I spent today in the Fanagoria winery in Russia. It’s a big operation, making a range of wines from 2500 hectares of vines. That’s big by any standards, but this Jacob’s Creek of Russian wine does a pretty good job, aided by consultant winemaker John Worontschack.
Some food notes. Above, herring, onion and potato; below, sala, which is pork fat. Both are great with vodka.
Above, we have a fish called sultanka, which is deep fried; below is cephal, which is grey mullet.