Viognier

This weekend brings Vintage Virginia, where 50 wineries from across the state will be pouring their specialties -- which for many local winemaking enterprises means whites such as Viognier and, in the reds category, Cabernet Franc.

Spend a day in the (wine) country 2010

For the white, Viognier (v-own-yea) These are great wines and not the most common so she will be impressed especially if you pronouce them correctly!

Economist’s advice: Tell her it’s expensive and she will like it more | Dr Vino's wine blog 2010

But in this case, the Viognier gives the wine tremendous aromatic lift and this particular wine was singing.

A historic tasting Down Under – Bin 60A, Grange, Hill of Grace | Dr Vino's wine blog 2009

The hardest thing about adding Viognier, in my view, is to get Viognier that is as good as the shiraz since Viognier can be a pretty rough and tumble category.

A historic tasting Down Under – Bin 60A, Grange, Hill of Grace | Dr Vino's wine blog 2009

How many of you have tried an Australian Zin or Viognier or Riesling or Semillon or Verdelho.

The state of Australian wine – and Landmark Australia | Dr Vino's wine blog 2009

Domaine Zine-Humbrecht, “Herrenweg” … My first though was Viognier, but many options.

Butternut squash ravioli with sage butter: wine pairing | Dr Vino's wine blog 2009

On September 13th, 2009 at 11: 29 pm, Weston wrote: just like how old world producer “make terroir wine” hehe that being said I had a Viognier that was trying to be a Chardonnay, from Cali.

American Chardonnay: “simple, sweet, alcoholic and false” | Dr Vino's wine blog 2009

The Spanish say Albariño has the minerality and bracing acidity of Riesling, the texture and peach/apricot character of Viognier, and the floral bouquet of Pinot Gris.

Sushi: an impossible food-wine pairing? | Dr Vino's wine blog 2009

On the other side – the camp recommending Viognier – perhaps a Moscato Giallo, on the premise that these would be equal in intensity.

Butternut squash ravioli with sage butter: wine pairing | Dr Vino's wine blog 2009

I want to say Viognier – something rich and viscous with minerality.

Butternut squash ravioli with sage butter: wine pairing | Dr Vino's wine blog 2009