Chardonnay
Gold in the glass, this delicious wine has lush overtones of vanilla and butterscotch – all ending in a crisp finish and is rich in varietal character with a delightfully fruity noise. Great served with pastas, seafood and shellfish.
Frosted Blanc (Bordailles Blanc)
The smooth, fruity bouquet heralds a soft, light herbaceous flavor with a subtle almond taste. Crisp yet delicate, it is best with shellfish, white meats and poultry.
Viognier
This medium bodied wine has a rich and complex aroma with just a hint of apricot and peach ending in a creamy smooth finish. Pairs well with spicy Thai and oriental stir fry dishes.
Wentletrap White (Pinot Grigio)
A succulent introduction – the gentle scent of honey and herbs. This dry straw-colored wine is light, yet pleasingly tart with softening hints of green melon. The finish is clean and crisp. It marries well with pastas in cream sauce, fish, and grilled chicken
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