 5 minutes until wilted and cooked through. Add the soy sauce and honey and stir through. Top the fish with the vegetables before serving.

Never get stuck without Allesverloren

Remember, Allesverloren wines are available online via www.allesverloren.co.za, and can be delivered to your door. For more information, call 022 461 2589.

Stay up to date with events at Allesverloren by following @allesverlorenwines on Facebook and @allesverlorenwine on Instagram.

Our best regards,

From everyone at Allesverloren, and especially to anyone who has ever asked what type of wine is Allesverloren?

Make it count!

The festive season comes but once a year, so don’t waste the opportunity. Yes, you should show your appreciation and love throughout the year, but no other time has the universe looking at you to make it happen right now.

Which is why we’ve got great news for you. Before your very eyes are the answers you’ve been looking for. Contained within the next brief lines are amongst others, meaningful gift ideas (at special prices too); a recipe that will make you the hero of any occasion; and, an opportunity to get out and see the sights.

Take action, fellow traveller! And whatever you do, be safe.

Thanks for your support.

The gift to get this festive season

Don’t worry. It’s not weird to give gifts you wouldn’t mind getting. So, let’s just deal with this now. For every bottle of special wine you buy for someone else, get one for yourself. Easy peasy!

We’d particularly like to draw your attention to Allesverloren’s three primo amigos – the Fanie Malan Reserve 2014 (R499), Fine Old Vintage 2017 (R157), and the Red Muscadel 2021 (R187).

They’re all extraordinary and all available online.

Plus, there’s a special offer in it for you. Buy the Fine Old Vintage 2017 and Red Muscadel 2021 as a set and only pay R299. Bargain!

But wait. There’s more. Buy any 12 Allesverloren wines – either at the tasting room, from the online shop, or by placing your order via email to danielle@allesverloren.co.za – and receive a complimentary Port 1999 magnum. Best hurry though. This special is valid only for the month of December 2022.

How to get that far-away feeling: cook with coconut!

Can’t get to a tropical island for the holidays? No worries: drown your sorrows in this delicious coconut panna cotta with coconut biscuits and serve with Allesverloren Red Muscadel.

COCONUT PANNA COTTA WITH COCONUT BISCUITS – SERVES 4

This dish pairs superbly with Allesverloren Muscadel – a bright, glucosal overload of maraschino cherry delight! But it is not just sweet; the fact that it’s been fortified with grape spirit adds a delicate, fiery note to its heart. Then there are sprightly notes of mint and humbug sweets that add complexity. Satin viscosity makes it o-so-moreish.

INGREDIENTS FOR THE PANNA COTTA

• 45ml water
• 30ml gelatine powder
• 2 x tins 40ml coconut cream
• 1 x vanilla bean, seeds scraped out OR
• 5ml vanilla paste

FOR THE MUSCADEL SYRUP

• 500ml Allesverloren Red Muscadel
• Juice of 1 lemon

FOR THE COCONUT BISCUITS

• 75g flour
• 1ml baking powder
• Pinch of salt
• 25g desiccated coconut, plus extra for dipping
• 55g butter
• 35g castor sugar
• 2.5ml vanilla extract
• 5ml milk

METHOD

For the panna cotta, place water in a small bowl, sprinkle over the gelatine and stir to combine. Set aside for 5 mins or until the gelatine has absorbed the water.

Place the coconut cream and vanilla bean and seeds in a saucepan over low heat and simmer for 3 mins. Melt the gelatine for 30 secs on the microwave’s defrost setting. Then, slowly add the gelatine mix while stirring. Simmer for 2 mins, and don’t allow it to boil. Strain and pour into 6 x 140ml glass containers.

Refrigerate for 2 hours or until set.

For the biscuits, pre-heat the oven to 180°C and line two baking trays with baking paper. Sift together the flour, baking powder and salt into a large mixing bowl. Stir in the coconut and set aside.

Using a stand mixer, whisk together the butter, sugar, and vanilla until pale and creamy. Reduce the speed to low and add the flour mixture in three batches. Add the milk and mix for another few seconds until you have a soft dough. Roll the dough into equally sized balls (about the size of a R5 coin) then flatten and dust with remaining coconut. Place on prepared trays and bake for 16–18 mins until golden brown. Cool on a rack.

For the sauce, combine all ingredients in a small saucepan and reduce until thick and syrupy. Remove from the heat and let cool. Drizzle over each panna cotta and serve with the biscuits.

Get uber-chilled with a summer picnic at Allesverloren 

Get thee to our picnic pods forthwith! Indeed, the Swartland is all about no-frills relaxation …and good wine. (Always good wine), so we’ve created some hay-bale chill-spots in the dappled light on our lawns to do just that.

Here, you can sit back and take in the views while enjoying picnic platters and Allesverloren wine. It’s ideal for families and solo day-trippers too.

The picnics are available on Fridays, Saturdays and Sundays during this December and January. Platters are priced at R250 for 2 people, and R450 for up to 6 people sharing and includes a complimentary wine tasting per person.

Every platter picnic basket contains a delicious offering of the typical fare – a selection of cold meats, cheese and preserves.

Book with the tasting room at least 24 hours in advance, call 022 461 2589 or email winesales@allesverloren.co.za.

It’s a wrap!

Remember, Allesverloren wines are available online via www.allesverloren.co.za, and can be delivered to your door. For more information, call 022 461 2589.

Stay up to date with events at Allesverloren by following @allesverlorenwines on Facebook and @allesverlorenwine on Instagram.

Our best regards,

From everyone at Allesverloren.

What a wonderful world!

Indeed, there can be few more happiness-inducing songs than that song as performed by the late, great Louis Armstrong.

“I see trees of green, red roses too…” It’s almost as if he wrote those lyrics for the season, and for the beautiful Riebeek Valley.

You might want to line it up on your playlist as the soundtrack while you peruse this latest newsletter. Don’t miss the delicious recipe at the end, but also the news of our latest award and special offer too!

Thanks for your support. 

A tremendous feat 

Awards aren’t everything, but they do re-affirm what we’ve always believed about our wines and location of our vineyards. The latest accolade hails from the Michelangelo International Wine and Spirit Awards (MIWASA), where the Allesverloren Tinta Barocca 2018 received Double Gold.

This award represents a score of 93 out of a possible 100 points. It’s a truly remarkable feat considering the winners outshine almost 86% of all entries received in Africa’s largest and arguably most prestigious wine and spirits competition.  

Go for gold

It’s true that awards help to sell wine, which is why we’re spreading the love. Subscribers to this newsletter receive a 10% discount on the Allesverloren Tinta Barocca 2018 when ordering by email to danielle@allesverloren.co.za. The special offer is valid until 30 November 2022.

So, if you’re not a subscriber, you’ll want to be.

MIWASA’s expert judges agree: our Tinta Barocca is a delicious wine. On the nose, there are red berry fruits, with a hint of chocolate, vanilla and oak spice. These echo on an elegant, well-structured palate and linger in a satisfying finish.

Once you’ve ordered it, try it with grilled or roasted red meat. 

Get springy with it

 The weather’s warming up and soon, you’ll be scratching around your wines for something a little more suitable. We’d like to recommend the Allesverloren Tinta Rosé 2022, a sublime blend with Tinta Barocca as the dominant variety, and the Allesverloren Chenin Blanc 2022, which will knock your socks off.

Both are refreshing and delicious wines that are best served slightly chilled.

Order them now at www.allesverloren.co.za/shop/.

Recipe: A Chenin Blanc match made in heaven

Allesverloren Chenin Blanc is a great food wine, and a real winner when used both as an ingredient and in a glass with roast chicken stuffed with feta and caramelised peaches.

The wine shows notes of tropical fruit, nectarine and touch of guava, all livened up with fresh acidity. A tasty nuance of lees gives it appealing breadth and length. The reason it works in this recipe is its connection with the peach and nectarine, and acidity of the salad dressing. The wheat brings it all together and rounds off the flavours beautifully. 

Roast chicken with feta and caramelised peaches (Serves 4)

Ingredients

For the chicken thighs

• 30ml butter
• 2 cloves garlic, crushed
• 1 fresh peach, diced
• 30ml olive oil
• 100g feta cheese, crumbled
• Salt and black pepper
• 2 springs fresh thyme, chopped
• 250ml Allesverloren Chenin Blanc
• Juice and zest of 1 lemon
• 8 chicken thighs (skin on)

For the wheat salad

• 125ml wheat, cooked to packet instructions
• Zest of 2 lemons
• 2 spring onions, finely chopped
• 60ml parsley, chopped
• Juice of 1 lemon
• Salt and black pepper

Method

Preheat the oven to 200°C. While that’s underway, heat a pan over medium-high heat and caramelise the peach in the butter.

For the chicken, combine the caramelised peach, feta, thyme, zest, juice, garlic, and oil in a bowl. Season to taste. Stuff peach mixture generously underneath the chicken thigh skin. Place onto roasting rack, and drizzle olive oil gently onto the skin. Season once more with salt and pepper. Add the Chenin Blanc to the roasting tray and roast for 45 minutes, until the skin is crispy or when chicken juices run clear.

For the wheat salad, combine all the ingredients.

Serve the chicken with wheat salad.

Wrapping up

Allesverloren wines are available online via www.allesverloren.co.za, and can be delivered to your door. For more information, call 022 461 2589.

Stay up to date with events at Allesverloren by following @allesverlorenwines on Facebook and @allesverlorenwine Instagram.

Our best regards,

From everyone at Allesverloren.

Greetings from the Riebeek Valley!

It’s a big year for Allesverloren and we’re looking forward to sharing this and more news as the year unfolds.

Photo Credit: Charles Russel Photography

Hot off the press

This year marks a truly rare and historic milestone – the 150^th anniversary of the Malan Family at Allesverloren. Indeed, very few wine farms in South African can lay claim to this kind of heritage.

This year also marks the end of Allesverloren’s 53-year distribution contract with Stellenbosch Farmer’s Winery (SFW), now Distell. This relationship was certainly mutually beneficial, helping to spread the message of Allesverloren excellence around the world, and certainly ended on a good note.

Distribution of our wines is now being undertaken by another renowned enterprise, Vinimark. The company was founded by Tim Rands in 1985 and has become the largest independent wine specialist company in South Africa. It markets, distributes and sells more than 50 of the country’s best-known wine brands – now including Allesverloren.

We certainly look forward to building the legacy of Allesverloren with them.

Photo Credit: Charles Russel Photography

A great deal

This is the season for reds, which is why we’ve lined up a special offer on two of our great wines – Allesverloren’s flagship Três Vermelhos and our Red Muscadel. Get two bottles at R330 in total (value R450), delivery included.

The term Três Vermelhos is Portuguese, meaning “three reds”. The wine is so named because it is a blend of three cultivars – Souzão, Tinta Barocca and Touriga Naçional. The current vintage is a deep red wine with aromas of red berry fruit, dark chocolate and a hint of spice. The palate is smooth and elegant with a good concentration of sweet red fruit.

Our winemaker, Wilhelm de Vries, says the Três Vermelhos is excellent when simply enjoyed on its own, but really shines when paired with slightly spicy Thai and Indian dishes.

The Allesverloren Red Muscadel is made from one of South Africa’s true heritage varieties. The colour of rich pomegranate juice, this wine has an aroma that recalls freshly picked grapes with hints of cinnamon and spice. On the palate, there’s well-integrated balance and a wonderful array of berries and spice.

It’s certainly more-ish by itself, but is a winner when served with baked quinces, almond biscotti and mascarpone cheese.

Get the special when you order by email to danielle@allesverloren.co.za. Valid until 30 September 2022.

Get cookin’, good lookin’!

Allesverloren’s pioneering association with Portuguese cultivars in South Africa is the inspiration for this traditional Portuguese soup. Called Sopa de Pedra, or Stone Soup, it gets its name from an age-old story.

As told in Portugal, a monk travels to a village asking for donations for the poor. No-one helps as they themselves have little. He then settles down in a corner of the village square, lights a fire to boil some water. Into his pot, he places a stone.

A villager passes by, asking what’s cooking. “Stone soup,” the monk says. “It’s good but needs a little something to be excellent; a potato.” The villager has one spare and gives it to the monk. Soon, another villager arrives with similar question. This time, the monk responds that a handful of carrots are that missing ingredient. Once again, the villager obliges.

Soon enough, the pot is full of delicious soup. The monk removes the stone and is able to leave having accomplished his mission.

We recommend pairing this Sopa de Pedra with Allesverloren Três Vermelhos.

Sopa de Pedra (Serves 6)

Ingredients:

• 1/4 cup (60ml) olive oil, plus more for drizzling
• 300g chorizo, sliced
• 2 large baking potatoes, peeled and cut into cubes
• 4-6 celery sticks, chopped
• 3-4 carrots, chopped
• 1 large onion, chopped
• 1 chili, chopped
• 2 bay leaves
• Salt and pepper
• 1 can (400g) chickpeas, drained
• 1 tsp (5ml) sweet smoked paprika
• 2-3 garlic cloves, chopped
• 1 can (400g) chopped tomatoes
• 6 cups (1.5L) chicken stock
• Chopped flat-leaf parsley, for garnish

Method:

• Heat olive oil in a heavy based pot, over medium-high heat.
• Add chorizo, potatoes, celery, carrots, onion, chilli, garlic and bay leaves and season with salt and pepper.
• Stir frequently, until the vegetables have softened slightly, 8-10 minutes.
• Add chickpeas, paprika, garlic and canned tomatoes. Stir for a couple minutes before adding stock and bring to the boil for 5 minutes.
• Reduce the heat and simmer until potatoes are tender, about 20 – 30 minutes.
• Serve in bowls scattered with chopped parsley, seasoning and a drizzle of olive oil.

The final note

We’d love to see you in Riebeek Kasteel soon. Remember, our tasting room is open Monday to Friday, 9am to 5pm and Saturday and Sunday from 9am to 3pm.

Allesverloren wines are also available online via www.allesverloren.co.za, and can be delivered to your door. For more information, call 022 461 2589.

Stay up to date with events at Allesverloren by following @allesverloren on Facebook and Instagram.