|SOMM Jill Zomorski presenting|
|Getting Ready to Taste|
|Spring onion pierogi with chive yogurt|
and rhubarb relish made by the talented chefs
at the Little Goat. Delicious. Demonstrating
too the versatility of Albarino.
|I enjoyed the wine so much, later I made|
roasted sea bass with parsley sauce on a
bed of chickpea puree and quick-picked
Watermelon radish spirals. Great wine
allows for such versatility.