Sourced from prized vineyards in the Dry Creek Valley, the wine was made with both bâttonage and sur-lie aging techniques, lending it juicy yet rich flavors of pineapple and lemon, followed by a hint of butterscotch on the finish. An elevated acidity focuses the flavors on the palate — surprising, given the way the wine was aged, but it’s this paradox that makes it so memorable. Pair it with butter-poached fish or lobster for an unforgettable meal.
Recipe PairingsCedar-Planked Lobster Tails
Dry Creek Valley, Sonoma, North Coast, California, United States
Wine is produced throughout North Africa, particularly in places the French colonized, such as Morocco and Algeria. Wine is also commonplace in Tunisia.