This wine is an excellent offering. It is sweet and fruity, but that's not a bad thing at all. It is refreshing, and goes well with pasta or fish. Enjoyed it very much.
Update - I made an Indian type curry last week, and it wasn't any better. I gave some serious thought to the aromas in my glass - and realized that what I smell is perfume. Not in a good way - in a Avon Hawaiian White Ginger way. Yuk.
Buy the Pouilly Fuisse for the same price. It's good with everything.
I thought this was shockingly sweet. I drank it at Thanksgiving along side a bottle of Valley of the Moon unoaked chardonay (which I just love). I had to open more Valley of the Moon for my guests at their request. I had leftover Conundrum. I can see how it might be good with spicy food, but even for just drinking - just too sweet for my taste. I have another bottle and will try it with curry, but for now I have to say I don't like it.
Wine Maker Notes
Mmmmmm. What’s In There?Gorgeous aromas of apricot, honeysuckle, vanilla, and lime zest enhance a deeply-flavored palate of tropical fruit, peach, pear and honeydew melon. The complexity of this wine is brought into balance with a rich, round, soft texture; fresh, supportive acidity; and a stunning, satisfying finish
In 1988, Jon Bolta was named winemaker for white wines, and he began to craft the style for Conundrum, a nontraditional white wine blend that would first be released in 1989. "The goal for this wine," says Jon, "was full flavored fruit, but also complexity and balance in a blend designed specifically to pair with the creative dishes being offered by a new generation of chefs. "We start the winemaking process in the vineyard with advanced viticultural practices like new trellising systems, leaf pulling and crop thinning." Jon further explains the Wagners philosophy on farming techniques, "by increasing our control of sun and air exposure, we get richer fruit. People often call this wine 'exotic,' and I think that's a fitting description, there is nothing else like it out there."