Enjoying Viognier - All about viognier, the grape and the wine

Enjoying Viognier - All about viognier, the grape and the wine
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Welcome to 'Enjoying
Viognier', a unique website
dedicated to just one grape variety
and to all those who enjoy the
wines produced from it. We want
to increase your enjoyment by
helping you to discover new and
different Viogniers from around
the world.
Viognier - the fast rising star
Viognier is fast growing in popularity - the choice of drinkers and
growers alike. The last ten years has seen a massive increase in
Viognier production throughout the world and more recently we
have begun to see bottles on our supermarket shelves - challenging
the monopoly of Chardonnay.
There's a lot here - become a Viognier connoisseur
Discover the wide range of clean tastes that stimulate the palate
and make Viognier enjoyable with a wide variety of foods or just on
it's own. Discover something of the wines unique story and what's
happening to it now.
Featured Wine
Comparing Condrieu plus …….
'Two mighty Condrieu and a Aussie Late
Harvest .....'
Click here to read the full review.
News
Click to view the full story
07 Oct 2004 - Gold and clean Oz sweep for
Yalumba
29 Jan 2004 - Viognier is a cousin of Nebbiolo
19 Oct 2003 - 400 Viogniers!
For more news, click here
Find new wines from different parts of the world by using our
searchable catalogue that provides details of wines, producers,
and retailers.
Periodically we feature a wine. These wines are usually readily
available and range from cheap Chilean Viogniers through to pricey
Condrieu. If you would like to contribute to the site in this or any
other way, please contact us.
© 2001 - 2005 Enjoying Viognier - all rights reserved | privacy statement
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This site is best viewed through a 25cl glass of slightly chilled Viognier
Viognier Wine: The Resurrection of a Great Grape - Associated Content
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Viognier Wine: The Resurrection of a Great
Grape
May 24, 2005
By Robin
Svedi
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The Viognier grape was almost extinct as close as
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Society
twenty years ago when it was only found in the northern
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Rhone area of France. Originally the Viognier grape
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Technology
was grown to be mixed with other types of white grapes
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to bring extra character to the more popular wines.
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Viognier grapes were introduced to the United States by
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I recently attended a wine tasting event sponsored by
Great Grapes, in Cary, North Carolina, and had the
pleasure of tasting Viognier wine for the first time.
Viognier, pronounced Vee-own-yay, is a white wine with
a crisp clean taste that will give Chardonnay a run for its
money.
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Did you know?
Viognier grapes were almost extinct twenty years ago?
Takeaways
way of California in the 1980's. By the early 1990's other
state’s vineyards were getting in on the Viognier wave.
· Viognier is a white wine with character.
· Viognier goes great with Oriental style cooking.
· Viognier wine has become a cult favorite in the United
States.
Resources
On The Vine-Yadkin Valley & Carolina Wine Country News,
www.enjoyingviognier.com, www.winepros.org, www.
cellarnotes.net
Associated Content
Throwing a Wine Tasting Party
Riedel Wine
Today you can find Viognier growing not only in
California but in North Carolina, Georgia, New York, Oregon, Texas, Colorado and Virginia as well as other areas in France,
parts of Europe, Brazil and Australia.
Viognier is a bit more expensive than Chardonnay due to the difficulty in growing the grapes. The Viognier grape vines
produce fewer grapes, pound for pound. They have inconsistent yields, year to year, and are highly receptive to mildew
fungus. Although they are drought tolerant, extreme moisture due to weather variations can be detrimental. The grapes must
be picked at peak ripeness to produce the best wine. The fact that Viognier is becoming a cult wine in the United States is
also responsible for the high pricing of the older French varieties. However, the locally grown versions of Viognier wine are still
quite reasonable and for the first time taster this may be the way to go.
Viognier wine is described as a white wine with character. It hints at sweetness but is actually quite dry. It has a rich deep
color and its somewhat fruity flavor goes well with many types of food including oriental style dishes of chicken or fish and
anything you might serve with a Chardonnay. Viognier wine has a spicy peach-apricot taste and boasts a high alcohol content
with low acidity. It is best when served while still young.
All of the Viognier wines that I sampled were grown and produced in North Carolina, mostly from the Foothills and Piedmont
region of the state. The vines there are still considered young in wine making terms, referring to the fact that they are less than
twenty years old. Even so, I have to tell you that I was quite impressed with the taste. I can’t wait to see what a few more
years of maturity will bring to the wines of this region.
1 2 NEXT PAGE »
More articles by Robin Svedi
Jackie Gleason and the Honeymooners
How to Collect Picture Disc Record Albums
Relocating to Raleigh North Carolina?
http://www.associatedcontent.com/content.cfm?content_type=article&content_type_id=3002 (1 of 2)7/4/2005 8:30:38 PM
Viognier - Wikipedia, the free encyclopedia
1 of 2
http://en.wikipedia.org/wiki/Viognie
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Viognier
From Wikipedia, the free encyclopedia.
Once a fairly common, and then a very rare white wine grape grown almost exclusively in the northern Rhône
regions of France, Viognier (pronounced vee-oh-NYAY) has been planted much more extensively around the
world since the early 1990s. Both California and Australia now have significant amounts of land devoted to the
Viognier grape. There are also notable increases in planting in other states in the United States and in other
countries.
The decline of Viognier in France from its historic peak has much to do with the disastrous introduction of
Phylloxera insects from North America into Europe in the mid- and late-1800s, followed thereafter by the
abandonment of the vineyards due to the chaos of World War I. By 1965, only about 30 acres (120,000 m²) of
Viognier vines remained in France, and the variety was nearly extinct. Even as late as the mid-1980s, Viognier
in France was endangered. Paralleling the growth of Viognier in the rest of the world, plantings in France have
grown dramatically since then.
Viognier grapes can be difficult to grow. Its vines do not produce high yields compared to other grapes and the
variety is not very resistant to disease. Some wine critics feel that the terroir (microclimate) of the regions of
France where it traditionally is grown is essential to its best expression in wine. It should neither be picked too
early nor too late if wine of the highest quality is to be made. The grape prefers warmer environments and a
long growing season, but can grow in cooler areas as well. It is a grape with low acidity; it is sometimes used to
soften wines made predominantly with the Syrah grape (Cote Rotie from France or The Laughing Magpie from
South Australia being two examples), and is blended with other white and red varieties, but it can make
outstanding wines by itself. The color and the aroma of the wine suggest a sweet wine but Viognier wines are
predominantly dry, although sweet late-harvest dessert wines have been made with this variety.
The best quality Viognier wines are well-known for their floral aromas, due to terpenes, which are also found in
Muscat and Riesling wines. There are also many other powerful flower and fruit aromas which can be perceived
in these wines, depending on where they were grown, the weather conditions and how old the vines were, with
vines greater than twenty years old thought to be superior to younger vines. Although some of these wines,
especially those from old vines and the late-harvest wines, are suitable for aging, most should be consumed
young.
[edit]
External links
Enjoying Viognier
Viognier: California's Exotic, Rare White Wine
[edit]
Reference
Ron Herbst and Sharon Tyler Herbst; Wine Lover's Companion; Barron's; ISBN 0-8120-1479-0
(paperback, 1995)
7/4/2005 8:37 PM
Smoking Loon
Smoking Loon is bright, but doesn't have an
acidic personality. Not to be mean, but this one
isn't real complex. Hey, you weren't looking for
anything serious anyway, right? Think of a
reggae-loving, smiling, good time date. Fruit,
flowers and oak: that's what your date reminds
me of.
OK, I know how much you hate getting
fixed up, but I've got the perfect date for
you! Yeah, yeah, you aren't looking for
anything serious. Trust me, this one is just
fun! Besides, when have I steered you
wrong before?
Your date's name is Smoking Loon. It
sounds Native American, but the parents
are Sonoma's own Sebastiani family, so go
figure.
Loon's coloring is a bit pale (even for a
whitey), but I've never been one to judge
on appearances. I do think smell is
important, though, and this one smells
great - like a bouquet of spring flowers.
There's also a clean, citrus and apple thing
happening.
http://www.wilderonwine.com/Reviews/review_3.htm (1 of 2)7/4/2005 8:41:03 PM
On top of all this, you don't need to worry
about how much an evening with Smoking
Loon will cost. Talk about a cheap date! You
won't pay more than $10, and may pay as little
as $8 if you go to the right place.
For a short-term relationship, Loon is perfect
(meaning, this isn't one to hold on to for very
long). If you're looking for marriage material
(something you can stay with for a while), you
may want to get the phone number of Joseph
Phelp's viognier. Phelp's will cost you three
times more (at least) than Smoking Loon, but
quality relationships are always an investment.
Cheers,
TSW
Read the WoW Rant on viognier, originally
sent to subscribers 6/9/01.
SMOKING LOON
2003 Viognier
TASTING NOTES
Medium straw color. Very intense honeysuckle, pear and rose/clove spice. Ripe melon, passion fruit,
pineapple and orange blossom flavors.
SERVING SUGGESTIONS
This Viognier is perfect as an aperitif, as an after-dinner palate cleanser, or try with Thai spicy red pepper
beef or chicken in peanut sauce. The rich palate is textured like nectar and is a great accompaniment to
spicy fusion cuisine such as emerald green curry, five-spice duck and sweet and sour Moshu chicken
with fresh lime
TECHNICAL INFORMATION
Appellation: California
Harvest Dates: October 2003
Alcohol: 13.8
Total Acid: 0.67
pH: 3.67
DON&SONS
SEBASTIANI
DON&SONS
707-933-1704
707-933-1709
[email protected]
www.donandsons.com
PO BOX 1248 • SONOMA, CA 95476
PHONE
FAX
EMAIL
WEB
MAILING INFORMATION
AlcoholReviews.com Reviews Georges Duboeuf Viognier 1999
Georges Duboeuf Viognier 1999
by Kevin R. Kosar
"Wow- cool bottle, with the paint flecks and all" said a guy I just met
who claimed to be a sculptor. My nerves relaxed a hint. An hour earlier
I had bumped into a friend on the street who informed me that they
were having a birthday party for her beau and that I "must come by.
He'll be so happy to see you there." I was flattered, as this fellow was
one whom I liked but hadn't, for myriad reasons, been able to spend
much time with. Our meetings seemed limited to brief chats on chance
meetings at bars or about the neighborhood.
That said, I was edgy- it's a party, what to bring? "Oh, if you can pick
up a bottle of wine that would be great," his lady said. "we're having
ice cream cakes." Needless to say, this made my task considerably
more difficult. We needed a wine worth sipping before the and during
the ice cream cakes. Gads.
At a loss, I turned to ever reliable Georges Duboeuf. I
snatched up a bottle of his white table wine, Viognier 1999
($14), made from the grape of the same name.
On pouring a few glasses I felt better- it nose was both floral
and fruity. after a few sips, the compliments started rolling
in- "Hey- this is really good," and the like. It tasted of peach,
honey and flowers, and because it was rather viscous, it
handled the sugary sweetness of the ice cream cakes (both
vanilla and chocolate) with ease.
The bottle emptied, the party ran late, and a friendship was
born. (Rating ****)
http://www.alcoholreviews.com/WINES/duboeufviognier.html7/4/2005 9:08:56 PM
W.J.Deutsch & Sons Ltd. :: Georges Duboeuf
W.J. Deutsch & Sons Ltd.
Georges Duboeuf - Vins de Pays
Viognier - Viognier
Up until the 1980s, the traditional grape variety of the Rhône Valley—Viognier—was only
found in the appellation of Condrieu and Château Grillet.
However it has now been planted further south and in particular in the Ardèche. We are in
partnership with a group of growers here, planting about 370 acres (150 hectares)
adhering to regulations, which ensure that this project will result in wines of high quality.
These regulations also cover the methods of vinification and maturing of the wines.
The anticipated yields are in the region of 31/40 hectoliters per hectare maximum, which
will enable us to make wines which show a great deal of character.
The wine has a lovely golden yellow color with aromas which are complex and full of
freshness. It is evocative of fruits such as peach, apricot, pear and exotic fruits as well as
flowers and spices.
http://www.wjdeutsch.com/wineportfolio/georgesduboeuf/print_product.asp?ProductID=155 (1 of 2)7/4/2005 9:21:59 PM
Bienvenue au Château Pesquie
Grape varieties: 100 % Viognier.
Soil: The vineyard planted on a gravel soil faces east at an
altitude of 230 to 260 meters.
Winemaking: The grapes are crushed, then placed in the vat
under a protective layer of Co2 and kept at low temperature for
12 hours for the skin maceration phase. The must is then
pressed under a cap of Co2 to avoid oxydation. The must is
also racked at low temperature whereas alcoholic fermentation
is at 18°. The malolactic fermentation has been blocked to
preserve sufficient acidity.
Tasting: Pale color with bright, clear silvery highlights. White
flowers on the nose with apricot and vine peach notes. The
pure, round mouthfeel is backed by ample freshness,
blossoming into exotic fruits with a violet finish.
Food and wine pairing: A favorite as an aperitif, "Le Viognier
du Pesquié" is one of those rare wines that can be paired with
asparagus. It makes an elegant accompaniment to foie gras,
grilled fish, stuffed squid, shellfish rillettes, and coquilles Saint
Jacques gratins. This wine variety also enhances cheese
dishes such as parmesan risotto, soufflets au comté, and goat
cheeses. For dessert, it is delicious with pecan, pear, or
apricot pie.
read the recipe
Consumption of alcoholic beverages may cause health problems - Consume in moderation
Home page
http://www.chateaupesquie.com/anglais/vin/fiches-techniques/viognier.htm (2 of 2)7/4/2005 10:03:48 PM
Recipe
Contact us
Valley View Winery - About Us.
About Valley View Winery
Southern Oregon's Premier Winery
Located in the nationally recognized historic town of Jacksonville, in the Rogue Valley of Southern Oregon, Valley View
Vineyard was originally established by pioneer Peter Britt in the 1850's. The name has since been restored by the Wisnovsky
family for their vineyard and winery established in 1972 in the beautiful Applegate Valley nine miles from Jacksonville.
The Rogue Valley offers a variety of soil types and microclimates that allow a great diversity of grape varieties to be grown.
Because the Applegate Valley is considerably sunnier, warmer, and drier than elsewhere in Western Oregon, Valley View
concentrates on Cabernet Sauvignon, Merlot, Viognier, Syrah, and Tempranillo at our estate vineyard.
Valley View Vineyard produces a variety of wines which will please every palate. The Anna Maria label, which represents the
finest wines we make, is available in only the best vintages. The Valley View label represents premium quality wines at very
affordable prices.
Wherever you are in Southern Oregon, Valley View wines are nearby. Add to the pleasure of Southern Oregon by tasting the
wines at either of two locations. Valley View wines are available at most fine restaurants and wine shops throughout Oregon,
or through mail-order to almost all states.
Honesty, Labels, and Vintages
Our family has been involved in wine growing for nearly 30 years and we intend to continue for many more. We believe that
to succeed in this business long-term, we must respect our customers and fulfill their needs.
So why the speech? Unfortunately, many wine lovers have become cynical after years of hearing that every vintage is the
"vintage of the decade" and seeing wineries produce "reserve" wines year in and year out. For the most part, these practices
are due to the rise of corporate wineries with huge advertising budgets who believe that wine can be treated just like shampoo
or toothpaste - just another commodity.
The fact is vintages vary, sometimes dramatically, and not every vintage produces wines of "reserve" caliber. With this in
mind, we established the Anna Maria label to recognize the exceptional vintages, and the Valley View label for the excellent
vintages. No longer does one need to remember whether the Valley View 1997 Anna Maria Merlot is finer than the Valley
View 1996 Anna Maria Merlot - we did not produce any Anna Maria reds in 1996! Nor did we in 1993. Or 1991 or 1989.
However, 1990, 1992, 1994, 1995, 1999 and (newly released) 2000 were excellent vintages and several Anna Maria label wines
were produced.
Note: please do not overlook the excellent Valley View wines just because they are not "Reserve" wines. Remember, one does
not eat filet mignon or lobster every night! We like to say that the Valley View wines are for weekdays and the Anna Maria
wines are for the weekends.
Thank you for supporting our family's winery.
^TOP
http://www.valleyviewwinery.com/about.html (1 of 2)7/4/2005 10:06:28 PM
Valley View Winery
1 of 1
Subject: Valley View Winery
Date: Mon, 27 Jun 2005 12:13:57 -0700
From: "Mike" <[email protected]>
To: <[email protected]>
Hi David,
I was there when they came in and suggested the 2004 Viognier for the tasting, we do not have tasting notes now but I
have to do some for another event in LA so here we go...
The grapes for this wine were grown by Del Rio, Quail Run, Stepping Stone and Valley
View Vineyards. The average brix at harvest was 25.3. The grapes were whole berry
pressed and the juice was fermented cool, below 55 degrees, in a stainless tank. This
wine exhibits classic Viognier characteristics of floral, citrus blossom nose and flavors
of grapefruit, mango and peach. The wine finishes with a great balance of fruit and
acidity. With a RS of 0.5 and 14.2% alcohol this wine is a great match with fresh
halibut and is a favorite during the hot summer months in the <?xml:namespace prefix
= st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Rogue Valley.
If you need more info just tell me. Many in the wine industry are beginning to realize that the Rogue Valley may be the
best place to grow Viognier on the West Coast. By having on average more than 1 hour a day of sunshine than most of
the California wine regions we can get those great ripe Viognier flavors at lower sugar levels than most areas of California.
Subsequently we do not have to alter the juice by adding another wine or water to get the alcohol to below 16%. Our
Viognier will also have enough acid to hold the wine together which is sometimes not the case if you are harvesting at 27
brix or higher. Have a great tasting. Tell me how the wines all did. ....also we made 580 cases and the wine will retail for
$22 or so, we have not released it yet. The wine is only available through the winery, so get your state to look at what NY
is doing so we can ship wine to you!
Thanks,
Michael Wisnovsky
Valley View Winery
1.800.781.9463
7/4/2005 8:09 PM
Kunde Estate Winery & Vineyards - About Us
HomeAbout UsWinesKunde on the RoadWinemaking Estate VineyardsTrade Contact
Wine ClubTasting Room Hospitality & Event Planning Find Our Wines
Family owned and operated, Kunde Estate Winery & Vineyards produces
ultra-premium, estate-grown and handcrafted wines in the finest traditions
of the renowned Sonoma Valley. Our founder, Louis Kunde, who emigrated
from Germany, acquired the Wildwood Vineyards ranch with its acclaimed
iron-rich, ancient red volcanic soils in 1904. These vineyards were first
planted in 1879 by pioneer John Drummond with imported cuttings from
Chateaux Margaux and Lafite Rothschild.
Upon Louis' death in 1922, the winery and vineyards were taken over by his son, Arthur “Big Boy” Kunde. Big Boy kept the winery
open during the difficult times of Prohibition by selling “sacramental” wines, and though he continued to grow grapes through
World War II, he was forced to close the winery doors when his sons were drafted into service. Throughout the 1960's and '70's, two
of Big Boy's sons, Bob and Fred, greatly expanded the Kunde Estate, adding the esteemed Kinneybrook Ranch in 1977. Planting
hundreds of acres to prime varietals, their hard work and savvy business decisions laid the groundwork for building the Kunde
Estate Winery and aging caves in the early 1990’s.
In October 2004, five-generations of the Kunde family gathered with friends to celebrate their 100th harvest, and to honor all the
hard work and dedication that came through them us and before them. As we enter the next century of winegrowing, the fourthgeneration family members Bill, Jeff, Keith, Marcia and Kurt Kunde, remain hands-on proprietors. They now oversee an operation
comprised of our state-of-the-art winemaking facility and 2,000 contiguous acres, of which 800 acres are planted to more than
twenty different varieties of wine grapes.
http://www.kunde.com/about%5Fus/ (1 of 2)7/4/2005 10:16:59 PM
2003
VIOGNIER
SONOMA VALLEY
K
nown for its intense aromas of honeysuckle and
peaches, the Viognier grape is traditionally grown in the
Rhone region of southern France. These classic floral
aromas give way to big helpings of fruit with white pepper spice on it’s full bodied clean finish.
Floral aromas give
way to big helpings
of fruit
Harvest
The fruit was hand selected from two different blocks on
our Kinneybrook Ranch on September 18 at an average
Brix of 23.7o.
Winemaking
• Fermentation begins in tank at 55o F. and finishes in
the barrel after the must drops to 5o Brix
• The wine was aged for 7 months in 1 to 3 year old
small French oak barrels
• Partial malo-lactic fermentation
Release Date
Vintage Notes
0.60
The 2003 season was characterized by very mixed
weather and some dramatic shifts in temperature. The
changeable weather affected set in some varietals,
leading to lower than expected yield - Viognier
included. Despite some periods of extreme heat at
harvest, the nights remained cool and overall levels of
acidity and aromatics were good. The lower crops,
high sugars, and good acidity led to the
crafting of some very exciting wines.
pH
Food Pairing
Light summer styled salads and lightly seasoned pork
tenderloin
July 2004
Residual Sugar
0.16
Total Acid
3.60
Alcohol
14.5%
WINEMAKER’S COMMENTS
“Intense varietal fruit, a full-bodied palate, and a clean
finish make our 2003 Viognier as pure an expression of
this varietal as any we have ever produced. Contrasting
aromas of honeysuckle and white pepper signal the
wine's character from the nose through to the palate
and linger, gently, in the finish. An exciting wine to
match with food, I've found Viognier to pair well with
everything from barbequed pork ribs to salad. Enjoy
this unique tasting adventure!”
David Noyes
Winemaker
A Family Winegrowing Legacy Since 1904
Arrowood - Inside Arrowood
Welcome
History
Richard L. Arrowood,
Winemaster
Born in San Francisco and raised in
Santa Rosa, California, Richard
Arrowood started his winemaking
career in 1965 at Korbel
Champagne Cellars, after earning a
degree in organic chemistry at
California State University,
Sacramento and completing
graduate work in enology at
California State University, Fresno.
From Korbel he moved on, first to
United Vintners, then Sonoma
Vineyards, and in 1974 was chosen
by the founders of Chateau St. Jean
Winery to become their first
employee as winemaster and,
eventually, executive vice president. Chateau St. Jean wines quickly received critical
acclaim and Richard gained a worldwide reputation for producing superb wines.
In April 1990, after sixteen years with Chateau St. Jean, Richard once again moved on
- to devote himself full-time to Arrowood Vineyards and Winery. It is here that Richard
has been able to achieve his goal of producing wines of singular, exceptional quality without compromise. His original plan was to produce reserve quality Chardonnay and
Cabernet Sauvignon only, however, Richard's drive and passion for making wine left
him unable to resist working with unusual varietals and what he considers to be
exceptional fruit. The Arrowood portfolio has expanded to include limited quantities of
Merlot, Viognier, Pinot Blanc, Late Harvest wines, Malbec, Syrah and a few special
reserve wines.
Region/Climate | Winery Facilities
Arrowood > Inside Arrowood > The Winemaster
http://www.arrowoodvineyards.com/iw_winemaster.html7/4/2005 10:19:05 PM
Region/Climate
The Winemaster
Winery Facilities
Arrowood - Our Wines
back to wine description
2003 Arrowood Viognier, Saralee’s Vineyard
Region/Origin: Russian River Valley/Saralee’s Vineyard
Residual Sugar: Dry
Total Acid: .49g per 100ml
Alcohol: 15.6%
Final pH: 3.7
Blend: 100% Viognier
Winemaker's Notes
Once a grape on the edge of extinction, Viognier (vee-oh-nyay) is now one of the most fashionable varietals in
the world of wine. In Sonoma County alone, the amount of Viognier crushed has grown from 1/2 ton in 1990 to
more than 500 tons in 2003!
Our 2003 Viognier is made with fruit from Saralee’s Vineyard located in the cool Russian River Valley of
Sonoma County. The combination of lingering morning fog, warm afternoons and well-drained, gravel bearing
soils yield grapes with intense flavors and aromatics.
We feel the 2003 vintage of this exotic wine is one of the richest, most complex and fruit forward Viogniers we
have ever produced at Arrowood Winery. An overture of fragrant rose petal, honeysuckle and oriental spice
aromas give way to rich flavors of lychee nut, orange blossom and creamy citrus vanilla. The finish is full, rich
and concentrated.
While Viognier is wonderful on its own, the wine also complements a variety of dishes. Serve it with beef
tenderloin and Gorgonzola butter with rosemary or a spicy barbecued chicken. It also goes well with spicy Thai
dishes, seafood, and a myriad of pasta recipes! To fully capture its exotic, lively character and to appreciate its
youthful charm, we suggest you enjoy Viognier within a few years of the vintage.
View winemaker's notes for another vintage of this wine:
2001
Arrowood > Our Wines > Wine Description > Winemaker's Notes
http://www.arrowoodvineyards.com/wines/wvi03.html7/4/2005 10:19:57 PM