Variety is the spice of life, but I freely admit I can get stuck on things I really enjoy. A favorite tune can cause me to hit the "repeat" button for the duration of the drive. I'll go to "On Demand" for several episodes at a time of a TV show I like. When a restaurant makes a dish I can't do without, I don't do without. I go there repeatedly to enjoy it again and again.
When some friends wanted to hook up for dinner, I was overjoyed when they agreed to Fabrocini Beverly Glen. That's because they make the salad of my dreams, the calamari and scungilli. A little light on lettuce and a little heavy on seafood is how they make it, and that's fine with me. I ordered the Dry Creek Chenin Blanc to go with it, and all was well in my world.
Healdsburg's Dry Creek Vineyards produces some extremely nice wines. This white is produced from 100% Chenin Blanc grapes from Clarksburg, the Sacramento Delta region. It's stainless steel fermented with no barrel aging and logs a 12.5% abv number. According to the winery's website, 2008 was the first vintage for the wine to have a vineyard designation, and also the first to feature a screw cap.
The nose shows minerals, citrus and tropical notes. The palate is quite interesting, with a sweet edge to the citrus, maybe some Meyer lemon. More minerals are tasted and a bracing acidity is present - the creek isn't the only thing that's dry here - but at the same time there is a creamy aspect which I don't find too often in white wines fermented in steel. It's a delicious quaff on its own, but it pairs perfectly with the calamari and scungilli salad - still the only thing I've ever ordered at Fabrocini and still the reason I look forward to dining there. Denise had the shrimp scampi, which is nothing short of amazing. The wine is brilliant with that dish as well.
When some friends wanted to hook up for dinner, I was overjoyed when they agreed to Fabrocini Beverly Glen. That's because they make the salad of my dreams, the calamari and scungilli. A little light on lettuce and a little heavy on seafood is how they make it, and that's fine with me. I ordered the Dry Creek Chenin Blanc to go with it, and all was well in my world.
Healdsburg's Dry Creek Vineyards produces some extremely nice wines. This white is produced from 100% Chenin Blanc grapes from Clarksburg, the Sacramento Delta region. It's stainless steel fermented with no barrel aging and logs a 12.5% abv number. According to the winery's website, 2008 was the first vintage for the wine to have a vineyard designation, and also the first to feature a screw cap.
The nose shows minerals, citrus and tropical notes. The palate is quite interesting, with a sweet edge to the citrus, maybe some Meyer lemon. More minerals are tasted and a bracing acidity is present - the creek isn't the only thing that's dry here - but at the same time there is a creamy aspect which I don't find too often in white wines fermented in steel. It's a delicious quaff on its own, but it pairs perfectly with the calamari and scungilli salad - still the only thing I've ever ordered at Fabrocini and still the reason I look forward to dining there. Denise had the shrimp scampi, which is nothing short of amazing. The wine is brilliant with that dish as well.
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