It's called CMS because it's Chardonnay (35%), Marsanne (#%) and Sauvignon Blanc (62%), and it's still reminds me of something akin to a mixture of Chablis and a dry style of Sauvignon Blanc that I have had. The taste itself is a cross between mineral and possibly just a little bit of grass; you definitely get that slate aspect.

As this wine doesn't have a highly primed flavor, it's malleable characteristics are probably best suited with fresh vegetables, vegetarian dishes, and maybe a fish soup. It also might be complimentary to several styles of salads, however, it is not a good pairing for anything well flavored, or spicy. In saying that, it would be great to anything flavored well with herbs such as sage and dill.