Textured layers of cherry, strawberry, ripe rhubarb and earth tones, splashed with a hint of chocolate, finishing with a smooth, velvety mouth feel. Wild as Friday night.
Sade. Manhattan penthouse. Car service. Roast goose. Or for something light and elegant, try miso glazed fish... mix together a couple of spoonfuls of red miso, soy sauce, brown sugar and lemon or lime. I use Salmon or Halibut, put it in a zip lock bag, pour mixture in the bag and refrigerate for an hour or two. Remove the fish from the bag and pat dry with a paper towel. Heat a pan with about a tbls of vegetable oil and sear fish on both sides, about 4 minutes per side. Serve over rice and maybe some roasted carrots coated with honey or brown sugar, salt and herb de Provance.