This is the wine I drank on Thanksgiving this year. It's made from almost equal parts Viognier, Roussanne, and Marsanne grapes that were grown just down the road apiece, in Driftwood, Texas.
Salt Lick is predominantly a barbecue restaurant--it may be my current favorite BBQ stop, now that the one in downtown Kyle is gone. *Waaah!* So, as you might imagine, most of its wines go great with barbecue. I actually reviewed their BBQ White wine last summer. You can find that here, if you're interested.
https://rhymeswithforeplay.blogspot.com/2024/08/wine-wednesday-salt-lick-bbq-white.html
The two wines could not be more different. While the BBQ White hass a subtle sweetness, this wine is drier and more acidic. In fact, the taste reminds me of the flavor of Lemonade Berry, which I got to sample while volunteering at the Environmental Nature Center in Newport Beach, California. (NOTE: the wine does not taste like lemonade. It has a taste reminiscent of Lemonade Berry tea). You can read more about that, here:
https://naturecollective.org/plant-guide/details/lemonade-berry/
This is a very drinkable wine. I can contest to this as I drank most of the bottle myself. There aren't a lot of other drinkers in the family. And they all live elsewhere, atm. We did not have a smoked turkey, but I think it would have paired particularly well with that. I felt that the taste was a little delicate when paired with roasted chicken, but still enjoyable.
There were notes of apricot, almond, and honey on the nose, as well as a faint hint of lemon chiffon--again with the almost lemon notes! The flavor is very bright and crisp. I tasted notes of oak and some decent minerality along with the cranberry-lemonade berry flavors noted above.
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