Community Tasting Note

2glassesdown wrote:

Monday, June 6, 2016 - opened to have with grilled salmon, classic pairing. hot, tart cherry on the nose, bright tart red fruit, high acid. the steel-head calmed it a bit, but not much. burratta cheese mellowed it considerably, but over all just a lot of acid. My son came in with roasted pork carnitas...bingo! the fat from that pork made the wine shine. Note to self, my last bottle will go with a big fatty pork roast and that acid cuts right through and balances out the wine.

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