Nose
From the nose, one scents licorice, blood(!) (make that very rare meat), blackberries, wet earth. There is the definite scent of beef bouillon, one of the absolute true signifiers of (proper) Mourvèdre.
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$45 USD
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14%
3.42
6.3
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From the nose, one scents licorice, blood(!) (make that very rare meat), blackberries, wet earth. There is the definite scent of beef bouillon, one of the absolute true signifiers of (proper) Mourvèdre.
I’ve found that even a relatively short period (3-4 days) of indoor air-drying results in a certain degree of concentration of flavor, sugar, and most significantly, a transformation of the stems of the clusters from green to brown, with the disappearance of green, stemmy flavors.
Wine-braised lamb shanks with herbes de Provence. Enoki mushroom tempura with soy-based dipping sauce. Hoisin-marinated chicken breasts served with wild & brown rice medley. Wild mushroom & thyme pizza. Pork shoulder. Beef short ribs.
