Harvey Norman Catalogue - 13/10-31/01/2021 (Page 12)

gourmet travelba wine bespoke promotion wine great matches marsanne antipasti and stas erains and pulses such as rotto and peari borley merlot roast lamb or pizza anda maner of pasta danes mourvedre cossoulet wild boar and smoky nebbiolo fulavoured almes such as while true risotto or wild bourrage charcuteriai and was seafood and chicken with grigio enjoys atralia's more temperate sites and french letal name though it rely dies solo resche zenith in argentina preferring the company of gronache and shiraz- that sophisticated food is out and sy dishes france of gsm blends in this country classic cassoulet of france's south-west mediterranean variety oves rustic food - think cassoulet wild bourragu os mokytis marsanno the fovours of mourvedre run from logonborry variety with light honeysuckle domat tire with it's rear museum releases oco of the country's test bargains nebbiolo is a competing writy with funky buffcient depth and structure to cope with grain and friendly at first hana thunderous and pulses such as risotto and pearl batley clap that leaves an echo long after you swallow nebbiolo is from piedmont where it's merlot the mandatory grape of two of its most merlot is an early ripening varley with generous neering variety here with the king volley favours of dark plum berry and blueberry and heathcote in victoria and the adelaide framed by some sweet spicy notes and his proving to be excellent viticultural sites its best when blended either was right bank mes and wid bourragu nebbio's voorruit with cabernet sauvignon prove equal to almost any fus-favoured dishes bedre oss the went of that picks up any dishes with accent chint ture and it medlem wel opens up possettes ollas gris grey in french and the variety mourvèdre mutation of pinot noir back with a pinky grey skin pirot eris is a naturwiy low seld variety mourvedre masquerades under several names that needs to be fully ripe so show its flavours of australia atter the spanish on that is thought to styles are rich textura ed otten nigh in alcohol pinot noir pink-heshed in the primitivo lam thanks potkriba tota dark choco and dirse poddings riesling and sweethed such as whiting or sole sweder stressfreit fint de csak lemon tart