(That’s OK, it’s not quite time for St. Patrick’s Day anyway.)

The nose is a veggie-riffic blend of bell pepper and grass that mixes with sharp, slightly tart apple. (Yes, I realize you can’t smell “tart.” You taste “tart,” but in this case, you can absolutely smell what it’s going to taste like.)

The palate is full bodied and has loads of citrus, specifically lemon-créme, and green apple for days. The wine is brand new, and has the bright acidity to prove it. While I think it would be even better in a year, it’s still great tonight (and not bracingly acidic.

Who knew Chileans and Thais would make such a great couple. They compliment each other more than those over-polite cartoon chipmunks. Just remember: Blanc with bland, Riesling with red-hot.

Cheers,
TSW

WoW
…really excited about wine

I usually like my Thai food at a spice level that’s somewhere between flammable and face-melting. For fiery food like this, my obvious beverage choices are Riesling or Gewürztraminer (neither over about 10% alcohol) or beer.

However, I recently had a great Thai meal that, spice-wise, was about has hot as Minnesota cuisine. I can’t tell you how good this sauvignon blanc was with it. And, it didn’t cost much more than the beer would have!

The color of it is that of pale hay – not at all green like many sauv blancs can be.