Leoville Barton 1988 Seasoning Its high carbon content enables

Its high carbon content enables intense heat

Defrosting time: 30minBaking time: 16minBaking Temp:165-170°C

This is Pinot Noir at its silky best with a long and satisfying finish and one of our favorite wines from a young block in the vineyard

Because of its leanness this fish becomes dried-out if overcooked

raw sausages must be cooked to a minimum internal temperature of 72 degrees celcious ( or 160 F) for it to be safe to eat

Leoville Barton 1988 Seasoning Its high carbon content enablesLike several other 1988s, this wines rather hard, unyielding, early style has given way to a classically structured Bordeaux with a very youthful color (younger than the 1989), deep, earthy, cassis fruit intermixed with wood, smoke, mineral, and a hint of roasted herbs. The wine has excellent depth, medium to full body, moderate tannin, and a very youthful, vigorous feel. It is approachable, but seems destined to outlive the more renowned and