When Caymus' Jon Bolta made his first vintage of Conundrum in 1989, he definitely wasn't thinking Chardonnay. A combination of Sauvignon Blanc, Muscat, and Viognier—the percentages of which changes from vintage to vintage—the Conundrum is just the wine to pair with the increasingly diverse array of exotic flavors and fresh, quality seafood available to the contemporary home chef. The Conundrum is packed with explosive tropical fruit aromas that lead to juicy melon and citrus flavors that end with a fresh, lip-smacking finish. Tasty enough on its own, this is the wine to crack open when the table is set with whole roasted fish, spicy noodle stir-fry, sashimi, chimichurri kabobs, or grilled shrimp.