Pear, peach, and some buttery creaminess. A bit astringent at first, but it smoothes out on the finish with the subtle flavors of a caramel apple

Pairs well with seafood dishes based on shellfish like crab, lobster, shrimp, and mussels.

Gewurztraminer wine smells and tastes of lychee fruit. However, other tropical fruits such as pineapple and apricot are also common notes.

Pairs well with Asian cuisine with soy sauce and chiles, Indian curries and roast or grilled meats with fruit sauces or chutneys are ideal foods to match.

Semi-sweet white wine with notes of Citrus, Pear, Yellow Apple, Red Apple, and Grape Juice

Pairs especially well with pungent cheese, such as Munster, Grayson or Limburger. Also try with smoked pork chops or honey-baked ham

Moscato usually has high concentrations of residual sugar, giving it an intense sweetness. The most common Moscato tasting notes are clear stone fruit flavors like peach and apricot with orange blossom aromas.

Pairs perfectly with spicy foods like curries or spiced chicken wings.

Pinot grigio is a dry, light-bodied wine with aromas of lemon-lime, pear, and stone fruit like peach and apricot. You may also notice scents of almond, baking spices, or honeysuckle.

Pairs well with Clams, Fish, Prosciutto, Sushi, Chicken Alfredo, Salad, Lemon Chicken, and Antipasto.

Washington winemakers lean toward drier styles that are bright, clean, and pair well with seafood and other delicate flavors. You'll taste hints of peach, citrus lime and mandarin in this elegant, sometimes slightly effervescent character.

Pairs well with Duck, pork, or other meat dishes

These flavors can be like freshly cut grass, green peppers, or herbs. The Sauvignon Blancs from Chile do not have as many of those green flavors and instead are more citrus forward.

Pairs well with Green Vegetable dishes such as broccoli and Asparagus

In warm climates, flavours are lavish, ripe and uncomplicated and the structure is mouth filling and rounded. Flavours and aromas of peach, fig and melon are common in these wines.

Pairs well with chicken, fish, turkey, some veal dishes, mushrooms and pasta with light cream-based sauces

As any wine academic will tell you, a quintessential late-harvest Gewurztraminer wine smells and tastes of lychee fruit. However, other tropical fruits such as pineapple and apricot are also common notes.

Pairs well with pork chops, roasted ham, sausages loaded with sauerkraut, and wiener schnitzel.

Pinot grigio is a dry, light-bodied wine with aromas of lemon-lime, pear, and stone fruit like peach and apricot. You may also notice scents of almond, baking spices, or honeysuckle.

Pairs well with Clams, Fish, Prosciutto, Sushi, Chicken Alfredo, Salad, Lemon Chicken, and Antipasto.

Riesling is an aromatic, deliciously refreshing wine that tastes like the nectar of apples, apricots, peaches and pears and comes in a tall slender glass bottle. Usually crisp, due to its high levels of acidity, Riesling is known for its strong floral aromas.

Paris well with delicate (or raw) fish

The wines are usually light, crisp, and brimming with gorgeous flavors of zesty lime, grapefruit, and melon. These fruit flavors are perfectly complemented with subtle herbal flavors. Some say that Sauvignon Blanc smells like freshly mown grass.

Pairs well with barely seasoned ingredients such as raw and lightly cooked shellfish like oysters and shell-on prawns, fresh crab and simply grilled fish such as sea bass.

Traminer Riesling is the perfect white blend. Peach and melon undertones from Riesling marry beautifully with the spice, mango, grapefruit and lychee notes from Gewürztraminer. Incredibly elegant with a hint of sweetness from our Riesling-based Flavour Reserve.

Pairs well with Asian Cuisine, Soft Cheeses, Oily Fish, Smoked Salmon.

Dry Creek chardonnay produces wonderful hints of Pineapple, lemon and apple. It grows evenly and ripens wonderfully. Dry Creek is distinctive from our neighbors in that it makes a great acid driven food friendly base to work with in the cellar.

Pairs well with butter or nutty flavors. When it comes to seafood it will pair well with seafood dishes based on shellfish like crab, lobster, shrimp, and mussels.

Bright and fresh palate of green apple, melon, and lemon zest. Fruit-forward with crisp acidity.

Pairs well with delicate fish, crab, prawns and mild soft-ripened cheese

Sauvignon Blanc from Marlborough has a distinctive, if not charmingly addictive character. The high mouthwatering acidity complements rich tropical flavors contrasted by asparagus, green grass savory character.

Pairs well with chicken, turkey, pork, halibut, crab, lobster, haddock, bass, cod, salmon, oysters w/ mignonette