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The result is a classically structured Cabernet that is soft in texture
A late night spent tasting some of chef Edward Lee’s culinary creations led Trey to the idea that someone should blend a bourbon that would pair well with the bold flavors in chef Lee’s cookbook and other modern cuisine
citrus zest
the wine finishes crisp and clean with a lingering elegance
An extract of European black currants blended with spirits
Zardetto Prosecco Di Conegliano CountryIndia The result is a classicallyA lovely wine with lemon and blanched almonds on the nose and palate. Medium body and fine bead, with a refreshing aftertaste.
