Crisp, dry and citric, the tartness fills your mouth like a slice of lemon crème pie. Chilled, have it with oysters (or, like I did, with oyster tartare).
Monday, November 21, 2011
Alexandre Monmousseau's Turonien Vouvray, 2010
Crisp, dry and citric, the tartness fills your mouth like a slice of lemon crème pie. Chilled, have it with oysters (or, like I did, with oyster tartare).
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