Herbs and orchard fruit evoke food and wine pairings including roast pork tenderloin with poached pears and apple compote. Savory bruised apple notes lend aromatic nuance to a delicious medium bodied palate ripe with fruit and floral notes on the finish.
Pair with: White fish, shellfish, oysters, chicken. Asparagus, cilantro, artichokes, salads. Lemony or garlicy things.
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