|
Press Reviews
Fresh Magazine (Apr 08) recommends this wine describing it as’ Smooth, biscuity
and full bodied with busy, tiny dancing bubbles’. Click here to see the article
Try serving with
Great as an Aperitif - its effervescence stimulates the palate, as well as making an ideal
partner for food. Good with Shellfish, Seafood, Poultry and Strong Cheeses.
Try these recipe suggestions for some ideas; Prawn and Avocado Escabèche, Rosemary and
Cheese Straws, Stilton and Poppyseed Pastry Swirls, Cream of Mussel Soup with Celeriac, Melon Salad with Goats Cheese (also great with Pinot Grigio), Crème Caramel, Lemon and Amaretti Cheesecake
This wine is best served at 8-10 degrees centigrade
Previous vintage awards
Silver medal winner: 2006 International Wine Challenge Competition.
Silver medal winner: 2006 SEVA Competition.
|