It was deja vu all over again at W.A. Frost this afternoon. For the second time in just over 24 hurs, someone I trust mightily in the wine trade presented something new and exciting for my consideration. Same wine both times.

It was easy to see why they were so pumped. The wine is delicious, with layers of pear and citrus flavors, fresh and vibrant through and through. As summer wines and versatile food matches go, nigh onto perfect.

But what had all three of us really geeking out — and I don’t think I’m mischaracterizing Bill Summerville, Chuck Kanski or myself with the G-word — is the wine’s provenance. It’s a white tempranillo, made from Spain’s most prominent red grape, the source of most Riojas and other Iberian delights. In other words, a blanc de noir table wine, made from the flesh with no skin contact.

Summerville has made the wine, Pagodel Vicario Blanco de Tempranillo, the first bottle listed (at $33) on his fabulous list at the new Sea Change restaurant at the Guthrie. Retail is about $20, and Kanski’s Solo Vino already has it in stock; the Cellars and other stores should have it on their shelves soon.

This is a wine for everyone, not just those of us for whom the G-word is appropos.

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