This thread needs a bump.
Quite atypical for a Seyval Blanc - but in a touristy way. Normally Seyval Blanc is lemonade acid with a mineral, slightly fizzy finish. This one has acid and fizziness up front - green apple acid without appley aroma, then a very brief minerality followed by - pineapple soup if that makes sense. If someone made chicken broth with a few pineapple chunks that would be the flavour here.
Oh and whatever amine gives headaches - I am informed that this wine has it in spades. (She has already gone for the meds.)
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I totally agree, about Sav Blanc and the acidity/minerality. One of the few white I'll agree to drink (I am way too partial to reds; even with fish, I'll look for a light red). Very interesting to have one made in Vermont!