Saint Pierre 2003 fish eggs which adds flavor

which adds flavor

2005 and 2007 vintages

Take the packet out with the sausages and gingerly cut the top away (be careful not to scald your hands with the hot water)

Ensure the sausage is at room temperature

The ham is then baked in an oven until the glaze is caramelized

Saint Pierre 2003 fish eggs which adds flavorBeefy, masculine, vigorous, full bodied wine, the 2003 Saint Pierre is just beginning to hit full maturity. A lovely bouquet of cedarwood, forest floor, roasted herbs, black currants, new saddle leather and spice is followed by a long, well made, beefy, rich, voluptuously textured wine with low acidity and ripe tannin. Drink it over the next 7 8 years. RP 92+