Viognier

Yesterday we drank wine from a Rhone grape, but did it in the US. Today, however we are headed to France to the tiny Appellation d'origine Controllee (AOC) of Condrieu. Located on the right bank of the Rhone near the foot of Mont Monnet, in the Condrieu AOC, all wines are made exclusively of Viognier.

We're roughly 45km/28mi south of Lyon and just to the south of a significant bend in the river. Interestingly, as we get just a bit to the north, we arrive in Cote-Rotie, an AOC in which the wines are predominantly red (Syrah), but often have a splash of Viogner in them.

Viognier is a warm weather grape. In fact, it has been one of the few white grapes that has really flourished in the extreme heat that we have seen in California the last several growing seasons. It also needs very little water for survival. To its detriment, the grapes are particularly susceptible to powdery mildew.

Among white wines, the Viognier of Condrieu is particularly high in alcohol, frequently exceeding 14% ABV and quite golden in color. The nose is distinctive -- apricots, peaches, tangerine and honeysuckle blossoms.

On the palate, the wine has a similar feeling to Chardonnay. Ussually going through malolactic fermentation and oak aging, our Viognier often has a buttery texture, if not some flavor, as well as noticeable hints of vanilla.

Be careful when pairing food with Viognier. If the food is too acidic (think tomatoes or asparagus), that acidity will kill the character of the wine. Instead, stick to fish and white meats with herbs and spices that complement, rather than contrast, with the wine. Try the likes of citrus zest, coriander, tarragon, dill, nutmeg, and even the classic wine killer, ginger.


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