La rivista americana Wine Spectator parla del Brachetto d’Acqui di Braida in abbinamento con il dessert Red Berry Pavlovas with Ginger Granité and Fromage Blanc proposto dallo chef Jean-Georges Vongerichten nel suo ristorante Jean-Georges a Central Park West, New York.
“Sometimes – scrive Eric Hastings – a syrupy wine is like another course: it’s too much. This wine has bright acidity and a touch of effervescencem and the berries and the fruit in the wine and dessert work great together. It lightens and lifts everything”.
Pubblicato il 12 Marzo, 2019