TASTING NOTES:
Nose: Tropical, herbaceous, mineral-y. Dried pineapple, kiwi, gooseberry, green papaya; eucalyptus leaves and pine needles; river rocks.

Palate: A hint of residual sugar acts almost like salt in food, rounding out the palate → very refreshing.

FOOD PAIRING RECOMMENDATION:
Fennel and apple salad, or roast poultry with carrots, potatoes, and thyme.

REFLECTION:
How cool is it to be drinking wine from Maine! This pét-nat is an example (in two different ways, actually) of how the winemaking industry is adapting to climate change: (1) the historical viewpoint on where wine can come from is changing, and (2) the grape species from which wines are made are changing. On the former, regions that were previously thought to be too cold to support viticulture in a stable way are now doing just that — e.g., Maine and also NY. And on the latter, hybrid grape varieties (grapes that are part vitis vinifera and part other species) are proving to be an invaluable tool in the winemaker's toolbelt in responding to the changing climate.