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full-bodied character of GlassBlower Cabernet Sauvignon
You can treat it like a roast
Don't Overcook: Keep it Medium-Rare (130°F) or Medium (135°F) at most
Tasting Notes: Deep ruby color with aromas of ripe blackberry
The Prep: Salting the roast the night before (dry brining) is highly recommended
Rapaura Sauvignon Blanc Poultry full-bodied character of GlassBlower CabernetWine Spectator New Zealand Marlborough "Generous flavors of apple, passion fruit and pineapple show hints of fresh grated ginger and dried lemon thyme, along with an accent of chive flower on the fresh, crisp finish. Drink now. 25,000 cases imported."
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