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Description
and Rabo de Toro (bull tail stew)
Dominique Gruhier
Ingredients: 1 lb plant-based meat of your choice 1 ½ teaspoons salt 2 shallots
The medium to full-bodied palate is firm and crunchy with bags of bright fruit and a grainy texture
Byrrh Grand Quinquina NV large format and Rabo de Toro (bullFrom: Roussillon, France (Thuir, in the heart of French Catalan territory) Tasting Notes: Byrrh combines a generous, port like wine and mistelle base with a firm backbone of natural quinine to produce a fruity, refreshing aperitif by itself, with tonic and a twist, or paired with blue cheese. In cocktails, Byrrh mixes well with vodka, gin, cognac, tequila, Irish whiskey, and grapefruit. Add a little gin or tequila to a Byrrh tonic for a firmer
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