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2007 “Bone-Dry” French Colombard. $16.99.
French Colombard has always been toward the ‘sweet side’, and is well known in France for another reason in that the grape was regularly used to make cognac. In addition, French Colombard grapes are the second most produced grape in California behind Chardonnay.
French Colombard juice is naturally sweet and is used in sweetening baby food. In 2002 we brought out this ‘bone dry’ by fermenting the sugar out of the wine. The wine was a hit! Overwhelmingly, this is a wine that goes well with any fish dish yet challenging when drunk alone. A real ‘Texas-Style®” wine treat – fruity, tart, rich and smooth as silk.
• 0% Residual Sugar
• 12.5% Alcohol
• 636 cases produced
• Bottled January 2008
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2007 Sauvignon Blanc. $16.99.
Fermented in stainless steel tanks, this wine has aromas of citrus and fresh mown hay. The wine has intense flavors of pink grapefruit and alfalfa. It goes extremely well with spicy foods and is a favorite among people who like to have a little bit more body and heft to a Sauvignon Blanc.
We have customers try this wine with Jerk Habanero jam, cream cheese and crackers to demonstrate how well it goes with spicy foods such as spicy chili, curry and even wasabi. And for those pure Texans, this wine goes fabulously with nachos piled high with jalapeños.
• 0% Residual Sugar
• 12.5% Alcohol
• 145 cases produced
• Bottled February 2008
A star attraction of this wine is our very own - Shootin Blancs ® Developed by the owner, this includes a sweet-hot jalapeño pepper paired with the Sauvignon Blanc in a frozen shot glass.
Click Here to review our Terms and Conditions of Wine Ordering/Purchasing, Quantity Discounts, Shipping, Returns/Refunds/Exchanges & Limits of Liability
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