<table align="right" valign="top"><tr><td><img src="http://www.wineloverspage.com/forum/village/userpix/70_Magnotta_Dry_Vidal_1.jpg" border="0" align="left"></td></tr></table>It's 28ºC outside, and that means that it's time for summery whites. One of my favourite whites to have on hand at times like this is Magnotta's dry Vidal, which is Vidal in a table-wine iteration (unlike the majority of varietal Vidal, which typically goes into late-harvest or icewine production). Typically, I see dry Vidal as very similar to Grüner Veltliner - in function, if not necessarily in aromatic similarity. Still, there is often a stylistic kinship between these two, and it goes without saying that I am a fan of GV as well.
13% alc. Electrifyingly sharp greenish-gold in the glass, with plenty of C02 bubbles all along the insides of the glass. Clean, minerally/green-apple nose, much like many a Viennese Grüner Veltliner I've tried. Invigoratingly crisp and minerally on the palate right from the entry, across the mid-palate and into the finish. Minerally green-apple with secondary coniferous aromas all across the palate; very substantive, showing the excellent ripeness of 2005 in Niagara. This is a perfect apéritif wine, and truly an excellent example of varietal Vidal done right as a table wine with structure.
Magnotta makes the best example of Vidal table wine for a very modest price, I must add. This is year in, year out, a superb wine for the money - I highly recommend it. In fact, I sorely regret not bringing this to NiagaraCOOL!