From the AB website (www.abvwines.com): "The Seyval Blanc is our premium white wine. Named for the French Horticulturist who developed the variety during WWI, the Seyval came to the United States in the 1960's when pioneers, like David Bailly, were looking for wine grapes that could be grown outside of the norms of Califonia. With its balance of clean bright fruit and a dry crisp finish, the Seyval is a wine that is both elegant and appealing."
I couldn't agree more. I would choose this over more traditional dry whites. It's lighter in body than chardonnay and, to me, instantly more pleasant tasting. It's fruity and crisp, period. There is great reward in this simplicity. We drank it with pork tenderloin and it worked beautifully. More research is necessary (dang!), as this is a delicious white wine that I'm anxious to pair with Alexis Bailly's recommendations as well.