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a few nights ago after decanting for about two hours,its bouquet of blackcurrants and some red fruits was amply supported by a full bodied palate of mature fruits with supple but unintrusive tannins.There was just a hint of secondary flavours of some ceda
While certain countries tend to serve liver 24/7/365, in others it’s more of a seasonal thing. As I tend to be a huge fan of liver in most varieties and from many an animal (from chicken, via goose or beef to lamb (the latter can be truly tasty raw as wel
As shown in the thread on the Brotherhood and Unity highway some days ago, food is important in the Balkans. And as asked for, here a broader selection 😁 Small starter… Old school cevap - or a Serbian calzone with about half a kg of minced meat and kajmak
over dinner with visiting friend....and it wouldn't break the bank Lovely bouquet of hint of petrol with citrus and whiff of honey and lime and apple with mineraity on the palate.....acidity riding the spice of the black pepper crab Very enjoyable