WHAT: A refreshing, complex wine with a powerful aroma of lime and grapefruit that leaps from the glass, preparing you for the fresh grapefruit and tropical fruit taste. The vineyard's well-drained soil has a gravel layer, giving the grapes a distinctive taste. The wine was fermented in stainless steel tanks that concentrate the characteristic crisp mineral and citrus taste of the sauvignon blanc.
THE WINERY: Quivira (pronounced key-VEER-ah) is a family-owned winery practicing organic and biodynamic farming processes in Sonoma County's Dry Creek Valley. They specialize in Dry Creek's outstanding varietals: zinfandel and sauvignon blanc, in addition to some Rhone-style wines. The name comes from early Spanish explorers, who thought there was a region called Quivira Regnum, where everyone ate from plates of gold.
GOES WITH: Oysters, crab, salmon and other seafood; artichoke dip, roasted or grilled chicken, or some mildly acidic cheeses such as sharp cheddar, Chevre or Pecorino.
Reach Dennis Sodomka at dsodomka@ knology.net. Read his column on the wines of Chile in the January issue of Augusta Magazine.
Wine tasting, New York Butcher Shop, Surrey Center,5:30-7 p.m. In-shop tasting of six wines, Wine World, 5-8 p.m.
Wine fest, Vineyard Wine Market, 4:30-6:30 p.m. Friday, 1-6 p.m. Saturday
Wine dinner, Stonecrest, 6:30 p.m. $125 per couple, $65 for singles, tax and gratuities included
Wine tasting, Australian Penfolds wines, Vineyard Wine Market; includes Bin 407, 707, 389, Grandfather Port, other wines; reservation required