For dinner tonight I made prawns in a white wine and tomato broth (from a recent Wine Spectator recipe). The recipe called for an unoaked Chardonnay and suggested the same as a drinking match. I'm a fan of this style, having sampled a fair number in New Zealand some years ago. Unfortunately, it's not a style that's easy to find here in the USA. But the good folks at K&L Wines set me up with this Iron Horse.
It's a lovely wine that makes a nice change from the oaky style of Chardonnay. And a great choice for this recipe, which features the sort of light broth you have to mop up with pieces of french bread. Oak would have ruined the broth and conflicted with it on the palate.
Stone fruits (white peach?) and citrus (pineapple? Meyer lemon?) dominate both the bouquet and the palate, with a touch of pear and a dash of Chablis-like minerality. Crisp. Pretty long finish or an unoaked white.