I found myself needing white wine for a mushroom stroganoff and all I had on-hand was the Pedro Gimenez. I first thought to myself, “this is probably too good for this recipe,” but then I saw reason and concluded, “this is all the excuse I need to uncork this bottle and enjoy while I cook.” With plenty of stone fruit, green apple, and crisp minerality, one can appreciate the unique terroir of… OK I have no idea. My palate is not that refined. What I can say is that I enjoyed this particular bottle as much as my first. Other white wines I tend to enjoy: dry riesling and white Burgundy.
The moscatel is a little too floral for me to regularly imbibe, but I would never refuse a glass. Fortunately, the tannat was surprisingly delicious and led me to order several more bottles of the varietal from Chufly. Other red wines I enjoy: jammy Pinot Noir, Zinfandel, and Cabernet Sauvignon. Tannat landed right up there with the best of them. It would be a shame tannat give this grape a chance. With a pun like that, how can you say no?