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颜色: 深銅色
嗅觉: 陳舊的皮革、熱紅酒、單寧和木香。李子、葡萄乾、黑莓、越橘、肉荳蔻、肉桂。燉水果和煮糖。核桃和小荳蔻。
味觉: 顆粒狀甜、香料和辛辣的熱葡萄酒。深色葡萄皮果醬。四川花椒。醬油,厚厚的香菇肉塊。葡萄柚的苦味和鹽醃火腿。
结论: 清淡的蜂蜜,清淡的果醬。木香和澀味。香菇。
@111hotpot
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