Wine & Food

Snooth User: MarioRobles

Viognier with Food

Posted by MarioRobles, Jan 8, 2009.

I have not had many Viogniers but I find them very 'weird' and hard to match with food... any recommendations to change my view on this varietal?

Replies

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Reply by Gregory Dal Piaz, Jan 8, 2009.

Drink something else.

Oh I'm going to get flamed for that! But anyway, Viognier, besides it's use pumping up Syrah, is a grape that I never got. Hot, flabby, nicely perfumed, it just scream blending grape. Now in a really good vintage in the Rhone a Condrieu can be ok but for me it's at it's best when they have left some sugar in it such as the case with

http://www.snooth.com/wines/Ayguets/

Which would pair well with a cheese course or a light dessert such as a fragrant zabaglione.

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Reply by Adam Levin, Jan 8, 2009.

I've had good experiences with Viogniers made from the Catie's Corner Vineyard in Napa - http://www.snooth.com/wines/catie%2... - particularly the Whetstone wines.

Also, the Cold Heaven Viogniers - http://www.snooth.com/wines/cold+he... - are very nice.

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Reply by fibo86, Jan 26, 2009.

I will have to agree on the cheese thing but you get such varients with the flavor profile in this particular variety everything from winemakers technique to residual sugar now you could do anti pasto's or fondue (apparently quite the thing again), from apricot chicken to maybe even butter chicken it really depends on your palate. I've left some interesting and different Australian and international Viogniers so that you can see the differents between some of them the last one in particular has recived best in class ( best version of that varietal) just recently but is usually only avalible through your independent seller.

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Reply by Philip James, Jan 28, 2009.

I have a really sweet tooth and used to enjoy Viogniers and Gewurztraminers, but over time have moved away from them both. I enjoy sipping them, but find them too unctous, floral and perfumed to pair with foods well. I also, find that they need to be cold to keep the perfume level down for me.

I do still have one, here and there though.

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Reply by Rodolphe Boulanger, Jan 28, 2009.

I think you'll find that these wines are perfect with a lot of the exotic foods that you've tried. You need some sort of portable chill bag to keep that bottle of Gewurz cold next time you go to eat dog's brain in Burma.

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Reply by alavaughn, Feb 14, 2009.

I had a great tropical fruit salad with orange water last summer, and it was wonderful with a glass of Viognier. I agree, it's not a wine for drinking willynilly with everything, but it is a wine close to my heart, or at least my pallet! It is a good cheese wine too. Shinas Estate in Australia makes a good one called The Innocent.

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Reply by vinorojo, Feb 18, 2009.

Viognier certainly is a strange grape that I admittingly don't have too much experience with and I agree with Gregory that it is best when used to lush up a syrah, However, Adamlevin is pointing you in the right direction with the Catie's Corner Viognier. I don't know who else may be producing it but Copain wines in RRV has done some great bottlings of the wine. As a side note, Catie's Corner is NOT in NAPA ( I get chills just typing the forbidden four letter word), and is just off of River road in The RRV. Napa needn't take any credit for what were doing in the coastal county, (take that Chateau Montelena).

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Reply by rahma, Feb 19, 2009.

i absolutely love this grape. but i agree, paring it with food (besides fresh salads or cheese) is a very hard task.

to change your view on it, try Incognito by Michael-David Vineyards in Lodi Central Valley. not overwhelmingly perfumed or sweet.

it also blends very well with Chenin Blanc!

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Reply by jenniferr, Apr 1, 2009.

Hey, this is my first post so be gentle. I love a viognier with pan fried haddock and red pepper jelly on the side. The viognier literally clears away the spice from the jelly. Even on crackers with cream cheese and red pepper jelly. The Cono Sur from Chile, is inexpensive and excellent. There's the Pepperwood Grove, California, it's a little spicier, or even from Australia, Angoves....Nine Vines has a great spicy zest.

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Reply by Gregory Dal Piaz, Apr 1, 2009.

Nice first post Jennifer and welcome to Snooth!

It sounds like you've found a great match!

What else have you found works well with viognier?

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Reply by Degrandcru, Apr 1, 2009.

Never tried the Cono Sur, but I see a lot of Southamerican Viogniers out there lately. Must be in fashion down there. A very good choice and also incredible value is the Viognier from Atlas Cumbre, Argentina.

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Reply by zufrieden, Dec 12, 2009.

This is a very old thread, but what the hey? Try Paul Mas from the Midi region of France. This wine is a bit "New World" but also carries some of its French heritage in its genes. Try the youngest available (2008). If you like Viognier - and not everybody does by any means - you'll like Paul Mas. I find the Chilean Viogniers - though very well made and a veritable bargain - just a bit too spicy for my taste.

Also, as always, everything depends on price. With M. Mas, you'll not break the bank.


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