Angels Tears Pink (a Rosé) is quite a unique wine because it contains the characteristics of both a red and a white wine. It is dry and contains some tannin’s which I feel suits a grilled white meat. Because it is served cold I think that the garnish should be a light salad generously laced with parmesan and a lemon vinaigrette. For a heavenly summer lunch or dinner try our “Le poulet grillé avec la roquette et l'asperge” would be the perfect dish for the Rosé as it has all of these ingredients in it.

Ingredients:
4 Chicken breasts, skinned and flattened
20 ml Chopped parsley
Extra virgin olive oil

For the salad:
12 Spears of Asparagus, peeled and boiled for 3 minutes
1 Small red onion, shaved
20 Cherry tomatoes, halved
50g Grated Parmesan cheese
4 Big handfuls of wild rocket, washed and stems removed
Vinaigrette
4 Lemon segments

Method:
Season the skin side of the chicken breast with salt, parsley and a light coat of olive oil.
Place the breast seasoned side down onto a hot grill or braai (ensuring that the grill is clean and lightly oiled before the meat goes on, will help prevent sticking).
While the chicken is cooking mix the salad together and place on a cool plate with a lemon wedge next to it. After about a minute two turn the chicken breast over and cook through. Remove it from the grill and place it next to the salad, dress it with some more olive oil. Serve immediately with the well chilled Angels Tears Pink wine.
Serves 4