Welcome the sun this season with Van Loveren’s awesome ‘Perlé-and-Prawn Combos’ 

When the sun beats down and the cool water is calling – from the pool, the sea, the lagoon, the dam or the river – you know just one drink will do, Perlé de Jean. The latest vintage of this delicious and refreshing pinot grigio rosé is now available countrywide.

This salmon-pink wine, launched last year by Van Loveren Family Vineyards, has quickly become the sunshine beverage to enjoy, especially when seafood’s on the menu. Perlé de Jean is just perfect with prawns, whether they’re flame-grilled on a stick, marinated, spiced, curried, or served in pasta or smothered in paprika aioli.

The 2019 vintage of Perlé de Jean extends the fun. Its charm captivates with an aroma of ripe, fresh red berries, citrus zest and melon. Every sip is a bracing summer kiss delivered on a featherlight bed of tiny, pearl bubbles.

The source of the wine’s title is more than just a story. Perlé de Jean gets its name from the late and effervescent matriarch to the Retiefs of Van Loveren. The label design is a loving tribute to her and the magnificent garden she and husband Hennie established in 1939.

Perlé de Jean is made from pinot grigio, a red wine grape that Van Loveren harvests at night to ensure its plump, fresh fruitiness is retained from vineyard to bottling. As far as can be ascertained, the wine was South Africa’s first perlé-styled pinot grigio rosé when it was released.

Now it’s firmly established as a drink of choice wherever the sun shines. Apart from prawns and seafood, Perlé de Jean is also a great fit when served with chicken, summer salads, cold cuts and vegetarian dishes. Serve it chilled and enjoy responsibly.

Perlé de Jean Pinot Grigio is available at Checkers, Makro, Food Lover’s Market and selected Spar and Tops@Spar stores. It sells for around R69.99.

Here is the recipe for the first of Van Loveren’s Perlé-And-Prawn Combos:

Prawn Skewers and Salad

Ingredients

800g prawns, peeled and deveined

salt & pepper

¼ cup melted butter

¼ cup lemon juice

½ cup chopped basil & parsley

4 cloves garlic, minced

Method

  1. Preheat the oven to 200°C.
  2. Thread the prawn onto skewers.
  3. Place skewers onto a non-stick baking sheet.
  4. Place into oven and roast until pink, about 5-7 minutes.
  5. Melt the butter, add the garlic and fresh herbs, season with salt and pepper.
  6. Brush the skewers with the butter mix and serve immediately with the blueberry salad.

Salad

3 cups fresh baby spinach

½ cup almond nuts, chopped

½ cup blueberries

½ cup feta cheese

Dressing

1 tablespoon olive oil

3 tablespoons honey

2 tablespoons balsamic

Mix together and sprinkle over the salad

Enjoy this summer delight with a glass (or three) of Van Loveren’s 2019 Perlé de Jean. And watch this space for more delectable recipes!

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