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The Susana Balbos’s Crios is a medium-bodied Torrontes which starts sweet and finishes dry, making it a great wine for a variety of situations and dishes. The flavors are primarily floral and tropical fruit, especially melons. The acid is crisp and refreshing and the texture is creamy.
The Chandon Blanc de Noirs is fairly dry, has moderate flavor intensity, and a lively acidity that allows you to pair if with a wide variety of foods. The smooth, clean finish also helps make this a versatile sparkling wine. The primary flavors in Chandon Blanc de Noirs are cherry, strawberry, and currant.
We tried the Sterling Vintner's Collection 2007 Chardonnay with pasta carbonara, thus testing the Chardonnay with both smoky flavors and creamy textures. We found that the pairing was pretty good — the Sterling Chardonnay was sharper, tarter, and drier when paired with the pasta carbonara, which in turn made eating the pasta more enjoyable.
This is a dry, medium-bodied wine with marked acidity. The Priest Ranch 2007 Sauvignon Blanc doesn't taste nearly as strong as it smells. The flavors are only low to moderate, with some barely detectable apple and maybe tropical fruit as well.
At times it has a slightly bitter aftertaste and it really needs to be cold to be enjoyed properly — as it warms, an unpleasant alcohol burn develops. Unfortunately, the colder it is the more the flavors are suppressed. In the end, this unresolvable tension causes the wine to be too unbalanced.
The aromas of the Giesen Marlborough 2007 Sauvignon Blanc are low to moderate in intensity, consisting primarily of unidentifiable fruit - mostly citrus, but also some clear herbaceous notes. The Giesen Marlborough 2007 Sauvignon Blanc is a dry, medium-bodied wine that is marked by nice, crisp acidity that is quite mouth watering. The flavors are primarily citrus and tropical fruit, though some taste gooseberry and some grasses.
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