2006 St. Supery Sauvignon Blanc - Printable Version

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- wondersofwine - 09-24-2007 06:57 PM

I may have missed posting this after my Labor Day trip to DC. Ate at Blue Duck Tavern in Park Hyatt Hotel and recommend the restaurant. (1201 24th St. NW)

With heirloom tomato salad with feta cheese and crunchy rings of marinated white or sweet onions and wild striped bass with dried tomato and green basil sauce in sour dough pastry with roast fingerling potatoes with red peppers and bacon tuile I had 2006 St. Supery Sauvignon Blanc. (The bass was from a provider in Pennsylvania. The chef lists his sources for almost everything on the menu.)

The wine was a pale straw color. Bright lemon/grapefruit nose. Crisp, acidic, with hint of pepper. The Sauvignon Blanc did okay with the salad--maybe even better with the bass.

I completed the meal with vanilla bean ice cream with apricot compote.

[This message has been edited by wondersofwine (edited 05-27-2008).]