Barely There Wine

Wondering what to drink this summer? You want to be hydrated, enjoy the quench and have the freedom to sip on many glasses, without being knocked out tipsy? Van Loveren has the answer you’re looking for, with the release of Almost Zero, the drink with next to no alcohol and low in kilojoules. It is crafted from Sauvignon Blanc wine, minus the alcohol.

Almost Zero is crisp and tasty, with less than 0.5% alcohol – the same as the alcohol-free beers on the market. Better yet, it has 75% less kilojoules than a normal glass of wine. Now, you can enjoy a glass of vino, literally to your heart’s content, without the worry. Almost Zero is the healthier summer option.

On the palate, Almost Zero’s bracing kiss reveals flavours of apple, litchi and a little citrus, and will be a highlight enjoyed by itself on a hot day or alongside any summer fare like seafood and salads. Almost Zero is always at its best when served chilled.

The new, refreshing lower-kilojoule drink joins an extensive portfolio shaped over decades by Van Loveren Family Vineyards, South Africa’s leading family-owned wine farm. Situated on the banks of the Kogmanskloof River in the Robertson Valley, Van Loveren is known for a range of excellent and innovative wines and its welcoming, family-friendly wine farm experience.

The wine sells for R65 and is available in retail stores countrywide.

Here are some ideas on what how to enjoy your bottle of Almost Zero.

  • A picnic with the family. There’s no hiding from the sun this summer – with Almost Zero, you’re safeguarded from a hangover! Head out with the family to your favourite park or beach, with a cooler box in one hand a picnic basket in the other. Wondering what to pair with your glass of barely there vino? Here are some recipes to try, which are each light enough to complement the Almost Zero perfectly.

For Starters: A Meze Selection

Nothing beats a spread of delectable bits for you to sample and munch on. Opt for cheeses, a variety of ham (we love Parma ham), olives and some veggies in between (roasted aubergines or cooked beetroot wedges will do), served with crackers.

For Lunch: A Pasta Salad

Cook pasta, then drain and rinse with water. Once it has cooled down, put it in a bowl and drizzle with olive oil. Now the fun starts: add in bits and bobs you have around the house. Salami, cheese cubes and mini tomatoes are a great start. To liven the dish, add in some fresh basil. Season it before packing it in to a container, ready to take with you.

For Dessert: Fresh Fruit Selection

Complement the fruity flavours of the Almost Zero with a selection of fruits, including apples, oranges, berries and litchis. Anything in season will do. To take this up another notch, serve it with a basic summer custard. Here’s how to prepare yours:

Florentine Custard – or Crema Pasticcera

This beautifully versatile recipe is supplied by Chef Lapo from Lapo’s Kitchen.

500ml Milk

4 Tbs Sugar

20g Flour

2 Eggs

200g Cream

Optional: Shredded almonds or nuts

Heat the milk. In a saucepan, mix in the sugar. Once incorporated, add in the flour and mix thoroughly. Now, add in the eggs and whisk it until everything is even and smooth. Now, add in the warm milk, just before it reaches its boiling point. Whisk everything together.

Put the saucepan on the stove over a very low heat stirring consistently with a wooden spoon. As soon as it thickens, remove it from the heat, ensuring that it does not boil. Strain and cool until it is thoroughly cooled down.

Whip the cream until stiff peaks form and fold it into the custard.

Serve the custard with fresh fruit and nuts.

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