Ramato wines are distinctive for their baking
spice, dried fruit, tropical fruit and herbal aromas. On the palate, G-Ray offers more dried fruit with stone
fruit skins and spice. Overall a good structure and tannin, making it a nice match for diverse styles of
cuisines and dishes, including curry dishes, Moroccan cuisine, Ethiopian cuisine (like those spongelike
pancakes called Injera), Korean dishes with fermented kimchi (bibim bap), and traditional Japanese cuisine,
including fermented soybeans (Natto). Due to the high phenolic content (tannin and bitterness) and the
nutty tartness they exhibit, G-Ray pairs with a wide variety of meats, ranging from beef to fish.