Our winemaker has a penchant for cooking with a flair. One of his favourite things is throwing caution to the wind as he adds different spices to his meat rubs. This approach of mixing and trial certainly came in handy when creating the blends for Diabolica. A little bit of this, a little bit of that, tasting, re-tasting, and voilà, a devilishly good wine.
The aromatics on this wine are a result of the expressive Viognier and Muscat that first greet you and lure you in. Citrusy elements with a nice mouthfeel come from the Pinot Blanc and Pinot Gris. The wine exudes with tropical fruit like pineapple and mango. Musky peach, green apple, and orange blossom honey round out the flavour spectrum with a crispness that makes you want to lick your lips. Yes, it is tempting.
While we would love to suggest this with deviled eggs, our preferences lean a bit more on the expected side tinged with a bit of experimentation. A fresh green salad with mandarin oranges, sliced fennel and a light vinaigrette is tasty or a pan-seared white fish with almond slivers. Your favourite quinoa side dish, preferably with coloured grains, turns this into an elegant pairing. On the go or too little time? Try these quick appetizers – dill Havarti cheese with flax-seed crackers, hummus with a squeeze of fresh lemon, or assorted roasted nuts. Be a bit unconventional. Tempt your friends with different foods each time.
|Varietals:||Pinot Gris 39%,Viognier 19%, Pinot Blanc 12%, Muscat 8%, other whites|
|12% Alc. | T.A. 6.0 g/l | pH: 3.30 | 750 mL|
|Oak:||Stainless steel fermenters|
|Vineyards:||Oliver 40%, Kelowna 23%, Naramata 19%, Osoyoos 18%|