White Wine by Brocard from Burgundy, France – regions. Gold-green color. A clear and precise wine, salt and flexible, anise. Finish is soft and warm. Pairs well with fish, seafood and shellfish, grilled or in a cream sauce. Poultry and white meat.
White Wine by Brocard from Burgundy, France – regions. On the nose, notes of lemon, yellow fruits. The mouth is wrapped, balanced, and tangy. A specific wine while gluttony. Pair with shellfish, salmon, tuna, solegateau net for pears, or vanilla.
Red Wine by Brooks from Willamette Valley, Oregon. Aromas of red cherry, hebes de provence, dried flowers, red currant, wild strawberry. Candied violet, pomegranate syrup, sassafras, sandalwood, fresh licorice on the palate. Beautifully floral.
Red Wine by Brothers in Arms No. 6 from South Australia, Australia. Deeply colored. This elegant Cabernet has blackberries, wild fennel, and red currants. A savory palate with red currants and elegant tannins build to a lingering finish. Pair with steak and.
Red Wine by Brown Brothers from Victoria, Australia. Depth and elegance combine here in an alluring style that is a signature of great Victorian Cabernet. It has strong color and tannin development with lifted varietal notes of blackcurrant and.
White Wine by Brown Brothers from Victoria, Australia. It has a bright, rich golden yellow color. The nose has fresh lifted aromatics and classic botrytis characters like orange marmalade, citrus and honey. All these aromas follow through to the.
Red Wine by Brown Estate from Napa Valley, California. Magenta core with ruby rim. The nose has notes of violets, Bay Laurel, subtle cedar, red cherry, cassis, mocha/espresso, dried herbs, saddle, s’mores, cigar. The palate is full-bodied, rich.
Red Wine by Brown Estate from Napa Valley, California. Garnet/magenta core with scarlet rim. Climbing rose, musk, myrrh, fresh English lavender, citrus, sweet clove, dark black fruits, Asian apple, hibiscus, candied apple, apricot taffy, morning.
Red Wine by Browne Family Vineyards from Columbia Valley, Washington. Aromas of chocolate, mocha, and dried roses introduce a mix of red and black fruit flavors, resulting in an opulent Merlot. Its thick, viscous body is balanced by good acidity for an even palate.
Red Wine by Browne Family Vineyards from Columbia Valley, Washington. Exploding aromatics of red roses, anis, cigar box and cream soda with flavors of black cherry and pomegranate. This full bodied wine is silky and vicious with lingering flavors of creme brule.
