2008 Tinto Cao Dessert Wine
Dan Berger International Wine Competition
🏆Best of Show, Best of Class, Triple Gold Medal🏆
Hazelnuts and figs, a perfect balance between fruit and nut. Caramelized brown sugar over roasted pecans and a dark splash of boysenberry.
Best served at a temperature between 60°-62°F
Food Pairing Notes
Oven roasted chicken with a butter sage rub, roasted sea salt almonds, braised duck breast, triple cream brie with a dark berry chutney.