One of the few American versions of this Burgundy wine you will find, and quite well made. Kudos to this Washington winery and vineyard for giving us the perfect foil to curry and Chinese food, raw oysters or light fish like sole or scrod. On its own it is quite lean and outright acidic. Yet there are some sweeter lemon-lime notes and a touch of marzipan. And you can always sweeten it up like the French do—with some crème de cassis.
One of the few American versions of this Burgundy wine you will find, and quite well made. Kudos to this Washington winery and vineyard for giving us the perfect foil to curry and Chinese food, raw oysters or light fish like sole or scrod. On its own it is quite lean and outright acidic. Yet there are some sweeter lemon-lime notes and a touch of marzipan. And you can always sweeten it up like the French do—with some crème de cassis.
One of the few American versions of this Burgundy wine you will find, and quite well made. Kudos to this Washington winery and vineyard for giving us the perfect foil to curry and Chinese food, raw oysters or light fish like sole or scrod. On its own it is quite lean and outright acidic. Yet there are some sweeter lemon-lime notes and a touch of marzipan. And you can always sweeten it up like the French do—with some crème de cassis.