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Viognier on Snooth

  • Thanks for the link, Greg. Are you staking out a position that there is ... no contribution by viognier in syrah blends to the resulting wine's aromatics, taste and structure?Would like to do that offline...  ;- Read More

    Forum post in the topic Viognier

  • Hello there, Is there is any harmful possibility for 20 percent Viognier?  Read More

    Forum post in the topic Viognier

  • Two more for the entry level guys (1) and gals (3):Both were easy drinking and ... hit with them - must be the Viognier LOL.  The Jacob's Creek Reserve had more stuffing than the others and was enjoyable.  Any of these would be a good side to food.After the newbies left I poured this for the help and myself:More my style and really a nice effo... Read More

    Forum post in the topic Weekend Wines - Post Pictures...

  • Porter Creek has a few interesting things.  They are right at a bend in the road and have their own Pinot Noir vineyards there, but I haven't loved those.  They make a Carignane from Mendocino fruit that is tasty.  Barely a stone's throw from Casa OT.  We should all pack their minuscule tasting room some time.  Read More

    Forum post in the topic Viognier

  • Syrah drinks up any and all of Viognier's milk shake?Sounds like a good enough theme to finally bring us all together. Read More

    Forum post in the topic Viognier

  • I've heard talk by people who put up to 10% in that it's more than just color. Stand by my suggestion of a systematic offline tasting, not that I'll be able to sponsor one anytime soon... Read More

    Forum post in the topic Viognier

  • The amount of viognier in a syrah based wine is always very small, usually 5% or less.  Syrah is a pretty flavorful grape, so it's like putting a little salt on a steak while you cook it.  It might have a small impact, but if you had better or more flavorful material to begin with, you wouldn't be able to pick it out.  Far and away the idea as I... Read More

    Forum post in the topic Viognier

  • D - here's from a long article that is cited all the time:"The ... ... with 5, 10, and 20 percent Viognier. At 20%, there was too much dilution and the color was lighter. At 5 and 10, they couldn't get anything meaningful either by chemical analysis or by eyeballing the wine. So they concluded that there's maybe nothing much going on after all... Read More

    Forum post in the topic Viognier

  • JD - you can't tell. I've done a few tastings of Cote Rotie vs ... You ... ... You use only a bit of Viognier. Not all white wines have the same effect, so you need to experiment a bit. Remember that simply because a grape has a lot of something like color, tannin, etc., that doesn't mean you can or want to extract all of it. And sometimes an... Read More

    Forum post in the topic Viognier

  • JD, don't knock that co-fermentation, IMHO it really does add positive ... ... that are co-fermented with viognier. Three zones for focus: France, Oz and West Coast of North America. Historically I've also been of the school of thought that, other than in Chateau Grillet's bottlings, viognier's best use was spiffing up a syrah blend...  ; Read More

    Forum post in the topic Viognier

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