Monday, February 25, 2008

Is Too Much Of A Good Thing, A Good Thing?

The first time I tried a bottle of Kim Crawford Sauvignon Blanc, I was struck by it's floral and citrus aromas. The bottle was opened at a local restaurant and was super chilled, masking the prominent yellow grapefruit flavor and residual heat.

Last night, the bottle we opened from our wine fridge was close to 55 degrees. It seemed more vibrant & crisp, with an over-powering citrus burst. We decided to quick chill the bottle in ice and water, and yet, the complexity we enjoyed on our first tasting was missing.

Don't get me wrong, I love the flavor of grapefruit, but this 2006 vintage pummeled my taste buds into submission. You could hear them cry, "Uncle". This was definitely too much of a good thing.