The Chateau d'Abalone is here.
Our friends out at the Ocean Rose Abalone Farm, the largest producers of abalone in the US, are always experimenting with new recipes. I'm frequently a test subject, despite not being a foodie - perhaps it's because I bring wine to the "experiments" (parties). Perhaps the voice of the late great Bill Hoppe whispered in my ear, "make a wine that goes with abalone, Swill" or perhaps it was a coastal Gale, but I have. 80% Grenache Blanc, 19% Viognier, 1% Roussanne. All stainless, bone dry, and it's acidic instead of alcoholic. Citrus, cleanliness, richness. 75 cases made, email or call me to get some. You know how to find me, right?
Band practice
