Archive for the ‘Balance Wines’ Category

The concept of balance in wine

May 27, 2010

This is a concept that on the surface seems very simple, but that turns out to be quite challenging. It is important to have some familiarity with what balance entails if you are to become a good wine taster.

Balance in wine refers to the interaction and harmony between two or more of the wine’s constituents. By far the most straightforward balance is that between sugar and acidity. Not all wines, of course, have residual sugar, though all have some acidity. Sugar-acid balance is thus limited to wines which have an interplay between these two elements.

There is no accurate formula for calculating the perfect acid-sugar balance in a wine, despite the fact that there are some people who advance that very notion. In its simplest sense, a wine which has a good acid-sugar balance tastes neither too sweet nor too acidic: the sugar exists in the right quantity for the acid, and vice versa.

Read more on www.nysaes.cornell.edu

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Enjoy your wine and food- regardless of the paring rules

May 26, 2010

Some food and wine connoisseurs have made food and wine pairing so rigid that they are missing the point completely. Traditionally, certain wines are recommended to be served with certain dishes. The “rules” state that red wine will complement red meat, while white wine is recommended with fish or fowl.

Some people who are not huge fans of white wine, instead, prefer a Pinot Noir – which is a light-bodied red wine – with salmon or fish. If someone does not particularly enjoy red wine, you simply can’t force them to pair a Cabernet with steak.

New food and wine pairings are all about bending the rules to suit your palate. For example, uniquely South African Pinotage with medium body is also delicious served with seafood such as salmon.

The only “rule” to remember is to match the wine intensity or body with the flavour of the food so that the wine does not overpower the food, or vice versa. Even a so-called untrained palate seeks what it likes – trust your tastebuds and mix and match until you find something that you enjoy.

Rules? You know what to do them! Wine is simply something that must be enjoyed – regardless of perfect pairings.

Source: pioneerlocal.com

Don’t miss the biggest and most sought after gourmet event of the year

April 23, 2010

The 2010 SA Cheese Festival will once again provide all the aspects for a fun-filled day out in the country with family and friends.

There will be live music and ample seating under the big old oak trees, umbrellas and tents to relax and enjoy your day; different breeds of dairy animals in the Milk Factory; cheese, wine and related food products in the Checkers Cheese Emporium, Cheese Market, the Mall, the Gourmet Lane and the Diary Square; demos, fun and recipes of new ways to enjoy cheese in the Cooking Pot with celebrities like Nataniël.

Useful Information:

The cheese festival will be open Saturday to Monday from 10h00 to 18h00, and Tuesday from 10h00 to 17h00. No tickets will be sold at the gates! All tickets are sold through Computicket and Checkers stores before the event. There are only a number of tickets available, so please get yours as soon as possible.

Come and try our new Balance Light Rosé. This wine is a masterfully blended light wine (50% Shiraz /50% Pinotage).

Read more…

Join us for a glass of wine at the SA Cheese Festival

April 21, 2010

The countdown to the country’s most loved foodie festival has begun!

This weekend is the amazing SA Cheese Festival at Bien Donne near Franschhoek.

For loads of fun, fabulous food and wine and the most exhilarating cheese adventure, put the SA Cheese Festival at the top of your to-do-list for the long weekend of 24-27 April.

Balance Wines will be there so please join us for a glass or two of wine at this lovely festival.

For more info visit www.cheesefestival.co.za

How to Choose a Wine and Look Like You Know What You’re Doing-

April 1, 2010

Ordering wine can sometimes be very difficult especially if you must order for all the guests at your table.

Here’s an easy to remember guide for choosing a wine if you’re forced to order for the whole table.

Set Your Frame

Statistically speaking, the girl you picked up at the bus stop and/or your firm’s managing partner, whoever is sitting across the table from you tonight, probably lacks the refined palette for distinguishing varietals that might otherwise render your decision intimidating. More likely, they think a buttery finish belongs on their breakfast toast and not in their Chardonnay. You are already as competent at navigating a wine menu as most of your fellow diners.

Ask for Favorites

Assuming you’re splitting a bottle, ask the opinions of the others at the table. Some might carry strong preferences between reds or whites that will narrow or even define your decision.

Initially and generally, keep color in mind. The color of your meat and sauce will often (though not necessarily) indicate the color wine you will choose.

Balance

Aim for a wine that balances with your meal. Heavy meats, like beef, call for a full red wine such as a Cabernet or a Syrah. If your entrée has a lighter meat such as lamb or pork, or is a tomato-based pasta, then turn to a medium-bodied red, such as a Pinot Noir or a Merlot. White wines, such as Chardonnays or Sauvignon Blancs, match well with poultry, fish, and cream-based pastas. Chardonnays and Zinfandels will safely fill the gaps for most other vegetarian dishes that could land on your table.

If you’re still uncomfortable making the call, go ahead and ask your waiter for a recommendation. Ask if there is something “the house recommends.”

Once you’ve tasted your decision, don’t be afraid to have an opinion on whether or not you like it. Taste is by definition subjective and the true point of this is to find something that you and your company will enjoy.

Read more on www.primermagazine.com

Wine and food pairing – The goal is synergy and balance

March 31, 2010

When pairing food and wine, the goal is synergy and balance. The wine shouldn’t overpower the food, nor should the food overpower the wine.

Think of wine as if it were a condiment — it should compliment the food.

Wine drunk by itself tastes different than wine with food, because wine acts on food similar to the way a spice does. Acids, tannins and sugars in the wine interact with the food to provide different taste sensations.

Wine can enhance the flavour of food. A good match will bring out the nuances and enhance the flavours and unique characteristics of both the food and the wine.

Memorable food and wine pairing is achieved when you find similarities and/or contrasts of flavour, body (texture), intensity, and taste.

Read more …

Valentine’s Wine winner

February 22, 2010

Congratulations to Loudeac Swanepoel
Her Facebook comment was judged to be the best and she has won a Balance Wine hamper .

Life is too short to drink only one kind of wine

February 16, 2010

The famous quote goes “Life is too short for bad wine”. I would like to add that Life is too short to only drink one kind of wine. South Africa has a great wine variety and the consumers are spoiled with choice but some people just get stuck on one cultivar of wine.

It seems that many consumers have their preconceived ideas and are reluctant to change.
The other day at a dinner party one of my guests insisted that he only drinks Sauvignon Blanc and no other white wine. This rigidness is typical of many South African wine consumers.

Sauvignon Blanc has become the go-to white wine and when in doubt; wine drinkers go for Sauvignon Blanc. In America it seems that Chardonnay is their go-to white drink. In a recent American article I read that the most versatile white wine is Sauvignon Blanc , yet most Americans drink Chardonnay.

But South Africa has another alternative and very versatile cultivar , Chenin Blanc.
According the John Platter guide, this white cultivar accounts for 19% of SA vineyard area.

Edward Deitch ,an American wine columnist, wrote that ” Chenin Blanc is to South Africa what Chardonnay is to California”. He added that “there is no better source for good, inexpensive Chenin Blanc than South Africa.”

So the Americans perceive SA to make great (value for money) Chenin Blancs, yet South African wine consumers are still stuck in their rigid white wine preferences.

With the economic hard times, the consumers will probably be more conservative and will stick to what they know. So, in the immediate future, Sauvignon Blanc will remain the go-to dry white wine for South African wine drinkers.

My suggestion to my , dare I say , narrow-minded guest , is to try something new. Come on , live a little. There is great dry Chenin Blancs, white blends and Rosé wines on the market. Try it.

Source: msnbc

Balance Chenin Blanc

Win wine for you and your Valentine –

February 11, 2010

Love is in the  air and in the Valentine’s spirit Balance Wines are giving away a wine hamper  for the best quote / comment on our Facebook page.

All you have to do is become a fan of our Facebook page and leave a comment or quote on the page.

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November 25, 2009

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