Knapp Pasta White

[Innkeeper]

N/V Knapp, Pasta White ($9.99). We bypassed this one several times for admittedly no other reason than its hooky name. Then last year it won a double gold and the title Best Seyval Blanc in the New York Wine and Food Classic. Checking it out more carefully we found it indeed is 100% Seyval Blanc and sees absolutely no oak. This makes it a rare bird. Most Eastern winemakers use oak their Seyval and unoak their Vidal. Don’t know why this is the case other than people like to make their Seyval taste like Chardonnay. That would be the way to do it since unoaked Chardonnay tastes completely different from unoaked Seyval; though both have excellent tastes, and oak could make them taste alike. In fact Knapp also makes a Seyval with oak. It is telling that the unoaked Seyval won the award.

The stats on this one include 11% alcohol, 3.18 acidity, and 2.2 RS. The crisp acidity balances nicely with the sweetness. There is a strong taste of green apples (the resemblance with Chardonnay), but with definite citrus overtones. I matched it with cheese ravioli in Alfredo sauce. Yes, the wine held up to it; after all it is called Pasta White.

I don’t where else you can find an oak free Seyval Blanc, and I’m sure there must be others out there. In the meantime you can get this very nice one for ten bucks, if you are interested. Chio!