Winery BalanceClassic Collection Semi-Sweet Rosé
Pink wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Classic Collection Semi-Sweet Rosé
Pairings that work perfectly with Classic Collection Semi-Sweet Rosé
Original food and wine pairings with Classic Collection Semi-Sweet Rosé
The Classic Collection Semi-Sweet Rosé of Winery Balance matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of harira de mamie (moroccan soup), lamb chops with tarragon cream or quick duck breast with honey.
Details and technical informations about Winery Balance's Classic Collection Semi-Sweet Rosé.
Discover the grape variety: Pinotage
Intensely coloured, structured reds with inky robe and firm tannins, with typical aromas of blackberry, black plum, roasted coffee, cocoa, banana and characteristic smoky notes. Made as powerful ageing reds and as more approachable fruity cuvées, sometimes as rosés. Absolute signature of South Africa (Stellenbosch, Swartland, Paarl). Cross of pinot noir × cinsault created in 1925 by Abraham Perold at Stellenbosch University.
Last vintages of this wine
The best vintages of Classic Collection Semi-Sweet Rosé from Winery Balance are 0, 2019
Informations about the Winery Balance
The Winery Balance is one of of the world's great estates. It offers 57 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
