One unfamiliar name catches our eye, however. It is the last wine on the list, and neither of us has a clue how to pronounce it. Let's order it. It serves us well with grilled sardines, with octopus cooked with potatoes and olives, and with a heady, aromatic stew of cured meats. For dessert we have excellent Manchego cheese with a quince relish and tall copitas of La Gitana Amontillado.
Life is good.
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