A late dinner meeting at the Juniper Restaurant in the Fairmont Washington D.C. proved a great opportunity to try this Sauv Blanc with an entree of Chesapeake Bay crab cakes.
It was a mild October evening and we could view diners enjoying their meals outside in the courtyard, lit with Christmas lights. Juniper prides itself on American comfort food with a twist, using local produce and organic ingredients.
The Groth seemed less intense than the New Zealand Sauvignon Blancs, although with a nice melon and citrus flavor. The wine had a lush taste and lingering finish, which matched with with my seafood dish. This is a Napa Valley wine.
I had ample time to reflect on this as my departure time was pushed back and back and back at Reagan National Airport!