There's no better pairing that charcuterie and wine - together, the tasting experience is elevated because the acidity of the wine is complemented the rich, savory notes of cured meats, creating a delightful symphony for the palate.
With this duo, we've taken the guesswork out of determining the perfect pairing. The mild and classic Salchichón is balanced beautifully by a a sip of Coto de Gomariz La Flor y La Abeja.
Cúrate Chorizo | Chorizo is one of the most iconic cured meats in Spain. Pimentón and garlic marry with white wine for a spark of acidity. Intense complexity develops as we age this product with great patience.
La Flor y La Abeja | Intense black currant, cherry pit and licorice aromas are complemented by hints of cola and black pepper. Sharply focused dark berry flavors are lifted by a jolt of smoky minerality and a repeating peppery note. Opens up slowly with aeration, picking up a floral quality that carries through a long, fruit-driven finish.
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