Mint leaves and young sage do well to cover the aromas of wilted greens, with plenty of caramel, toast and grape jelly that extend to the palate. The finish is tinged with herbal qualities and white pepper. —K.F.
Mint leaves and young sage do well to cover the aromas of wilted greens, with plenty of caramel, toast and grape jelly that extend to the palate. The finish is tinged with herbal qualities and white pepper. —K.F.
Mint leaves and young sage do well to cover the aromas of wilted greens, with plenty of caramel, toast and grape jelly that extend to the palate. The finish is tinged with herbal qualities and white pepper. —K.F.
Mint leaves and young sage do well to cover the aromas of wilted greens, with plenty of caramel, toast and grape jelly that extend to the palate. The finish is tinged with herbal qualities and white pepper. —K.F.