Allesverloren’s Wine Highly Acknowledged At Recent Wine Awards

Allesverloren Wines was recently awarded several accolades at some of South Africa’s most prestigious wine awards.

Allesverloren is the oldest wine estate in the Swartland and situated on the slopes of Kasteelberg near Riebeek-Kasteel. Its location makes for full-bodied, hearty and elegant wines with excellent fruit concentration. 5th Generation owner and cellar master Danie Malan brings forth a wealth of Swartland winemaking heritage to the iconic range which includes several unusual Portuguese varietals. Alongside winemaker Wilhelm de Vries, who’s new world winemaking approach, has seen the estate being awarded several accolades over the last season.

Wine Master, Tim Atkin, awarded Allesverloren’s Fine Old Vintage the prestigious title of Best Value Fortified Wine of the Year, in his latest 2019 South Africa Report. The Fine Old Vintage has been an icon in South Africa’s fortified wine heritage over the last couple of decades. On the palate, this wine shows a creamy praline and candied orange peel with a beautiful balance between acidity and alcohol.


The Michaelangelo International Wine Awards saw Allesverloren’s 1704 Red Blend acknowledged with a coveted Double Gold award. The 1704 Red Blend is a soft and elegantly-structured wine with fresh flavours of red berries and cherries, backed by spicy cedar oak.

New to the Allesverloren portfolio is the limited release 2019 Single Vineyard Block 51 Red Muscadel. Only recently launched, it ranked as one of the country’s top fortified wines and awarded a Double Gold at the 2019 Veritas Awards. The sweetness of the Muscadel and a well-integrated balance of acidity resulted in a beautiful array of rich berries and spice.

These accolades continue to prove that the combination of Allesverloren’s unique position in the Swarland in conjunction with old and new winemaking practises keep on delivering results.



Heritage Series – Lunch at Allesverloren

It’s all about warm Swartland hospitality, good wine, food and people. Put all of these elements together and you get a festive lunch at Allesverloren

Gorgonzola Baked Cheesecake with Roasted Grapes and Thyme

This creamy savoury Gorgonzola Cheesecake topped with roasted grapes is a definite party favourite that can be served as an appetizer or as a savoury dessert. The grape topping gives a South African flair to traditional cheesecake, reminding of ‘moskonfyt’ (a grape must reduction). Serve. this cheesecake with our Allesverloren Fine Old Vintage for a dessert that is sure to impress.




200g Cream cracker or any salty crackers

100ml butter, melted


4 large eggs

2 tablespoons lemon juice

100g gorgonzola, crumbed

3 tubs (250g each) creamed cheese

125ml cake flour

2 tablespoons olive oil


Red grapes

2 tablespoon honey

Fresh thyme



Crust:  Place the crackers and butter into a food processor and mix until it looks like sand.

Spoon the crackers into a springform pan (24cm). Press neatly against the sides and bottom of the pan.  Let it rest in the fridge while you make the filling.

Filling: Mix all the filling ingredients until smooth. Pour the filling into the crust.

Bake for 1 hour or until set at 180°C.

Grapes:  Place the grapes onto a baking sheet, drizzle the honey & thyme over.  Bake for 15 minutes at 180°C. Garnish the cheesecake with the grapes.

Chocolate Fruit Cake

The Chocolate Fruit Cake is a rich, moist cake that will last longer than any other chocolate cake. This recipe makes 2 x 20cm cakes, each 5cm in height or one large cake.



• 1kg fruit cake mix

• 240g butter

• 1 tablespoon ground coffee

• 1 teaspoon mixed spice

• 400ml water

• 240g sugar

• 1 cup golden syrup

• 1 cup of Allesverloren Red Muscadel

• 4 tablespoons cacao

• 300g cake flour

• ½ teaspoon baking powder

• ½ teaspoon bicarb soda

• 4 eggs


Preheat the oven to 140C.

Line two cake tins with baking paper and cover with ‘spray and cook’.

Add the fruitcake mix, butter, coffee, mixed spice, water, sugar, golden syrup and red muscadel to a pot. Bring it to a boil and simmer for five minutes. Remove it from the heat and allow it to cool down to room temperature.

Beat the eggs with an electric beater, add the fruit cake mixture and the rest of the dry ingredients.

Beat together until combined.

Pour the mixture into the prepared cake tins and bake for 1½ hours. Test the cake with a toothpick, when the toothpick comes out clean it is done. (Increase the time of baking by an hour if you pour are baking one cake).

Leave it to cool down slightly, then pour two tablespoons of red muscadel over the cake and leave it to cool down completely. You can feed your cake one tablespoon of red muscadel per week.

Enjoy your cake with a glass of Allesverloren’s Red Muscadel.

Smoked Salmon, Baby Potato & Seasonal Greens
with Citrus, Dill & Poppy Seed Dressing.

A mouthwatering combination of salad ingredients dressed with a creamy, taste bud awakening citrus & dill vinaigrette. Simply sublime with chilled Allesverloren Chenin Blanc.


(Serves 4)

500 g baby potatoes
6 x large courgettes, washed
100 g mini asparagus spears or asparagus tips
150 g fine green beans
150 g smoked salmon ribbons
100 g watercress leaves
1 egg yolk
¼ of an onion, peeled and finely grated
2 T (30 ml) honey
2 t (10 ml) Dijon mustard
2 T (30 ml) white wine vinegar
juice of ½ a lemon
juice of ½ an orange
½ c (125 ml) grapeseed or canola oil
zest of 1 lemon
zest of 1 orange
2 T (30 ml) freshly chopped dill
1 T (15 ml) poppy seeds
Freshly ground salt and pepper to taste

Boil the potatoes until tender, drain and rinse with cold water. Allow to cool completely before halving them. Season with salt and pepper and set aside.

Place the courgettes shavings onto a wire rack lined with paper towel. Season with salt and place another paper towel on top. Allow to stand for 10 minutes to draw out excess moisture. Set aside.

Heat a griddle pan until smoking hot. Rub asparagus with a little olive oil and place onto the hot griddle pan.  Grill until bright green and lightly charred. Season with salt and pepper.
Place green beans into a medium shallow dish. Pour boiling water over them. Allow to stand for 5 minutes then rinse immediately with ice cold water. Set aside.

For the dressing: Place the egg, onion, honey, mustard, vinegar and juices into a food processor and blend for about a minute until it becomes creamy. While blender is still running, slowly pour the oil in a steady stream into the funnel of the food processor until well combined and viscous. Pour dressing into a bowl and stir in the zest, chopped dill and poppy seeds.  Season to taste.

Arrange all the prepared salad ingredients, including the watercress and smoked salmon ribbons, onto a platter. Just before serving, drizzle with the citrus dressing.

Crème Brûlée


(Serves 4)

6 large eggs
500 ml whipping cream
1 vanilla pod (or equivalent in vanilla extract – about 3 tsp)
Pinch of salt
¾ cup white sugar (plus a little more for the caramelising the tops)

Preheat the oven to 150°C. Boil a kettle of water. Get a high walled baking tray that can fit 6 ramekins, and line the bottom of it with a clean, folded up dishcloth. Lay out 6 ramekins on the cloth inside the tray.

Separate the eggs and add the yolks to a mixing bowl (you can keep the whites to make meringues later).

Add the cream to a small saucepan. Split the vanilla pod in half lengthwise and scrape out the seeds. Add the seeds, as well as the pod (or just use the extract) to the cream.

Heat up the cream on the stove until just below boiling point and remove from heat.

Add the sugar and salt to the eggs and mix well with a whisk, don’t over-beat it though. If you used a real vanilla pod, remove the husk (the empty shell of the pod) from the cream.

Roll up a damp dishcloth and lay it out in a circle on your workbench. Place the mixing bowl with the eggs on this “nest”. It will allow you to whisk with your one hand, while pouring cream with the other.  Without the cloth the mixing bowl will probably move all over the place.

Start adding small amounts of the hot cream into the egg mixture, while whisking with your other hand. Make sure the cream is completely mixed in before adding more. If you go too fast with this the eggs may cook and turn into scrambled eggs, so take your time and do this properly. Once you have added about half the cream, the eggs should be tempered, and you can go a bit faster (add more cream in one go).

Once all the cream is mixed in with the eggs, scoop off and discard most of the foam that will have formed on top with a slotted spoon. Divide the remaining mixture into the 6 ramekins. Pour the hot water into the baking dish, until it reaches about halfway up the side of the ramekins. Take care not to get any water inside the ramekins.

Carefully place the baking tray in the oven and bake for 50 minutes. Remove the tray from the oven and remove the ramekins from the tray. Allow to cool to room temperature, then chill the ramekins in the fridge for at least 4-6 hours, or even better, overnight.

When you are ready to serve, remove the ramekins from the fridge and sprinkle about half a teaspoon of white sugar on top of each. Shake the ramekin from side to side so the sugar spreads out evenly.

Using a blowtorch, gently caramelise the sugar until it goes dark brown. Make sure to spread the heat around so it caramelises evenly.

Allow to cool for 1 minute, then serve.

Steak with Horseradish & Potato Mash + Honeyed Carrots


(Serves 4)

2 kg potatoes
150-200gm butter
6-10 tsp prepared horseradish sauce

4 x 400gm thick-cut, matured rib-eye steaks
2-3 Tbsp canola / vegetable oil
1 Tbsp butter

Steak salt
2 Tbsp coriander seeds
2T whole black peppercorns
1 Tbsp yellow mustard seeds
1 Tbsp black mustard seeds
250 gm Maldon salt
2 Tbsp Garlic flakes
100 gm brown sugar
1 Tbsp coffee
2 Tbsp paprika
2 Tbsp dried Italian herb mix

250 gm baby carrots
4-5 Tbsp honey
80 gm butter

Make the mash

Cut the potatoes in halves, leaving the skin on, and boil in slightly salted water for +- 30 minutes until soft.  Drain off the water.

Cut the butter into cubes and add it to the potatoes.  Add the horseradish sauce and start mashing the potatoes with a potato masher.

Season with salt and freshly cracked black pepper and have a taste.  Add more horseradish and seasoning to suit your palate.

Make the steak salt

In a mortar & pestle (or cheat and use an electric coffee grinder like I do) grind up the coriander seeds, black pepper and mustard seeds and pop it in a mixing bowl.

Add the salt, garlic flakes, brown sugar, coffee, paprika and dried herbs, and mix it all through using a whisk. Store in an airtight container.

Make the carrots

Preheat the oven to 160°C.  Add the carrots to an oven-proof dish, just big enough to hold the carrots in a single layer.  Add the butter (cut into cubes) and drizzle the honey over.  Add a pinch of salt and cinnamon on top.

Pop in the oven and cook for about 40-50 minutes depending on the size of your carrots.  Check in on them and turn the carrots over every 20 minutes or so.

Remove from the oven when the carrots are soft.

Cook the steak

Rib-eye tends to fall apart when cooking, so ask your butcher to tie up the steaks with butcher’s twine.  I usually buy a whole block of rib-eye, then I measure and tie up each steak with a piece of twine down the middle before I cut the block into the individual steaks.

Pop a large, heavy bottomed pan on medium heat and let it come up to temperature.  Add the canola oil and give it 20 seconds to come up to temperature.  Gently lay down the steaks, avoiding splashing the oil out.

Cook for 90-120 seconds a side, then turn the steaks over.  After 4 turns, generously season the steaks with the steak salt prepared earlier.  If you add this seasoning too soon the spices will burn.

Add the butter and turn the steaks around in it as it melts so you cover all the surfaces.  Turn the steaks on their sides as well so you get caramelisation all over.

Turn the heat up to high and give the steaks one more go on each side before removing from the pan.

Let the steaks rest for a minute or two while you dish up the rest of the meal.

Note: The cooking times above is just a guideline and will vary based on the size of your steaks and the heat of your pan.  Use your own discretion and adapt as necessary. Remember you can always pop an underdone steak back into the pan for a few minutes, but you can’t fix an overdone one.

Springbok Carpaccio


(Serves 2)


100g Springbok loin
10g Parmesan cheese
1 baguette (or French loaf)
1 lemon
Olive oil
Flakey sea salt (like Maldon)
Freshly cracked black pepper


Always keep the meat as cold as possible. You want the meat as firm as possible, just before it starts to freeze, but not actually frozen.

Preheat the oven to 180°C and place your serving plates in the fridge to cool.

Slice the baguette into thin slices and lay them out on a baking tray.  Bake the slices in the oven until golden brown, about 10 minutes.  Remove from oven and allow to cool.

Roll out a sheet of clingwrap on a work surface. Slice the loin as thin as you can and lay the slices down on the clingwrap.  Leave a few centimetres between each slice, as they will expand when flattened.  Cover with another layer of clingwrap and squeeze out any air pockets that might form.

Using a rolling pin, gently flatten out the slices of meat by rolling back and forth over them.  Use a light touch here, too much pressure and you’ll break apart the meat.  Repeat this process until you have flattened all the meat.  You can store the sheets in the fridge until you are ready to serve.

To serve, remove the serving plate from the fridge and drizzle a little olive oil on the plate.  Lightly season the plate with salt and pepper.  Gently remove the slices of meat from the plastic and lay them down on the plate.  Arrange the toasted baguette slices next to the meat.

Season the top of the meat with more salt & pepper, drizzle with more olive oil, and squeeze a drop or two of lemon juice on each slice of meat.

Using a Microplane or fine grater, grate a fine layer of parmesan over the top, making sure to spread it evenly.

Serve immediately.

Sweet Inspiration for your Festive Table

Our Allesverloren Chenin Blanc is a wonderful complement to seafood, chicken or summer salads, but why not indulge your sweet tooth this festive season and serve it with a delicious honey & thyme yogurt panna cotta? This light and refreshing dessert paired with our Chenin Blanc is the perfect end to a festive feast!

Honey & Thyme Yoghurt Panna Cotta | Stone Fruit 2 ways | Rooibos Syrup

A light and refreshing dessert with an herbaceous undertone that marries beautifully with grilled nectarines, vanilla peach puree and fragrant rooibos syrup.  A heavenly pairing with Allesverloren Chenin Blanc.

Makes: 8

Panna Cotta
4 gelatine leaves (for a softer panna cotta, use 3)
250 ml cream
82.5 ml honey
a good handful of fresh sprigs of thyme
750 ml double cream yoghurt

Peach Puree
4 large ripe dessert peaches, peeled, pip removed and cut into chunks
60 ml water
60 ml sugar
1 vanilla pod, sliced open

Rooibos Syrup
125 ml sugar
250 ml very strong rooibos tea (use 2-3 bags)

Plate up
4-6 nectarines, cut into wedges, grilled in a hot griddle pan
fresh thyme leaves

Panna cotta
Soak the gelatine leaves in cold water until softened.
Meanwhile, heat the cream, honey and thyme until it starts to boil. Remove from the heat and allow the flavour of the thyme to infuse into the cream while cooling down for no more than 8-10 minutes. Strain through a sieve to remove the thyme.
Pour infused cream into a bowl. Squeeze excess liquid out of the gelatine and stir into the warm cream until well combined. Allow to cool until the cream mixture is room temperature.
In a separate bowl, whisk the yoghurt until smooth. Stir in the cooled cream mixture and mix until well combined.
Pour into 8 lightly greased ramekins, moulds or glass jars.
Chill until set (takes 2 – 4 hours).
TIP: To prepare moulds, lightly grease with a mild flavourless oil like grapeseed oil

Peach puree: Place the chunks of peach, water, sugar and vanilla into a small pot, heat gently until sugar dissolves, then cover and bring to a gentle simmer. Cook for about 20 – 25 minutes. You should have a reduced chunky puree. Fish out the vanilla pod. Allow to cool. Blend in a food processor until very smooth.

Rooibos syrup:
Place the tea and sugar into a small pot, heat gently until sugar dissolves then simmer uncovered until reduced to one third. Do not over reduce.

To serve:
Serve panna cotta drizzled with rooibos syrup. Garnish plate with dollops or a good spread of peach puree, a few grilled nectarines and light sprinkle of fresh thyme leaves.

To unmould panna cottas, gently run the tip of a thin knife around the sides to loosen (and allow air into the moulds). Dip into a bowl of warm water for no more than 3 seconds and place onto plates that have been wiped with damp paper towel – this allows you to reposition the panna cotta if need be.

Launching our FIRST EVER white wine

The 2017 Chenin Blanc is a full-bodied wine with a creamy mouth feel. It delivers a rich and layered palate with an abundance of stone and citrus fruit. This wine demonstrates present owner and fifth generation winemaker Danie Malan’s commitment to the pioneering Malan-winemaking tradition started in 1872.


BOUQUET : Subtle nuances of lead pencil and oak notes, give an indication of the premium barrel selection.

TASTE : On the palate this medium bodied wine shows nice ripe stone fruit, great balanced acidity and just a hint of oak. It has a very elegant finish.