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Textured with a vibrant acidity that prevents the sweetness from becoming cloying
The producer’s technical sheet shows a short
The finish is clean
Region: Languedoc-Roussilon
aged Cheddar or other hard cheeses
Henri Duboscq, Claret, 2022 Provence Textured with a vibrant acidityLots of fresh, ripe blackcurrant fruit on the nose with spice and black pepper. The palate is very similar to the nose with an additional savoury edge. Balanced and satisfying with a sapid finish. This is luncheon claret in the best sense smooth, balanced and digestible. Bordeaux, France 80% Merlot, & 20% Cabernet Sauvignon 12. 5% ABV Food Pairing Braises and stews: long slow cooked roasts of pork or lamb daubes and stews with dark, winey sauces.
