Rieussec 2003 french The meat takes on the

The meat takes on the flavor of what it is seasoned with and should be marinated before it is cooked for the best flavor

This wine is made from a blend of Sauvignon Blanc and Sémillon grapes and known for its rich and complex flavor profile

it is one of the real successes of the vintage

Medium– 60° Celcius

Much like this wine: put under pressure

Rieussec 2003 french The meat takes on theThe 2003 Rieussec is a blend of 91% Semillon, 6% Sauvignon Blanc and 3% Muscadelle picked between 17 September and 1 October. Much deeper in color than other vintages, it has a mature, almost tropical mango and passion fruit nose that feels a little one dimensional. The palate is medium bodied and smooth on the entry, a little waxy in texture with nutmeg and dried honey notes on the mature, Tokaji like finish. Given my previous remarks, I wonder if