The Viognier, with its floral notes, seems to blend best with aged cheese but you can certainly take this wine anywhe...Read more...
This ia not a wine. It is some kind of liquid flower. Most Viognier has that floral nose but taste like some strange Chardonnay. Not this. It taste... Read more
Among the most bold viogniers I've tried in many years, this presents with a wonderful bouquet of late spring floral aromas that translate into cre... Read more
Peltier Station 2006 Viognier Read more
Food Pairings for Peltier Station Viognier
This ia not a wine. It is some kind of liquid flower. Most Viognier has that floral nose but taste like some strange Chardonnay. Not this. It tastes like drinking orchids. I'm not a white wine drinker but this is one of my favorites. It has so much WOW factor that you white wine drinkers may have to take some time to appreciate it. (Sorry for being snobby but this stuff is good.) It did pair nicely with both chicken and cheese.
Among the most bold viogniers I've tried in many years, this presents with a wonderful bouquet of late spring floral aromas that translate into cream and spice on the palate. Yet, acidic enough to pair well with meats and cheeses alike.
External Reviews for Peltier Station Viognier
Peltier Station's newest offering, this wine has a beautiful appearance. With a nose of banana and full-bodied, the 2006 Viognier pairs well with aged cow or goats milk cheese, but you can take this versatile wine anywhere from aperitif to dessert. Being seafood's dream, this wine also has enough delicacy not to overpower subtly flavored chicken dishes and is robust enough to stand up to pork or lamb and is perfect for a champagne breakfast or brunch. Chill slightly first, then open and enjoy!
The Viognier, with its floral notes, seems to blend best with aged cheese but you can certainly take this wine anywhere from aperitif to dessert. This wine has a bright platinum color and exhibits luscious floral, rich fruity aromas and flavors that suggest fried banana and a tropical tone down at the finish. Full-bodied, but a perfectly balanced acid structure makes it accessable and enjoyable for all palates.
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