Over the last decade, it has found a bit more love, and is now used to make handy reds like Red Boar, which is smooth, jolly and invitingly fruity, with a tart little twist. Think cranberry and redcurrant jelly with hints of the astringency and tweak of herbs and bark you find in red vermouth and maybe the tiniest lick of salami. Red Boar would make a good house wine, or open it with Spanish rice dishes or caramelised roasted vegetables with herbs.”
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