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The base of the 2005 blend is Viognier, Chenin Blanc, French Columbard, and Sauvignon Blanc. The French Columbard is clean and fresh, the Chenin Blanc and Sauvignon Blanc contribute crisp acicity and the Viognier adds to the mouthfeel and lists up the floral aroma.
Food pairings: potato-crusted sea bass, grilled veggies, pasta with cream sauce, crustaceans, garlic-roasted poultry, anything that swims.
