Palette and Ch Simone are both better known for their rosé, but the Provencal red is a classic treat not to be missed. It's mainly Grenache and Mourvedre with dollops of everything from Cinsault and Syrah to Manosquin, Théoulier, Tibouren, Picpoul Noir and Muscat de Hambourg. With air and age the layered notes of plum, pine, cinnamon, truffle and savory spice are utterly captivating. Try this with spice-rubbed lamb or any dish laced with North African or Indian spice.
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