70% Bonarda, 30% Torrontes
The Saignée method was used for the Bonarda component, a method of rosé winemaking that involves “bleeding” off a portion of red wine juice after it's been in contact with the skins and seeds. All temperature controlled stainless steel, no oak contact.
Roast Turkey and Cranberry Stuffed Sweet Potatoes
Sommology Food & Wine Pairings
Food and wine getting clever together
Charcuterie platter, smoked almonds, oriental chicken salad, fruit salad, bratwurst with mustard, squash soup, turkey or chicken with sausage stuffing, egg and ham brunch casserole, fresh cheeses such as ricotta, goat cheese or burrata and mozzarella, white chocolate dipped strawberries, peach or apple crumble or piePair Me Up