Subtle aromas of apricot and green pear give way to the open-knit palate. The succulent acidity would pair well with fried calamari with a lemon wedge.
Subtle aromas of apricot and green pear give way to the open-knit palate. The succulent acidity would pair well with fried calamari with a lemon wedge.
Subtle aromas of apricot and green pear give way to the open-knit palate. The succulent acidity would pair well with fried calamari with a lemon wedge.
Subtle aromas of apricot and green pear give way to the open-knit palate. The succulent acidity would pair well with fried calamari with a lemon wedge.