"Soft and smooth, with hint of banana and a light acidity on the finish. It goes well with pork ginger, teriyaki  yellowtail, and chilled pork shabu-shabu.
Amatriciana, Bolognese, carbonara, porcini pasta, lasagna. Seafood carpaccio, raw oysters.
Terrine, puff pastry, pot-au-feu, shrimp bisque, potage.
Roast pork, dauphinoise."