The pairing might be a little herky jerky.
Would you share the label and vintage? I’d like to try it
I think it’s the bacteria slimjiminus
Sounds like something you could really slip into.
Snap into?
I think it’s the bacteria slimjiminus
Sounds like something you could really slip into.
Snap into?
Oh yeah.
I just searched my tasting note database for terms ‘prosciutto’ and came up with 97 points. I’m sorry, what was your question again?
Yeah that note sounds fantastic in a red wine, but if I encountered in a white like Ethan did it would be hard not to gag. Not what I want in a white at all.
From Jay Hack’s “Some people have all the luck” thread:
“There was a bit of oxidation, but not a lot, and a very meaty back bone that I occasionally notice in well-aged white Burgs, especially Meursault.”