Randy said it was an excellent blend with dark chocolate on the finish. Deb said it was a "treasure trove" with hints of cocoa, dark cherry cola and blackberry cobbler.
This is a bold wine, and it went incredibly well with the barbeque ribs that Todd brought. I made orzo with beef, mushrooms and cheese and that paired nicely, too.
Served atop coconut rice, it's crusted with almonds and includes lemongrass, shiitake mushrooms, basil and bay shrimp. It smelled, looked and tasted heavenly.
The book contains 157 recipes to use with the Pressure Air Fryer, from snacks and appetizers, soups, stews and sandwiches, all sorts of meat, seafood and poultry, sides, breakfast and brunch and desserts, too.
With the setting of the sun and the rapid Pacific cooling of the California air, it was time to bring on the reds...and what a delight these were as well.
Kim thought the color was unusual, but she enjoyed the cherry and butterscotch notes and liked its finish. Brian picked up red currants and nettles and called it "nice stuff."
