Fetzer Sauvignon Blanc Echo Ridge-Wine Chateau
 
Item #:
1034979-1

Fetzer Sauvignon Blanc Echo Ridge
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$16.97
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$13.97
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This Sauvignon Blanc has the traditional aromas of cut grass followed by melon, orange, pear and apricot with tropical notes of passion fruit and mango. Jasmine and other floral aromas add interest to the wine. The balanced acids give this wine a wonderful mouth-feel, with the predominant flavor of grapefruit.FOOD PAIRING Sauce Weight: Light Acidity of dish: Medium to medium high Preferred Cooking Method: Baked, poached, and served with salads Base Ingredients: Shrimp, Mussels, Sole, Scallops, Sea Bass, Chicken, Game Hens, Turkey Bridge Ingredients*: Citrus, Fennel, Bell Peppers, Garlic, Capers, Curry, Dill, Basil, Cilantro, Pine Nuts, and Almonds Cheeses: Goat, Swiss, Feta, Parmigiano-Reggiano,WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100% stainless steel Key Varietal Component: Sauvignon Blanc Acid/pH: 0.63/3.29 Alcohol: 12.0% Residual Sugar: 0.19% Production: 90,000 cases
This Sauvignon Blanc has the traditional aromas of cut grass followed by melon, orange, pear and apricot with tropical notes of passion fruit and mango. Jasmine and other floral aromas add interest to the wine. The balanced acids give this wine a wonderful mouth-feel, with the predominant flavor of grapefruit.FOOD PAIRING Sauce Weight: Light Acidity of dish: Medium to medium high Preferred Cooking Method: Baked, poached, and served with salads Base Ingredients: Shrimp, Mussels, Sole, Scallops, Sea Bass, Chicken, Game Hens, Turkey Bridge Ingredients*: Citrus, Fennel, Bell Peppers, Garlic, Capers, Curry, Dill, Basil, Cilantro, Pine Nuts, and Almonds Cheeses: Goat, Swiss, Feta, Parmigiano-Reggiano,WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100% stainless steel Key Varietal Component: Sauvignon Blanc Acid/pH: 0.63/3.29 Alcohol: 12.0% Residual Sugar: 0.19% Production: 90,000 cases

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