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Palomino, a noted Spanish white grape, is used almost exclusively to make Sherry; the small acreage of the grape that's grown in California has been used primarily as an anonymous blending element in cheap jug wines. Now, however, comes Kent Rosenblum, a veterinarian-turned-winemaker with a reputation for making mighty interesting wines, with a dry white Palomino presented with a veterinarian's humor playing off the coincidence of names between Palomino the grape and Palomino the horse. It's a pleasant enough table wine at an affordable price, although it does nothing to jeopardize the conventional wisdom that Palomino is best left to Sherry or in a blend.
Rosenblum Cellars 1996 Contra Costa County (California) "Fleur de Hoof" Palomino ($8.99)
Clear straw color. Melons and mint, soft floral notes and a whiff of vanilla; fresh, crisp fruit on the palate, rounded out by oaky tropical fruit. Dry and rather full-bodied, went well with a quick dinner of chicken-apple sausages with cabbage and onions. (Nov. 23, 1997)
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All my wine-tasting reports are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores. |
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![[Image: Bunch of Grapes]](./graphics/grape444.gif)
