Mild, with a mouth-warming hint of pepper and a smooth clean finish. Translucent yellow, sage which originated in the Mediterranean and Asia Minor, gets its name from the Latin salvia [meaning 'to heal']. This varietal blends well with any tea or ale and the sage components work well to cut the fattiness found in meats.
Pairs well with rosemary, game, veal, prosciutto - and is a standard accompaniment to Parmesan or Manchego cheeses. Try adding just a touch to butter and serve on top of gnocci or pumpkin ravioli.