You're expected to eat the crispy skin which is loaded with nutrients. It's grilled to order with oil and salt and topped with a small salad of watercress, blanched asparagus, house pickled red onions and summer radish tossed in a lemon garlic dressing.
It's an austere, no-nonsense wine, with a soft nose and hints of rhubarb. I made my Prosciutto, goat cheese and fig tarts to pair with this wine and they matched very nicely.
