“This wine has a lovely brininess to it that makes it a great option for seafood like oysters, but it also has weight to it that makes it good for lighter cooked dishes as well like our scallop pozole because there’s also good fruit on the mid-palate, which is good for a dish with spicy qualities,” says June Rodil.

June Rodil was Food & Wine magazine’s Best Sommelier of the Year in 2014.

Read more information about the wine here in the Texas Monthly article written by Jessica Dupuy or on the Duchman Family Winery web site.


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