| |
 | 2007 Standing Stone Vineyards Vidal Finger Lakes Dry
|  |
|
|
|
 |
|
|
|
Ratings and Awards
|
|
|
|
Wine Enthusiast Score: |
|
Wine Spectator Score: |
|
Wine Advocate Score: |
Awards:
|
|
|
|
| |
|
|
|
|
|
|
Varietal:
| Other White Wines
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 91 | JaneGarvey | Atlanta | Georgia | USA | Vidal is a hybrid grape of Ugni Blanc (a/k/a Trebbiano, a V. vinifera) and Rayon d’Or (Seibel 4986), itself a hybrid. Vidal doesn’t get much respect from the wine geeks among us, to whom I respond, “Oh well, more for me!” The Seibel grapes, which are all numbered, are the work of Frenchman Albert Seibel (d. 1936). While the grapes have not found favor in France, they have done well in cold climates, such as Canada and the Eastern U.S, where Vidal is made in a range of styles from dry to sweet (including ice wine). This example shows a lovely pale straw color, and aromas that suggest a range of tropical fruit characters, including grapefruit and star fruit (carambola). These characters inform the palate as well, concluding in a long, crisp finish. Good acidity keeps the wine on an even keel with the fruit. Medium-bodied with lovely complexity, some minerality, and an appealing fruit profile, the wine is a terrific value for serving a large gathering. Another advantage: Moderate alcohol, about 11%. Serve moderately chilled, about 50-55ºF/10-13ºC, in medium-sized tulip-shaped glasses. Foods: seafood-based appetizers, such as tiny crab cakes, crab quiche, seafood sausages with beurre blanc, seafood terrines or mousses; scallops; goat cheese (singularly yummy); composed salads with white meats or seafood; roasted white meat turkey with apple/celery stuffing (no sage or dried herbs); Croque Monsieur made with smoked turkey; turkey croquets.
Sommelier Direct | 11/01/2009 |
|
|