Lavish but zesty, with a heavy perfume of ginger and cardamom, nutmeg, and spiked yellow apple skin. Its fleshy yellow core is unctuous but not syrupy, gushing with Meyer lemon, stone fruit, and baked pineapple.
This wine is utterly superlative with spicy fare, the 9 g/L of residual sugar smoothing the food’s sharp edges while its spice and citrus crispness make the blend. Pair it with spice-rubbed chicken, crispy duck, savory Mandarin and Northern Indian cuisine, plus Tex-Mex, Southeast Asian, Caribbean—any piquant food that wants both cooling sweetness and harmonious spice.
14% abv | About $21 | Imported by Palm Bay International
