Soft cheese. White wine. I think that's right anyhow. Not sure how the Mimmolette got into the picture but I can eat that with anything. Five years is a suspiciously long time to hold onto a Pinot Gris - and I didn't deliberately try to do so - because, as the case was with this bottle, the Okanagan trademark of fruit and acidity is generally a faded version of its original glory.
Bottle seemed to disappear easily enough though.
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