If you want to drink a wine that makes you think, then pick up the Pargua II. Rarely have I seen a wine that changes so much in the glass as it opens up. I would suggest opening the bottle and drinking it slowly over a few hours. The fruit is there immediately with scents of plum, strawberry and raspberry. Next comes the green bell pepper and vanilla, and finally after it’s been open for some time, you get hit with loads of chocolate and eucalyptus as though the wine got a second wind. There is also ample oak on this wine, but it’s well integrated and not overpowering. It’s a big wine with chewy tannins and a long finish, but I think it’s very unique and a great value. Food Pairing Suggestions: Just about any steak will do with this wine, lean or fatty, as long as it’s not cooked beyond medium rare. If it’s overcooked, especially a lean steak, it will be a disaster of a pairing. Along with the steak, I’d serve any number of well-seasoned wilted dark greens such as spinach, kale or collard greens. My final choice for a food with the Pargua II is braised pork belly. I think that would be a lovely match.
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