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the grape skins were pressed
which undergo five days of maceration on skins with indigenous yeast before ageing six months in steel
hearty dishes with dark meat
He makes his wonderful natural wines in Hautes Corbières
The Cassis Rullquin is made from the fermentation of 160g of blackcurrants per litre in a blending of 7/8 of Rulles Brune and 1/8 of 1 year old lambics
Little Dick's Ghost Pepper Pear Hot Sauce (148ml) Collab the grape skins were pressedAS SEEN ON HOT ONES SEASON 25! Ghost Pepper Pear Flavourful Pears and Honey paired with select spices finishes with a kick of heat from the infamous spicy Ghost Peppers. Suggested pairings: this Ghost Pepper Pear sauce is Little Dick's tastiest and spiciest (but not THAT spicy) sauce yet. Pairs great with grilled chicken, burgers, steak, pork chops, grilled fish, nacho chips, chili, pasta & pizza. Born in NYC, Little Dick's hot sauces are prepared
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