by Patrick Ogle
Symphony, a wine grape created in California and grown in Arizona by Pillsbury Wine Company has two parents--grenache gris and muscat of Alexandria. It is one of a multitude of grapes bred by Dr. Harold Olmo of the University of California (Davis). The university may be the foremost school of viticulture in the USA.
By way of confession I lost my notes on this particular wine so the following is all from memory. Fortunately the wine is memorable.
The wine has certain similarities with gewurztraminer. There is a spiciness you don't find in many white wines. It also has a plethora of fruits--citrus and orchard fruit like apricots. There are floral, aromatic flavors in the wine that hearken back to its muscat parent. There is also a honeyed quality--with some hint of exotic fruit. It isn't a sweet wine but it has many of the qualities you might associate with a desert wine--it has a viscosity to it and an intensity. Pillsbury does make a sweeter version.
This is also a wine that may best to accompany rich, spicy foods or even just rich cheeses (Stilton, Gorgonzola, Limburger and the like). It isn't something you necessarily want to drink without food but this is more a suggestion than any hard declaration. Some folks taste may be ok with this wine solo.
This is also a white wine that improves with some air. It was calmer and more approachable on day 2 (and day 3). It didn't lose its fruit, its spice or it's charm but rather evened out and became more approachable. This leads me to think it might be a wine that could improve with some time in the bottle before opening.
If you are up for the unusual this might be a wine you would enjoy. Keep in mind the gewurtztraminer comparison is just a "close" wine analogy. It isn't exact.
Symphony, a wine grape created in California and grown in Arizona by Pillsbury Wine Company has two parents--grenache gris and muscat of Alexandria. It is one of a multitude of grapes bred by Dr. Harold Olmo of the University of California (Davis). The university may be the foremost school of viticulture in the USA.
By way of confession I lost my notes on this particular wine so the following is all from memory. Fortunately the wine is memorable.
The wine has certain similarities with gewurztraminer. There is a spiciness you don't find in many white wines. It also has a plethora of fruits--citrus and orchard fruit like apricots. There are floral, aromatic flavors in the wine that hearken back to its muscat parent. There is also a honeyed quality--with some hint of exotic fruit. It isn't a sweet wine but it has many of the qualities you might associate with a desert wine--it has a viscosity to it and an intensity. Pillsbury does make a sweeter version.
This is also a wine that may best to accompany rich, spicy foods or even just rich cheeses (Stilton, Gorgonzola, Limburger and the like). It isn't something you necessarily want to drink without food but this is more a suggestion than any hard declaration. Some folks taste may be ok with this wine solo.
This is also a white wine that improves with some air. It was calmer and more approachable on day 2 (and day 3). It didn't lose its fruit, its spice or it's charm but rather evened out and became more approachable. This leads me to think it might be a wine that could improve with some time in the bottle before opening.
If you are up for the unusual this might be a wine you would enjoy. Keep in mind the gewurtztraminer comparison is just a "close" wine analogy. It isn't exact.
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