VirtuosoLife - January/February 2008 - (Page 69) groves and wild pastureland, you’ll see miles of vineyards. Canonau, perhaps the most famous red varietal, can be soft in feel but strong in flavor, a delicious foil to the salty meats and cheeses. Vermentino is a popular white, crisp and greenish. Vernaccia is another white, usually more delicate and flowery in flavor. Style and quality range widely, and there are hundreds of wines to choose from; as with all gastronomic pursuits in Sardinia, you’ll always do best to trust your server. Rather than grappa, your meal will probably end with mirto, made from myrtle berries. The sweetly astringent liqueur goes down smoothly but wakes you up. Have it after dessert, which might be cookies or cakes flavored with almonds, honey, or citrus, often baked but sometimes fried – and probably made from a centuries-old recipe. The best way to end a meal is to soak in Sardinia itself, from touring the towns to swimming on a secluded beach. The octopi down below will thank you for leaving them alone (for now, anyway). BIG FIVE Find Your Enrichment Today Introducing Big Five’s Enrichment Series A collection of intimate journeys to Africa, Asia and Latin America. Individualized guaranteed departures scheduled throughout 2008. Space is limited. Contact your Virtuoso Specialist for reservations. Enriching Lives Through Distinctive Journeys
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