Our great friends Matt & Nadia introduced us to this aperitif wine (and then were sweet enough to give Charles a bottle as a graduation present.) He loves hot foods (unnaturally hot foods)-- especially the delight that is Curry. I'm a Mellowish Madras kind of girl (recipe to follow in a post later) He's a Vindictive Vindaloo man. (Hurts!!!!) ;0)So, characteristics of this wine: sweet and hot. Ha! I'm such a conoseur, hehehe. It's 14% Made in Canada, Baby! (At the Silver Sage Winery in Oliver BC.) On a heat scale of 1 to 5 it's around a 3.5 to 4. The bottle says that The Flame has: "a rich bouquet of peach and appricot natural aromas and the unique hot pepper spice." They suggest pairing it with meat and seafood; wouldn't go with a curry, I imagine.... I would drink it while nibbling appies: cheese and baguette (perhaps cold cuts or shrimp if you are not a vegetarian) to cut the heat.
Niftiest thing about this wine: the pepper goes up and down in the bottle--depending on the temperature of the wine!
:0) Mel
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