Does anyone know what kind of wines these were?
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Years ago I was invited to an event organized by a sommelier who had spent time in France and Italy. I remember drinking a wine that really blew me away but have no idea what it was. What I do remember is that it had a faint but distinct notes reminiscent of dill or of pickle juice, but in the best possible way this could be achieved. He also mentioned another kind of wine, an Italian red, that he said used wild strawberries in the fermentation. Anyone know what these might have been? Thanks
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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