Zesty and bracing, exhaling citrus, liquid honey and brioche and tasting of red grapefruit, candied peel, roast chestnut and caramelized apple tart.
Food Matching: Dishes involving quince and citrus fruit, such as veal, lamb and quince tagine, fine fish and/or shellfish with citrus-based sauces, oysters au gratin. Recipes with spices, cinnamon, curry are good options, and for dessert, a delicious bread pudding with redcurrant coulis or citrus gratin.