Community Tasting Note

haBu wrote:

Tuesday, January 15, 2013 - pale gold with a tinge of rose. Yet to me this combination works; some what of a mouth filling sparkly fruit with an elegant but short-ish finish. I read somewhere that this is used to make sparkling wine, but as a still wine it is enjoyable. I would serve it before a meal or between appetisers and the main course. I would like to try this with fresh raw shell fish(oysters)

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