About This Wine
You may have tasted Colombard without knowing it.
The variety, grown around Gascony in southwestern France, traditionally was distilled into Cognac or Armagnac. But it also can be used to craft tasty table wines, as this 2010 vintage from Montgravet demonstrates.
The vineyards that produced the Montgravet Colombard grapes benefit from Oceanic and Mediterranean influences — sunny days, followed by cool nights that give the vines a chance to rest. The label was named after the hills (“mont” in French) that provide a welcoming home for the vines, and an oval-shaped rock (“gravet”) common to the area.
The wine was crafted in a manner that placed the emphasis on the fruit flavors of the grapes, rather than oak barrel influences. As a result, it can be served well chilled as an aperitif, but also pairs beautifully with seafood. And now that you know the name, we’re guessing there will be a lot of Colombard in your future.
About White Blend
- Grape Composition:100% Colombard
- Grape Source:Cotes de Gascogne Area of Southwestern France
- Aromas & Flavors:Melon, Candied Apricot, Green Apple, Lime and a Hint of Creaminess
- When to Drink:Now Through 2013
- Food Pairing Suggestionseafood, with or without a cream sauce.
Papaya Pear Mango Salsa Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we'd share a pair of "topping" recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County's Kenwood Vineyards. Try it over sea bass, halibut or salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux or almost any white blend. Get The Recipe