2009 Viognier
This wine was made from Northern California fruit of exceptional quality. The acidity is balanced and the alcohol level is 13.5%. That is consequential because many Viognier from the Central Coast exhibit 15%-16% alcohol levels. In our opinion that masks the flavors, and can screw up the acidic a balance of a white wine. (“Screw up” is a scientific term.) Our 2009 Viognier is balanced offers a long finish, and can be served with most chicken, fish appetizers or main dishes. Any foul or fish dish, as well as a lighter pasta dish is especially good with this wine.
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2007 Viognier
Our 2007 Viognier is a more extracted wine than the 2009 Viognier. It is also a higher alcohol wine, and retains the acid balance, and the honeysuckle flavors offered when this Rhone wine is properly made. Like our other Rhone wines, we strongly suggest that this wine be chilled to only 50-55 degrees F. in order to maintain the wonderful fruit flavor and finish this wine affords.
We enjoy simply sipping this wine whenever we have company, or wish to sit and have a glass of wine while awaiting dinner. Try it with any chicken or fish dish as well as with moderately strong cheeses.
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