This really is a can’t miss wine to pair with seafood or asian cuisine — I tend to get excited about any wine with Viognier/Marsanne/Roussanne components — as they tend to have substance on the palate and aromatic and exotic on the nose as well. The finest expressions do not need food or any additional elements as they are almost too perfect to pair with anything else.
This wine was an exception for me — it is not as aromatic as I expected — and I certainly would not have pegged it as having VMR components — I would have thought it was a NZ Sauvignon Blanc — very crisp with great acidity……not exactly what I expected or hoped for — but this is a great choice to pair with seafood or any spicy or salty asian cuisine — it would really stand up to most foods that might be a bit of challenge.
You can hide a wine’s flaws by serving it at a lower temperature than usual — and I would serve this on the colder side of chilled — not that it is flawed, but with this wine it simply brings out the best attributes of both the wine and the food.
A great choice to enhance some foods that might not be very food friendly — or even make a good meal much better.