Extraordinarily ripe from a hot vintage, this Chard takes spiced apple flavors and bakes them into a tart, sprinkled with toasted cinnamon and nutmeg. It's also really oaky. Too big for cracked crab, but try with poached salmon in a creamy aioli.
Extraordinarily ripe from a hot vintage, this Chard takes spiced apple flavors and bakes them into a tart, sprinkled with toasted cinnamon and nutmeg. It's also really oaky. Too big for cracked crab, but try with poached salmon in a creamy aioli.
Extraordinarily ripe from a hot vintage, this Chard takes spiced apple flavors and bakes them into a tart, sprinkled with toasted cinnamon and nutmeg. It's also really oaky. Too big for cracked crab, but try with poached salmon in a creamy aioli.