The Seyval Blanc is our premium white wine. Named for the French Horticulturist who developed the variety during WWI, the Seyval came to the United States in the 1960's when pioneers, like David Bailly, were looking for wine grapes that could be grown outside of the norms of California. With its balance of clean bright fruit and a dry crisp finish, the Seyval is a wine that is both elegant and appealing.
Style: A dry white table wine
Alcohol: 12% with no residual sweetness
Grapes: Seyval Blanc
Cellar: Best drunk within 2 years of vintage date
Food Match: Fish and seafood, chicken, salads, appetizers
Our dry white Seyval Blanc is light and delicious when served with appetizers. A favorite quick and easy appetizer is to make an antipasti plate of green olives, herbed cheeses, and cured meats like salami and proscuitto.
For dinner, always remember to try and match the weight of a wine with its corresponding dish. So with Seyval, look for light-bodied meals like salads with lots of crisp vegetables and a creamy, low acid dressing, or simply prepared fish, pan fried and served with lemon.
The lively acid in the Seyval holds up well to garlicky foods, and is a classic paired with Pesto Genovese from the garden in late summer.
As versatile as the Seyval is with food, be careful when matching with cheese. Not all wines go with all cheese! The Seyval pairs well with dill havarti, tangy goat cheese, and soft cheeses mixed with herbs.
And this is really great: Parmigiano-Reggiano dribbled with balsamic vinegar. Take a big chunk of Parmigiano, break it up into small pieces, and drizzle sparingly with a good balsamic. It is a classic Italian antipasto we learned from Lynne Rosetto Kasper.