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Eisberg Cabernet Sauvignon Alcohol Free Red Wine 75 cl (Case of 6)
|Price:||£21.00 (£3.50 / 75 cl) & FREE Delivery in the UK. Delivery Details|
|You Save:||£0.99 (5%)|
- 75cl (Case of 6)
- Cabernet Sauvignon
- Non Alcoholic
- Alcohol Free
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A rich non-alcoholic red wine with a deep ruby colour and aromas of cherries and plums.
From the manufacturer
A rich, alcohol-free red wine with deep ruby colour and aromas of cherries and plums. And with only 26 calories in a 125ml glass, what’s not to love?
Cabernet Sauvignon Crush
- 125ml Eisberg Alcohol-Free Cabernet Sauvignon
- 75ml cherry juice
- 50ml raspberry shrub
- 20ml mint gomme
- 10ml lime juice
- Cubed ice
For the mint gomme:
- 500ml water
- 500g caster sugar
- 12 sprigs of mint
For the raspberry shrub:
- 2 punnets of raspberries
- 200g caster sugar
- Zest of 3 lemons
- 250ml red wine vinegar
First make the raspberry shrub: Wash the raspberries before combining with the sugar, lemon zest and red wine vinegar in a lidded jar. Allow to sit for at least 2 days before pouring through a strainer into an airtight jar. Keep refrigerated until used.
Next make the mint gomme: Add the water and caster sugar to a large saucepan and bring to boil - stirring constantly. When it reaches boiling point remove from the heat, add 12 sprigs of mint and allow to cool. Keep refrigerated until needed.
Add the Eisberg Alcohol-Free Cabernet Sauvignon, cherry juice, raspberry shrub, mint gomme and lime juice to a mixing glass.
Shake the ingredients in the mixing glass then strain into a chalice glass with cubed ice.
Slow Cooked Beef in Red Wine
- 2tbs plain flour
- salt and black pepper
- 1kg casserole steak, diced
- 1tbs light olive or vegetable oil
- 2 large carrots, peeled and sliced
- 2 cloves garlic, sliced
- 500ml Eisberg Cabernet Sauvignon
- 1 beef stock cube plus 300ml boiling water
- 1tsp dried thyme
- 2-3 bay leaves
- 1tbs tomato puree
- 10 shallots, peeled and left whole
- 200g baby button mushrooms
- 100g smoked streaky bacon, chopped, or lardons
- Preparation time: 20 minutes
Place the flour in a bowl and season with a pinch of salt and a good grind of black pepper, then add the beef and toss well to coat all the pieces of meat.
Heat a drizzle of oil in a large frying pan and add about a third of the beef. Cook quickly just to seal on all sides, then tip into a slow cooker. Repeat this process with the remaining meat.
Add the carrots and garlic to the frying pan and fry for one minute then add to the slow cooker.
Pour over the Eisberg wine and stir then add the stock, thyme, bay leaves and tomato purée. Cover with the lid and cook on low heat for 4-5 hours.
Turn the heat to a high setting then add the shallots and mushrooms. Fry the bacon in a small pan then tip into the cooker and cook for a further hour.
Check that the meat is tender and add a little more black pepper if desired (but no salt as the bacon is salty).
Garnish with fresh thyme and serve with mashed potato and green beans.
Winter Fruit Cobbler
- 100ml Eisberg Alcohol-Free Cabernet Sauvignon
- 3 orange slices
- 3 blackberries
- Juice of 1⁄2 a lemon
- 1 tsp caster sugar
- Crushed ice
- Sprig of mint
Take 100ml of Eisberg Alcohol-Free Cabernet Sauvignon and add 2 orange slices and 2 blackberries to a large wine glass. Lightly muddle the mixture together.
Add the juice of 1⁄2 a lemon and 1 tsp caster sugar and stir all the ingredients with crushed ice.
Cap with extra ice and garnish with a mint sprig, orange slice and a blackberry.
Kiss From a Rosé
- 100ml Eisberg Alcohol-Free Rosé
- 1⁄2 pink grapefruit
- 1⁄2 a lemon
- Elderflower cordial
- 1 tsp sugar
- Rose petals
Add 100ml of alcohol-free Rosé to a mixing glass.
Then, squeeze into the glass half a pink grapefruit, half a lemon and add a splash of elderflower cordial, finished with 1tsp of sugar.
Stir the mixture until chilled and then strain into a sugar-rimmed glass and sprinkle with rose petals to add an extra touch of glamour enjoy!
Poached Pears with Orange Mascarpone
- 4 pears
- 500ml Eisberg Chardonnay
- 2tbs honey
- 1 whole vanilla pod, split almost all the way lengthways
- 1 cinnamon stick
- 1 orange, zest and juice
For the orange mascarpone:
- a little orange zest and juice
- 2tbs mascarpone cheese
- 1tsp icing sugar
Find a saucepan in which the pears will sit neatly with their stalks up and without too much room around them. Peel the pears but keep the stalks attached and set aside.
Pour the Eisberg alcohol-free wine into the pan and add the honey, vanilla pod and cinnamon stick. Using a vegetable peeler, peel most of the zest into the pan, then remove the rest using a zester or grater and set aside for the mascarpone.
Squeeze most of the juice from the orange into the pan but keep 2 teaspoons for the mascarpone. Turn on the heat and stir gently until the honey has dissolved then add the pears. Simmer very gently for 15-20 minutes until the pears are tender then remove them onto a plate.
Turn up the heat to high and boil the liquid until reduced and thickened to a glossy syrup, which will take about 10 minutes.
Meanwhile, place the mascarpone into a small bowl and stir in the reserved orange zest and juice with the icing sugar.
Serve the pears with extra syrup poured over and a dollop of orange mascarpone on the side.
- 100ml Eisberg Alcohol-Free Sauvignon Blanc
- 1⁄2 lemon
- 1tsp of sugar
- Cubed ice
- Ginger Ale
- Twist of orange Cinnamon stick
Pour 100ml of alcohol-free Sauvignon Blanc into a short glass.
Add the juice of 1⁄2 a lemon, 1 tsp of sugar and lots of cubed ice.
Top up the glass with the ginger ale and garnish with a twist of orange.
Use the cinnamon stick to stir with.
- 100ml Eisberg Alcohol-Free Chardonnay
- Cubed ice
- Juice of 1⁄2 a lemon
- 1 tsp vanilla sugar
- Cranberry juice
- Strawberry and Orange Slice
Add 100ml of alcohol-free Chardonnay to an ice-filled wine glass.
Add the juice of 1⁄2 a lemon, 1 tsp of vanilla sugar and a splash of cranberry juice.
Garnish with a strawberry and a slice of orange.
Mon Petit Cherie
- 15ml lemon juice
- 125ml Eisberg Alcohol-Free Sparkling Rosé Wine
- Cherry syrup reduction
For the cherry syrup reduction:
- 1 tbs Bon Maman Cherry jam
- 1 tbs water
- Fresh cherries
First make the cherry syrup reduction: Add the cherry jam and the water to a small saucepan and mix. Bring it to the boil – stirring constantly until smooth. Allow to cool.
Add the lemon juice, Eisberg Alcohol-Free Sparkling Rosé Wine and the cherry syrup reduction to a glass mixer (keeping a small amount aside to garnish) and shake well.
Strain the mixture into a tall flute glass.
Garnish with cherry syrup soaked fresh cherries on a skewer.
Spice Rack Crush
- 20ml Spiced Gomme
- 125ml Eisberg Alcohol-Free Sparkling White Wine
- 10ml lemon juice
- 10ml cantaloupe melon juice
For the spiced gomme:
- 500ml water
- 400g caster sugar
- 15 cardamon pods
- 3 star anise
- 20 cloves
- 1tbs of pink peppercorns
- 3 cinnamon sticks
- 2 melon balls
- Chilli threads
First make the spiced gomme: Add the water and caster sugar to a large saucepan, along with the cardamon pods, star anise, cloves, pink peppercorns and cinnamon sticks.
Bring to a boil – stirring constantly. When it reaches boiling point remove from the heat and allow to cool. Keep refrigerated until needed.
Add the spiced gomme, Eisberg Alcohol-Free Sparkling White Wine, lemon juice and cantaloupe melon juice to a mixing glass and stir.
Strain the mixture into a daiquiri style glass or standard 6oz coupette glass.
Use a melon baller to create balls of cantaloupe melon and soak in spiced gomme.
Thread the soaked melon balls onto a skewer and sprinkle with chilli threads to garnish.
- 300ml Eisberg Alcohol-Free Sparkling Rosé Wine
- 250g fruit (such as summer berries or nectarines/peaches and raspberries)
- 3 leaves of gelatine
- 75ml elderflower cordial
- 1tbs caster sugar
- A few sprigs of fresh mint, extra berries and single cream to serve
Ensure the Eisberg Alcohol-Free Sparkling Rosé Wine is well chilled. Divide the fruit between four glasses and chill on a freezer-proof tray or plate.
In a medium heatproof bowl soak the gelatine in a little cold water for a few minutes, then drain and discard the water. Place the gelatine back in the bowl and pour over the elderflower cordial.
Suspend the bowl over a pan of hot water on a very low heat and stir gently until the gelatine is completely dissolved. Make sure you don’t overheat it and keep stirring all the time.
Once dissolved, stir in the sugar to dissolve and set aside for 10 minutes to cool. Slowly pour the wine into the cordial mixture then pour over the fruit in the glasses. Ideally place into the freezer for half an hour then transfer to the fridge to finish setting for another hour. If you can’t freeze it, just place in the fridge but you may not retain as many bubbles in the jelly.
When completely set, dip the jelly moulds into a bowl of hot water for a few seconds ensuring that the water doesn’t flow over the top of the moulds. Turn onto a plate and give a little shake to release. Garnish the plate with a few berries and some mint, and enjoy straight away.
Sgroppino Lemon Dessert
- 750ml bottle Eisberg Alcohol-Free Sparkling White Wine
- 5 scoops of good quality lemon sorbet
- 3tsp of lemon curd
- A few sprigs of fresh mint
- 1 lemon, zest only
- 8 almond biscotti, to serve
Reserve a sprig of mint to garnish each glass and shred the rest.
Mix one scoop of lemon sorbet with the lemon curd and stir until well combined and slushy.
Place a scoop of sorbet into each of the four glasses and drizzle over the lemon curd mixture.
Top up with the Eisberg Alcohol-Free Sparkling White Wine, and garnish with the mint and pinch of lemon zest.
Serve immediately with biscotti biscuits and a sprig of mint on the side.
Looking for the great taste of your favourite wine, but without the calories or the morning-after feeling? The Uk’s number one alcohol free wine, Eisberg, is the perfect alternative for your favourite tipple.
Made in the exact same way as your wine of choice, it is only after the wine is finished that the clever bit happens.
The Eisberg grapes are selected by our winemakers for their ability to maintain the true taste of the grape variety after the alcohol has been removed.
We do this using one of the world’s most advanced techniques to ensure that as much of the original character and flavours of the wine are kept intact.
The result is an alcohol-free wine that is under 33 calories per 125ml glass, with all the real flavours of a wine you’ll remember.
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Have ordered another case and intend to drink more of this during the week and reserve the real alcohol for the weekends.
I enjoy it so much I ensure I have plenty of reserves :) :)