The second appetizer followed an oregano theme: duck confit flabread with oregano-plum sauce and oregano infused goat cheese. Thankfully, I didn't smell or taste any oregano in the wine, but it worked well with the dish.
Subtle smells of flowers and ripe peaches. Has the flinty Sancerre aggressiveness but also some of the riper peachiness of Pouilly Fume. Has more sweetness on the finish that I would expect from a Sancerre.
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