I recently pulled out the bottle of Greenvale’s 2008 Vidal Blanc that I brought home from my August visit. I had been quite impressed with the wine just from the 1 oz tasting I had sampled that afternoon. My initial impressions were of the 2007 vintage which had soft notes of pear on the front and tart green apple on the back, an overall pleasant and refreshing combination.
Uncorking the 2008, I found myself looking forward to experiencing the differences between the vintages. The nose retains the touch of lushness that is so often characteristic of vidal blanc wines, and that really comes out in the ice wines or late harvest wines.
In the mouth, the notes of pear are still present on the front, but the sharper, tarter notes in the back had notes of grapefruit as well as green apple. I paired the wine with a crisp green salad with grilled chicken, and I suspect the citrus vinaigrette brought out some of the grapefruit notes I was picking up. I did find that salad toned down the acid bite on the finish of the wine, and together the two worked really well.
The wine is nicely fruity, well balanced, crisp and quite refreshing, and I have it on the list to pick up a few more bottles next time I’m in the Newport area. It stands well on its own, and in addition to pairing it with salads, it should work equally well with grilled shrimp or a spicy chicken stir fry, and I’m looking forward to trying it with my favorite Thai Green Curry.