Laura Lorenzo - Azoz Da Vila 2017 Fish rounding out local seafoods "merroir"

rounding out local seafoods "merroir" (like terroir for the sea)

is actually a dehydrated lime

We support salmon served at every meal

The sofrito can be added to the paella pan just prior to adding the rice and other ingredients

The Nerthus is transparent to the point of brilliance

Laura Lorenzo - Azoz Da Vila 2017 Fish rounding out local seafoods "merroir"From one of my favorite winemakers from the Canary Islands comes this field blend of a bunch of 80 to 100 year old grapes you've never heard of. She believes in bringing back old forgotten vinyards from disrepair. Dark fruit and rustic. Perfect with Charcuterie and game meats. Did i mention she has dreads, if thats a selling point. It is to me!