The key was the dry Tamâioasa Româneasca (a white wine with aromas akin to Gewürztraminer and Muscat) laced into the unsweetened quince purée. Both elements showed fruit impressions without sweetness.
Read MoreWine labels are great fun. I say this from the lucky perspective of not having to design them or to make the excruciating choices of the “perfect” descriptors for their back labels. I also usually know how to read them, unless they’re in Cyrillic, Japanese or Chinese.
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