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Pinot Gris

On the nose, flavors of ripe apple and cantaloupe overwhelm the senses. The bouquet is perfumed with vibrant notes of apricot and honeysuckle. The palate is bright, clean and smooth due to the malolactic fermentation that gives the Pinot Gris weight in the mid-palate.

FOOD PAIRING RECOMMENDATIONS
Pinot Gris is an excellent addition to scallops with white wine sauce or other seafood including mussels and snapper. The lighter nature of the wine enhances the taste of vegetarian dishes such as tofu and veggies in a peanut sauce, as well as other Asian cuisine.

Chardonnay

On the nose, bright citrus aromas are accented by fresh meringue with a hint of vanilla. On the palate, enjoy the essence of Sierra Madre’s unique fruit — rich, mouth-filling flavors of crisp citrus with a delicate, balanced pear finish. 10SPAN’s natural acidity will allow this wine to age gracefully and improve for an exceptionally long period.

FOOD PAIRING RECOMMENDATIONS
The fruity finish of Chardonnay pairs nicely with shellfish including lobster and prawns, or dishes with a heavy cream or butter base such as crab in a rich pasta cream sauce. The wine is also a great companion to poultry dishes such as lemon rosemary chicken. Alternately, 10SPAN Chardonnay works well with cream-based soups like New England clam chowder.

Pinot Noir

Aromas of red berries and fresh flowers are complemented by Asian spice notes that add complexity. Juicy and precise, the wine showcases energetic raspberry and bitter cherry flavors that provide very good palate coverage. The finish impresses with its vivacity and length, leaving a spicy note behind.

FOOD PAIRING RECOMMENDATIONS
One of the most versatile wines to pair with food, Pinot Noir is a great compliment to gamier meats such as peking duck and pheasant or to red meats and braised dishes like pork tenderloin. The wine also works well with heartier seafood like salmon and others with a higher oil content.