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Up to this point we had been drinking a 1999 Friuli, a wine I can heartily recommend, and with the meat course coming we switched to a 1998 Bardolino , again a very pleasant and easily quaffable red.
Bardolino is best drunk young.
Good Bardolino is regularly produced outside the Classico zone, notably in Sommacampagna.
But for duck with cherries, you should go for a light red Italian Bardolino or Chianti.
This wine from Bardolino would be convivial company in a café this summer.
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