By nose; lichee and lime. By mouth; tangerine, grapefruit and lime. Pairs beautifully with risotto (including mushroom, green olive and summer garden vegetables), pastas, particularly with a fresh pesto sauce, crab and lobster, spicy peal and eat shrimp, grilled Ahi tuna, corn on the cob, Toma, Port Salut and traditional Emmentaler cheeses.
Our only rule is to make the best wines we can. We wait until harvest to decide sparkling or still, as the only difference is the brix level (or the amount of sugar in the grapes, less for sparklings, more for still). Then winemaker David Munksgard considers berry size (bigger is better for sparklings, smaller for still), the health of the canopy, clone selection, even small details such as the relative dampness of the cover crop can make a difference. If necessary, parts of a single block may be picked on different days.