The hotter the spice, the sweeter the wine should be
11 October 2015 - 02:00
One of the more peculiar press releases I received this year came ahead of International Cabernet Sauvignon Day (which was on August 27, in case you were wondering) and included a recipe for a recommended food match. The cabernet in question was described as having blackcurrant and mulberry notes with hints of cigar box, cedar and oak.
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