Viognier

Description: Made in a dry style has strong complex aromas and rich flavours, often used in blends with Syrah. Often used for bigger bodied wines, sparkling wines and often used for blending with wines for finesse and aroma. 

Origin: Côtes-du-Rhône

Hectares: 753 ha

Requirements: Difficult to cultivate needs a great deal of sun to mature but too much heat they will not flourish. Very sensitive to frosts. Acidic deep soils but not very fertile, can not resist dryness.

Valleys: Mainly grown in the Casablanca valley, foggy mornings which clear and the temperature increases.

Tasting notes: 

Colour: Deep golden colour.

Aromas: Floral notes, fruitiness: apricot, pineapple, mango. Minty and herbally.

Palate: Fruit flavour and creamy mouth feel. Can be oaky but very distinct fruit flavour.

Pairing: The dry aromatic flavours of Voignier are similar to Gerwurstraminer a great accompaniment to: 

  • Asian foods of all kinds
  • poultry
  • Spicy foods
  • Shell fish
  • Fruity creamy desserts

Wine Source suggests:

Thai green curry

Crab salad with ginger and orange peel

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