2004 Badia a Coltibuono Vin Santo del Chianti Classico Occhio di Pernice While most hosts are inclined to reserve this traditional dessert wine, which is made from Sangiovese berries that are dried in a vinsantaia before being pressed and fermented, this magnificently viscous Vin Santo enticingly combines sufficient savory elements with the sweet to take its place beside the entrée at the dinner table. The wine’s honeycomb, toffee, and Fig Newton flavors, balanced by quince and clove, shine when paired with Moroccan-spiced pork tenderloin garnished with dried-apricot couscous.
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