Cooked wine

Typically Provençal, made the old way in a cauldron over a wood fire for 10 hours. The slow and steady work of cooking gives it smoky and quince notes. Then it ages languidly in barrels and presented in a slender 50cl bottle.
Today it’s a treat to treat yourself to. It will evolve towards sweet flavors of candied fruit.

Food / wine pairing: Aperitif, Foie gras Powerful
cheeses: blue cheese, goat cheese
Desserts: around chocolate