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- Meat/Fish: Trout amandine with lemon butter and parsley
pomegranate and cherry followed by lovely hints of tobacco and toffee
5% Cabernet Franc
On the palate it’s smooth and medium-bodied
The wonderful density combined with mouth-watering acidity and salty notes
Daschbosch, Skin Contact, 2025 Douro - Meat/Fish: Trout amandine withIntense savoury nose with notes of dried citrus peel, marmalade, brown spice and almond. Full flavoured and textural on the palate with flavours of apricot kernel and fruit peel followed by a fine bitter orange finish. Breedelkloof, South Africa 90% Chenin Blanc, & 10% Muscat of Alexandria Vegan Sustainable 13% ABV Food Pairing Bolder, fuller dishes like Moroccan curries and rich stews, but will also highlight the umami factor in most modern Asian
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