You love their wax (or what it does), now you can love their wines (and what they does). Three years ago on these very pages I told you about Brazilian wine – while I attempted to write eloquently about their fermented grape product I can honestly say that for the most part the wine was barely passable and many of them were cooked – don’t get me wrong, some were very good, but the majority were not (I wrote about 8 wines out of a possible 40-50).
Fast forward some three years later and it has made a world of difference … (read about the wines, the food and where you can read more of my comments and tasting notes)