An 18 wheeler full of wine? I like the sounds of that. The mobile unit rolled in to North 42 Degrees Estate Winery this weekend to bottle their 5000 cases.
We brought a bottle of Cabernet Sauvignon to chef Johnny Oran of Licia Ruby Food Company. He perfectly paired it with this poached salmon recipe.
A great Riesling from North 42 Degrees Estate Winery insprised chef Ted Dimoglou to make a local twist on the traditional Coq au Vin dish with this recipe.
The ’12 Sauvignon Blanc from North 42 Degrees Estate Winery will surprise you with aromas and flavours of tropical fruit, pineapple and soft herbaceousness.
