Honestly folks, I've lived my entire life in San Diego and until recently, San Diego hardly figured in anyone’s mind as a culinary destination. However in the last 10 years, San Diego chefs (natives and newcomers alike) have redefined the local dining landscape. That said, these folks have drawn on several local strengths. First and foremost, San Diego’s local [Seafood] bounty has few equals: the freshest seafood, four-season produce from some of the country’s most renowned organic farms, and local specialty purveyors of cheese and chocolate. But Seafood and what to pair with it wine-wise is the focus of this review.
This wine I'm about to review is what I would call the underdog of the wine world, not often picked for the first or even second string when a restaurant wine list is being compiled or being shopped for by consumers. While San Diego is blessed with an abundance of fresh fish and shellfish, yet one of the world's great Seafood wines is about as well-known here as snow storm in July.
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