A Conundrum…

20 Aug

  The BlogSpouse and I were enjoying a day in Highlands NC, and lunched at the beautiful Old Edwards Inn whose restaurant specializes in farm-to-table sustainable cuisine.   Given my order of a fresh baked rosemary flatbread pizza topped with Benton’s smoked ham, heirloom cherry tomatoes and local cheeses, and confronted with the restaurant’s extensive wine list, I was at a loss as to which wine would best pair with my lunch.

At first I was leaning towards my old standby of a Willamette Valley Pinot Noir, but then I noticed the listing for a white blend called Conundrum from the venerable Caymus Vineyards.  What a great choice that turned out to be!   The creamy texture and refreshing acidity balanced perfectly with the concentrated layers of peach and melon flavors.   To create the layered flavors that go into the Conundrum blend, Caymus combines Sauvignon Blanc grapes brought in from the Napa Valley, Muscat Canelli from the Central Coast, and Chardonnay and Viognier from Conundrum’s vineyards in Monterey County.  Apparently the exact ratio of the blend is never revealed, but it’s fun trying to guess.

This was a pairing that worked out perfectly – like a Sauvignon Blanc with fresh oysters, or Pinot Noir with cedar plank salmon.  And at about $20 a bottle, I think this wine is a bargain.  


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