Table
Ojiblanca on the Table: A Pairing Guide for Carpaccio and the Cheeseboard
ORO CELESTE Ojiblanca — 0.16% acidity, 600+ mg/kg polyphenols — brings a layered almond-and-grass character that quietly lifts both the delicacy of raw-meat carpaccio and the fat-rich complexity of a well-built cheeseboard.
OLEA Editorial