Lighter Whites for Delicate Dishes:
Shellfish, Delicate Fish such as Sole or Snapper,
Grilled Vegetables, Salads, Pasta with Oil-based
And Vegetable Sauces.
100. SAUVIGNON BLANC, Rancho Zabaco
A truly outstanding Sauvignon Blanc! This selection has the rich
aromas of guava, mango and fig, and is full of citrus flavors. A bit
of the juice was barrel fermented in French oak, adding a touch
of creaminess to the long, lingering finish.
101. SAUVIGNON BLANC, Clos Du Bois
This round, medium-bodied wine is barrel fermented to
add softness to its crisp acidity. The flavors of melon,
grapefruit, pineapple, and lemongrass, blend well with
the light vanilla finish.
102. SAUVIGNON BLANC, Sterling
Bright, pale straw color with hints of honey, pear and
ripe apricots in the nose. The juicy ruby grapefruit
flavors continue to a crisp, clean finish.
103. PINOT GRIGIO, “Danzante”, Mondavi
and Frescobaldi
This is a very vibrant wine, that is full of the flavors
of citrus, peach and melon, ending with a clean, crisp finish.
104. PINOT GRIGIO, Concilio
Crisp and dry with a slightly nutty aftertaste, this wine is
cold macerated to impart richness and complexity. The
bouquet is delicate, and the wine is well-balanced.
105. PINOT GRIGIO / CHARDONNAY, Luna Di Luna
A superlative wine with an abundance of fruit flavors,
including apples, peaches and other herbal fruit tones.
Crisp, fresh, well-balanced and pleasantly dry.
106. PINOT GRIGIO “Alto Adige”, Santa
Margherita
Northern Italy’s most prestigious white wine is a pale
straw-yellow in color. This is a dry white wine that is
fruity and complex. It has a clean, intense aroma and
dry flavor, with a pleasant green apple aftertaste.
107. PINOT GRIGIO / SAUVIGNON BLANC, “DUE UVE”, Bertani
Round, medium-bodied, made from a blend of distinct white
varietals; Elegant, with peach and apricot fruit aromas.
108. PINOT GRIGIO, “San Angelo”, Castello Banfi Montalcino
Possesses a silky texture and exceptional balance above and beyond
those of its traditional counterparts. There, a warm Tuscan climate
and Mediterranean breezes impart tropical fruit nuances and a
delicate richness, with a clean crisp finish.
109. SAUVIGNON BLANC, “Vintners Reserve”, Kendall-Jackson
This wonderfully consistent wine, is richly layered with abundant,
ripe fruit flavors of citrus, melon and fig. It has mild
acidity, with a grassy edge that finishes bright and clean.
110. REISLING, Mirassou, Monterey County
A silver medal Tasting Guild award winner. This versatile
wine has deep fruit character, full of pear and apricot flavors,
balanced with a wonderful food-pairing acidity. It is sweet,
tangy and refreshing with an off dry style.
111. WHITE ZINFANDEL, Beringer
A premium, well-balanced white zinfandel, bringing together
full, fruity flavors of strawberries and red berries complemented
by a refreshing citrus-tinged acidity. Soft, and blush colored,
this wine has the classic aroma of the zinfandel grape.
112. ORVIETTO CLASSICO, Bigi
Orvietto is Umbrias’ most famous and historic wine, called
the “Wine of Popes.” It has a brilliant pale straw color with
a
delicate yet intense aroma. It has a fresh and easy taste with
light apple, fruit cocktail and mineral character, concluding
with a pleasing, crisp finish.
114. VIOGNIER, Pepperwood Grove
A refreshing alternative to Chardonnay! This wine has complex
floral characteristics, with lush melon and apricot flavors and
lemony vanilla tones in the finish.
115. PINOT GRIGIO “Lumina”, Ruffino
If you enjoy Santa Margherita , you will be pleased with
this
alternative! Pale straw in color, this wine is a lively, compact,
well-balanced Pinot Grigio, with a bouquet of exotic pineapples
and a hint of faint strawberries. On the palate, the wine is crisp
and full of fresh fruit character.
116. SAUVIGNON BLANC, Matua Valley, New Zealand
A distinctive Sauvignon Blanc from Marlborough, New Zealand.
This selection exhibits intense ripe gooseberry and passionfruit
characters. The palate is fresh, zingy and vibrant with a hint of
residual sugar that provides an appealing balance to the crisp
lingering finish.