So, should the chef choose the food to match the wine or the sommelier choose the wine to match the food? Can’t see the latter working for a champagne dinner!
Barista Pinotage 2015
“a burst of intense rich coffee and chocolate aromas with ripe nuances of mulberry, plum and maraschino cherries”
thats the description on the on the label and wow, it’s accurate. But in layman terms this is a super soft medium bodied red which stands up to a good curry or any spicy food.
and it’s great value, from Majestic wine.