2008 Tinto Cao Dessert Wine
Hazelnuts and figs, a perfect balance between fruit and nut. Caramelized brown sugar over roasted pecans and a dark splash of boysenberry.
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.
Serving Temperature: 60-62*F