Jean Foillard - Morgon - Cuvee 3.14 - 2017 Ventoux Making a Manhattan
Description
Making a Manhattan
and hand-packed with a mild olive oil to allow the fish's delicate flavor to come through
It’s made using the traditional Solera system pioneered in Spain
allowing the heat of the pepperoncini to marry with the sharp brininess of the fish
8% Sauvignon Blanc
Jean Foillard - Morgon - Cuvee 3.14 - 2017 Ventoux Making a Manhattan100% Gamay
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