Wine Evaluation:

Look: Very clear and pale lemony-yellow with translucent edges. Bright with no sediments nor mineral deposits. No tears on the glass wall.

Nose: Clean without any off odor. Medium intensity with more pronounced aromas of grape, grapefruit and cream of tartar with hints of peach/apricot in the background. Secondary bouquet of oak and toast.

Taste: Dry with crisp to tart acidity. Medium texture/body. Light to moderate flavor intensity of citrus with herbal and mineral notes and oak in the finish. Light spiciness.

Personal comments:

Enjoyable wine, best when served chilled around 40°F to keep the tartness to a minimum. It is a pretty straight-forward wine that is not too complex but one that needs food to complement its character. The first impression shows crisp and tangy aromas of citrus and minerals and a somehow oily-smooth texture, most likely due to the alcohol level (13%). Its finish is short but clean and brings out the oak.

This wine will nicely complement food such as seafood with tangy sauces like white fish with lemon or herb sauces (lemongrass, sorrel), shrimp cocktail, grilled oily fish (tuna, swordfish), or simple preparations of chicken with herbs or garlic. It can also be served with fresh cheeses such as Feta, young goat cheeses, fresh Mozzarella, herb and/or garlic flavored cream cheese. Other complementary foods to serve with Narince are raw or cooked vegetables like cucumber salads, yogurt or creamy dressings, vegetables with dips, vegetable quiches or stir-fry.

This wine reminds me of Viognier and other dry, light white wines of Southern France because of the light spiciness and crisp character. Also reminiscent of some of the more complex Italian white wines such as Greco di Tufo or Est! Est!! Est!!!

Eric

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