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This is our dry Vidal. Aroma suggest butter, lemon zest, and confectioners sugar. A light mouth feel that has a great acidity level that gives it its crispiness, with some citrus tones like grapefruit. We suggest you serve between 45-50°F. It pairs well with cheddar, brie, roquefort and mascarpone.
This is our dry Vidal. Aroma suggest butter, lemon zest, and confectioners sugar. A light mouth feel that has a great acidity level that gives it its crispiness, with some citrus tones like grapefruit. We suggest you serve between 45-50°F. It pairs well with cheddar, brie, roquefort and mascarpone.