Chateau de Saint Cosme Gigondas "Le Claux" 2010 Confit Grill or roast with the

Grill or roast with the fat cap on for self-basting flavour

The color is an inky purple

Rest the sausage for 5 minutes before serving

There are two types of brisket the "flat" and the "point" the "flat" is leaner and it's the one that is mostly used for slicing and corned beef

structured

Chateau de Saint Cosme Gigondas "Le Claux" 2010 Confit Grill or roast with theThe opaque ruby purple hued, enormously concentrated 2010 Gigondas Le Claux (from vines planted in limestone soils; 150 cases produced) displays subtle notes of earth, black fruits and flowers in addition to a huge, opulent, full bodied mouthfeel, good acidity and some structure and tannin in the finish. It will benefit from 2 3 years of cellaring and last for 15 20 years. Louis Barruol has been at the top of his game since the late 1990s, and over