.: Wine and Dine Evening with Allesverloren at The Peninsula

There is quite a struggle at the moment for us to decide whether or not to go if someone invites us to a function or just to supper. We were invited last week to this lovely Allesverloren wine paired dinner at the Peninsula Hotel’s Sunset Restaurant (on the beachfront in Sea Point and mainly a timeshare property) that we have been meaning to visit for a while. We said “yes, on condition that we would not at any time be standing about 'socialising'” and our hosts, Leigh Taberer and Francois Joubert, said that was what they were going to do. So we met sitting down, masked and. after a welcome introductory drink there, went straight to our table. It was a very good experience, but what has happened since means it will probably be the last function we attend for a while. We are now in Stage 4 lockdown again because of the fast spread of the Delta variant of Covid

The welcome drink was enjoyed sitting down in the very comfortable foyer area. On offer was a glass of the Allesverloren sweet Red Muscadel, which John tried, or a cocktail of gin, red muscadel and tonic, which we enjoyed very much; it was dry and rather quaffable, almost as good as the Port and tonic at The Yeatman Hotel in Porto. Allesverloren wine estate, owned by the Malan family, is in Riebeek Kasteel in the Swartland and produces wines from port varietals as well as good port and muscadel

There is parking for guests and it is close to the entrance

The sunset restaurant is open to the public and is alongside the pool. These Wine and Dine evenings were regularly held events and were usually booked out. Very good value for a three course meal paired with wine at R375 per person. Sadly, this was the last one for a while because of lockdown

The winemaker at Allesverloren is Wilhelm de Vries, who has been there since the 2016 vintage. He spoke interestingly about his training at Stellenbosch, the farm, the grapes and the wines we tasted. He told us that as Port is not so popular in South Africa anymore. They use the port varietal grapes to make dry red wines, which are very successful. We personally would love to see Port go through a revival, it is so good to drink

We apologise for the poor focus - we don't like using flash in restaurants and the shutter speed was slow

The menu

The starter was a very spicy lamb and barley soup, perfect and warming for the chilly wet evening, but it was a bit challenging for those who are not fans of hot (chilli) food. It was topped with a pretty lattice of cheese pastry decorated with edible flowers. Lynne never eats them; she says they are too pretty to eat!

The soup was perfectly paired with the 2018 Allesverloren Tinta Barocca. A classic Tinta, the nose does remind one of vintage port, earthy and rich, spicy notes and good wood. Black and red fruit that is enticing. Silky soft on the palate; then lots of dark berry fruit, which comes in layers with chalky tannins and ends with savoury notes. Big enough to stand up well to spicy food. Tinta Barocca is their biggest seller, especially in their export markets

To calm the palate, we were served with a small glass of kiwi and mint sorbet, which worked a treat

The main course was thick slices of Fynbos smoked fillet of beef - you could taste the rooibos - with a biltong crust. Delicious, light as air, round blue cheese & potato croquettes, and baby beetroots, served on a bed of roast vegetables , accompanied by a rich red wine sauce

The dish was paired with Allesverloren’s 2017 Shiraz. Earthy with mushrooms, violets, green leaves and dark mulberries on the nose. Clean, grippy red berry flavours with good acidity, dark wood on the end, definitely a wine to pair with food

Dessert was very exciting, especially if you have had something like this before. A sphere of milk chocolate - it had the texture of good Lindt - topped with a sheet of pistachio dusted brittle. We had to stop everyone from smashing their spheres and pour over the hot chocolate sauce which collapses it and reveals the contents of thick whipped cream, spiced cherries and blueberries. Even for those who do not normally enjoy dessert, this is divine. Very rich and hard to finish, but one did wish for a doggie bag for the remains ...