Veritas 2005 - Bronze
A compelling mix of elegance and complexity, fruit and oak, terroir and technique with lots of sitrus and peach flavour on the palate.
Soup: Bouillon, thickened soup from meat, poultry or fish.Meat: Carpaccio, fillet, tongue, Osso buco and fried liver. Chicken, guinea fowl, duck and rabbit.Fish: Scampi, shrimps, Jacobs’s mussel and lobster. Depending on cooking method all freshwater and sea fish.Herbs: Parsley, chives, dill, tarragon, white pepper and coriander. Fennel, bay leaves and saffron.