2004 Kim Crawford Marlborough Sauvignon Blanc

Used this to cook a spicy, olive oil-based, shrimp pasta dish and had some with dinner. It went perfectly of course. The next night I had another glass with Snappy Dragon (veges in garlic sauce, szechaun beef, kung pao chicken) ... also good.

It stands of to red pepper well. Honestly I don't quite know how to put words to what I taste. It isn't too sweet, slightly acidic. But I can't seem to find a flavor comparison ... maybe like the wild grasses I tend to pluck and chew the ends off of?