Hopkins 2010 Vineyard Reserve is a blend of 80% Seyval Blanc and 20% Traminette grapes, which creates a dry wine with characteristics similar to Viognier. This white is quite acidic- and as a result- that acidity cuts through spicy dishes beautifully such as curry, Thai foods, Indian, and others where exotic peppers are used.

I highly recommend chilling this wine before serving, which really tones down the high alcohol content and brings out the delicate stone fruit aroma. We love the creamy smooth mouth feel this wine provides and the hint of citrus on the finish.

If you’re into acidic wines and need something bold to cut through that crazy spicy dish you’ve prepared, this bottle is for you. To take it down in acidity a few notches, I’d suggest trying Hopkins semi-sweet 2010 Westwind instead, which has a more robust flavor and less acid (hence, “semi-sweet”). It’s an all-around crowd pleaser and is priced at $11.99. The Vineyard Reserve is priced slightly higher at $15.99.

From the winemaker: “Made from our estate-grown Seyval Blanc and Traminette grapes, Vineyard Reserve is stylistically similar to Viognier, with its crisp, dry, blossom and stone fruit aromas. this wine has a natural affinity for Asian and Indian foods. Pair with curried mussels, sesame noodles with baby green and cucumbers, sushi or ginger shrimp with basmati rice.”