Viognier is from the south of France that pairs well with chicken and duck. Learn more about Viognier white wines in this free video from a wine sommelier.
Wine Tasting Clip of Porcupine Ridge Viognier / Grenache Blanc 2005 tasted on 10 August 2006.WINE: Porcupine Ridge Viognier / Grenache Blanc 2005VINTAGE: 2005PRODUCER: BoekenhoutskloofGRAPES: Viognier, Grenache BlancREGION: FranshhoekCOUNTRY: South AfricaONE WORD: PeachyTASTING: A striking blend that allows the Viognier to be softened by a traditional stable-mate. Peaches, lychees and kernels abound on the nose, while the palate is rich unctuous and has a racy acidity to hold it all together.FOOD MATCH: Swordfish Steaks
This Talomas Chardonnay (83%) / Viognier (17%) came with a musky buttery nose mixed with very faint gasoline and the usual tropical fruit and pineapple suggesting the wine has gone through malolactic fermentation. The wine was surprisingly fresh, refreshing and crisp unlike many California chardonnays which are OTT (Over the top): Smokey, oaky, full body, with full blown malolatic buttery and off dry fruit -- I call it being suffocated by Dolly Parton's bosoms...Although this Char is not too complex as expected, I believe the Viognier has contributed the wine with much vibrancy and spiciness. The lifted but balanced acidity also means the wine is versatile with a large variety of food. The wine was reduced in BC from $21 to $7.99 in the summer of 2006 after Mondalvi was bought by Constellation brand in 2004. It's still available at private stores such as Central City of Surrey in BC at $12. What a mark up (!) but still fair in price I guess. Drink now like the way I quaffed it down after filming! (Rating 87-89) points by Michael Lam of the Beverage Review.
The siphoning is finished and the wine is in the carboy. This will be the new home for the viognier for the next 10+ days. The airlock device on the top allows CO2 to escape but nothing in. The sludge in the bucket is yeast that helped convert the sugar to alcohol.
