Last night, I prepared some Maryland style crab cakes (using Indonesian
crab) accompanied by Basmati rice, green asparagus drizzled with Balsamic
reduction and a few grape tomatoes for color contrast.

With it, I opened (easily, thanks to modern screw cap) the first bottle
of Kim Crawford Sauvignon Blanc 2008. Very little comment is needed.
Having drunk this wine through five consecutive vintages, I would be
loath to tell them apart, the differences are so subtle. The climate in
New Zealand can't be absolutely consistent from year to year, which leads
me to believe that the wine maker knows how to make compensations when
performing the vinification.

Godzilla