I bought a bottle of Stone Hill Vidal for $6 or $7. I've always liked this wine for its slightly fruity, slightly citrus effects, which are perfect for hot weather. However, after tasting many Vidals during our mid-Missouri wine tour, I realize that Stone Hill has subdued its Vidal in a bath of biochemistry that smooths it out into something like a California Sauvignon Blanc. In contrast, a real Missouri Vidal is slightly odd, a little too fruity, and more citrus than the polite sipper would want to tolerate. I'm not complaining; I'll eagerly go back for more. But it's not a real Missouri Vidal.
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