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Complex aromas and flavors of pineapple, pear, and apple are framed against a background of toasty oak, clove, butterscotch, and vanilla. An exciting alternative to Chardonnay, it makes a wonderful accompaniment to a wide variety of seafood and poultry dishes. At the historic family winery in Silicon Valley, Mirassou Chef de Cuisine David Page pairs this Pinot Blanc with his signature Fresh Maine Lobster Ravioli with Sea Scallops, Sweet Corn, and Lobster Butter.
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