2 New Additions to the Balance Wines Range

Tuesday, 28 October, 2014
Balance Wines
Balance Wines has added two much anticipated additions to its popular range of wines!

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.