Tuna Belly in Olive Oil (Ventresca de Atum em Azeite), José Gourmet, PortugalJos Gourmets ventresca delivers the luxurious cut of tuna bellyplump, silky, and fashionably dressed in extra virgin olive oil. Hand packed in Portugal using traditional methods, this is not your everyday tuna. Its opulent, buttery, and made to be savored. PRODUCER: Jos Gourmet ORIGIN: Portugal FISH VARIETY: Tuna (species not specified, cut from the belly ventresca) PREPARATION: Pre cooked, sliced tuna belly preserved in extra virgin olive oil

3% Counoise

Add 1/2 | of warm vegetable stock

followed by extended bottle aging prior to release

and nutrient-dense—packed here in a savory

The name BloodRoot reflects the founders' belief in wine's rootedness in place: the "blood" of the vine nourished by the "roots" and terroir of each site

wheat bread

to integrate tannins and add nuanced spice complexity

fermented in temperature-controlled stainless steel tanks using indigenous yeasts

TASTING NOTES: Deep ruby in color

PAIRING: chilled white vermouth

It's a mood

serving wine and snacks