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No wonder that the tomato-basil crema is an absolute favorite in the kitchen and is a real competitor to classic balsamic vinegar - for example as a dressing for rocket salad with mozzarella
as an accompaniment to beef carpaccio
less sweet - and still alcohol-free SMELL: Fine scent of the champagne pear
The crema specialties are made with mild white wine vinegar
this happens at the highest possible temperatures in an open container
JOSE CUERVO Especial Reposado Tequila 0,7l riesling No wonder that the tomato-basilTequila 38% 0. 7L Jose Cuervo, Mexico manufacturing The pias of the blue Weber agave form the basis of the tequila. A pia is the heart of the agave. It is cooked in steam ovens at 60 85C for 24 36 hours. This is where the starch turns into sugar. This sugar is extracted from the plant and fermented with water and yeast. The fermented mass is now distilled twice in a copper still. In order to refine the taste, it then matures in oak barrels for 3
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