Aromas of white pepper and anise give way to a spritzy mouthfeel, taut acidty and a mellow finish.
Best Served: Chilled.
Food Pairing: Foie Gras, caviar, bouillabaise.
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Aromas of white pepper and anise give way to a spritzy mouthfeel, taut acidty and a mellow finish.
Best Served: Chilled.
Food Pairing: Foie Gras, caviar, bouillabaise.
You Might Like