This blend of Saperavi, Cabernet Sauvignon and Merlot has prominent aromas of smoke and cured meats. There are flavors of red and black fruits and a touch of smoky sweetness in the finish.
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Jenssen is a spirits, wine, food and travel writer, and a professional speaker. He is a co-author of several wine, food and beverage books, including The Fire Island Cookbook
(Atria/Emily Bestler Books, April 2012). Email: firstname.lastname@example.org