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?