Balance
Wines has added two much anticipated additions to its popular range of wines
with a Balance Winemaker’s Selection Pinot Grigio 2014 and a Balance
Winemaker’s Selection Pinot Noir 2014. From our cellar door you can buy it at
only R40 for the Pinot Grigio and R45 for the Pinot Noir. It’s the perfect wine
to enjoy on any occasion, anywhere and with anyone.
The Pinot Grigio tempts with enticing aromas of melon which leads to a feast of
fresh, lingering flavours of green apple and pear finished with a crisp
acidity.
The Pinot
Noir is a refined wine with elegant nuances of warm spice, cherry and raspberry
with a hint of oak.
To keep
your life balanced and spend equal
time on hard work as on family and friends we asked our Balance Bistro chef, PJ
Lombard, to pair these two delicious wines with some of his recipes.
Serve
this delicious Smoked Salmon Trout with the Balance Winemaker’s Selection Pinot
Grigio:
Smoked Salmon trout stack with wasabi mayonnaise
Makes 3 Portions
Ingredients:
80 g
smoked salmon trout
1 ripe
avocado (sprinkle with lime juice)
baby
sweet rocket
10
cocktail tomatoes cut in halves
Cucumber,
cut into dices
100g feta
cut into cubes
beetroot
sprout to garnish
2 egg
yolks
10 ml
vinegar
salt and
pepper
250 ml
sunflower oil
15 ml
wasabi
Method:
Mix the
two egg yolks well and add the vinegar, salt and pepper while whisking
briskly. Add the oil in a slow steady
stream until thick and then add the wasabi.
Note: if
the mayonnaise is too thick, add 2ml warm water
Take a
dariole mould and start with the avocado then a little bit of rocket. Add the tomato, cucumber and feta with a spoon and press all
the ingredients down just to make sure the stack does not fall apart. Add the salmon trout and remove the dariole
mould. Garnish with the beet sprouts.
Drizzle
with the wasabi mayo.
Or make
this yummy red wine reduction sauce with our Balance Winemaker’s Selection
Pinot Noir:
Pinot Noir Red Wine Reduction Sauce for Steak
Makes enough for 4 steaks
Ingredients:
750 ml
Pinot noir
250 ml
sugar
1 cube
vegetable stock
15 ml
corn flour
Method:
Put the
red wine (keep 30 ml to mix the corn flour) and sugar in a medium size
pot. Place on heat and stir until the
sugar has dissolved, add the cube of vegetable stock and stir until it
dissolves. On a high heat cook the
liquid until it has reduced by half. Mix the 30 ml red wine with the 15 ml corn
flour and take the reduction off the heat and stir the corn flour mix in
quickly. Put back on the heat and cook until the sauce
thickens.
Serve warm over a grilled steak with golden fried
potatoes on the side.