| 2010 Conundrum California White Table Wine|
Conundrum is a true California wine, with grapes sourced from Napa, Monterey, Santa Barbara and Tulare counties. We often hear the phrase "exotic" when described. It's a fitting portrayal; there is no other wine quite like it.
This unique, non-traditional white wine blend was created to offer full-flavored fruit and enough complexity to match the creative dishes being offered by today's generation of chefs. Conundrum can be served with every course from appetizer to dessert and pairs beautifully with spicy foods and full-flavored Asian cuisine. The "conundrum," or puzzle, of this wine is in guessing which grapes make up the blend.
About the Winery Conundrum
Conundrum is owned by the Wagner family of Caymus Vineyards, but stands on its own as a separate brand. Charlie Wagner and Jon Bolta share responsibilities of the proprietary wine. In 2007 production expanded into a state-of-the art winery in Monterey County close to the sources of the most grape varietals that make up the wine.
About the Wine
The proportions vary each vintage, but is always made from the following five varieties: sauvignon blanc, chardonnay, muscat canelli, semillon and viognier.
About this Vintage
The wine enters round with a Chardonnay weight then quickly lightens up as the Sauvignon Blanc adds a fresh element. The Viognier adds a spicy character with Muscat Canelli and Semillon adding to the layers of flavors. Explore this puzzling wine as rich aromas of honeysuckle escape from the glass, followed by hints of peach, vanilla and citrus notes. On the palate, lush tropical flavors of melon, pineapple and pear are matched with crisp lemon zest and hints of grapefruit. The complexity of this wine is brought into balance by a rich, round mouthfeel supported by fresh acidity, creating a stunning, satisfying finish.
Ginger Orange Scallops with White Wine Recipe
1 lb scallops
1/4 cup orange juice
1/4 cup white wine
1 1/2 tsp ground ginger
1 tsp soy sauce
3 tbsp butter
Mix orange juice, wine, giner, and soy sauce in a small bowl and blend well. Melt butter in large skillet, add scallops and cook, stirring frequently, until scallops are opaque (2-3 minutes). Remove and place on serving platter. Add OJ mixture to the pan and bring to boil. Cook, whisking, until sauce is slightly reduced (1-2 minutes). Return scallops to the pan and cook for around 1 minute.