Bukettraube is the spicy fusion food partner, "BUT" not hot food. Sweet Cape curries, sweet barbeques, or goose liver and baked fruits all work well. Monkeygland, raisin and Thai sauces go well with bukettraube. We cannot stress it enough that this isn't a dessert wine. The wine does not like chocolate or dairy (the latter - if infused with orange peel, or sweet fruit flavours - can work). Turkish desserts are natural bukettraube partners.

A floral Bukettraube with notes of chamomile and white blossom aromas. Hints of apricot, dried fruit and honeydew follows through on the palate. Semi-Sweet on the palate that leads to a sensational creamy finish. A great food pairing wine.