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Balance of Powers Côtes du Rhône

Deep, dark, and full of southern French soul. Black currant opens bold and ripe, with a richness that feels like the last days of summer. Star anise is right there with it, warm and gently spiced, adding just enough intrigue to keep things interesting. Try it slightly chilled. It brightens everything up and makes it every bit as easy to reach for as the rosé.

This is a wine for outdoor dinners that stretch past sunset. For good bread, good company, and no rush to be anywhere.

Star Anise
Black Currant
Balance of Powers Côtes du Rhône

Summer Charcuterie Board

A generous spread of cured meats, aged cheeses, briny olives, and seasonal accompaniments that's as easy to assemble as it is to devour. Balance of Powers' Côtes du Rhône is a classic French blend with earthy depth and red fruit that pairs effortlessly with everything on the board.

Ingredients

  • 2 whole branzino, cleaned and scaled
  • Olive oil
  • Salt and pepper
  • Lemon, sliced
  • Fresh thyme and parsley
  • For salsa verde: parsley, capers, garlic, anchovy (optional), lemon juice, olive oil, Dijon mustard

Steps

  1. Blend or finely chop all salsa verde ingredients together. Season to taste and set aside.
  2. Score branzino skin with a sharp knife. Stuff cavity with lemon slices and fresh herbs.
  3. Rub all over with olive oil, salt, and pepper.
  4. Grill over medium-high heat 5–6 minutes per side until skin is crispy and fish is cooked through.
  5. Transfer to a platter and spoon salsa verde generously over the top.
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Summer Charcuterie Board
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Balance of Powers Côtes du Rhône 750ml

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