I had hopes it would be good with the Italian pinwheel steaks-but it overpowered it a bit. Last time I made the steaks I used Asiago cheese, which was very strong. I think I underestimated the mildness of provolone, so while the wine was very good, plumy, a bit smoky and coco-ish, it was a bit too strong for the food. I should’ve decanted it, or even better, picked a different dish for the wine.
I love the Mosby labels, (and the wine!) but sadly they don’t come off very easily-in fact, I have yet to be successful with one yet. But I’ll keep on trying!!!! Thanks Lucy!!!!