However, when the old label was introduced back in it embodied the very latest thinking in brand marketing, and was based upon the design of the Maggi spicy cooking condiment; a huge brand at the time. Our red wines, which are exclusively vinified through a mash fermentation and predominantly in wooden casks, impress with their complex aromas typical for the region and their full-bodied, elegant tannins. Now they all bear a small oval neck label saying DRY. No doubt many of their wines are not available internationally but if the chance presents itself to try these wines, leap in. Ab und an kann wohl ein gebunkerter Riesling oder Spätburgunder über die Wehmut hinweg trösten, aber leicht wird es nicht. Want more where that came from? Paradoxically their wines frequently met in huge tanks where they were blended to create cheap generic wines in which all individuality of aroma and flavor was lost in collective anonymity.
Wine pairing with Asian food, on StarChefs
Property: Welsh vineyard sale offers route into UK wine. The many layers of ingredients and flavors featured in one dish and the simultaneous serving of multiple dishes can make pairing wine with Asian food overly complicated and risky. Applying a twist to this time-tested recipe, the chef decides to replace seafood with Piedmontese beef strip loin, searing it in a hot oiled pan and then slicing thinly.
Torrontes also works well with a wide range of dishes. Slightly sweet wines are a good contrast to the salty flavors in most Asian cuisines, while matching some of their sweeter flavors. In America, the perception persists that it is bad form to serve chilled red wine. Pairing wine with Asian cuisine has long felt like a gamble. Typically an off dry, high in acidity, and medium bodied wine that straddles the perfect balance between sweetness and acidity.