An academic assessment of the year's vintage may be obtained from the website of the Faculté d'œnolgie in Bordeaux written by Laurence Geny, Bernard Doneche and Denis Dubourdieu. It's worth downloading a copy from HERE.
Ci spiace, ma questo articolo è disponibile soltanto in Inglese Americano. Per ragioni di convenienza del visitatore, il contenuto è mostrato sotto nella lingua alternativa. Puoi cliccare sul link per cambiare la lingua attiva.
An academic assessment of the year's vintage may be obtained from the website of the Faculté d'œnolgie in Bordeaux written by Laurence Geny, Bernard Doneche and Denis Dubourdieu. It's worth downloading a copy from HERE.
Goats cheese to a glass of white Burgundy
Pistachio and Olive oil cake and nectarines to a glass of sweet Champagne
Roast pigeon with leeks to a glass of Shiraz
Oysters to a glass of Champagne
Mildly spiced lobster with vanilla sauce and a glass of Château d’Yquem
Rich chicken liver paté to a glass of Manzanilla
Seared tuna, avocado, ginger and lime to a glass of Shiraz
Tiger prawns with avocado, quinoa, basil, tomato to a glass of Pouilly-Fuissé