Cannonau, a grape more recognized by its synonym, Grenache, is known as such on the Mediterranean oasis of Sardegna. This version from the rugged garrigue-laden island landscape has herb-tinged flavors of ripe strawberries, dark cherry and plum on the palate. While an intriguing wine on its own, it will really shine when paired with richer poultry dishes like duck and quail.
Recipe PairingsQuail With Fregola And Olives
red berry fruits
Fortified wines, such as Sherry and Port, are made by adding brandy – which is basically just wine that's been distilled, so it becomes a sort of grape vodka. Adding that back to a wine is what "fortifies" it.