Each year I try various combinations of grapes in an attempt to make a good
chateauneuf du pape. While the reds that I can get my hands on are good
(usually syrah, grenache, and if I'm lucky, mourvedre, I've never been able to
get any of the authentic white grapes to blend in (Rousanne, Grenache Blanc,
Clairette, Bourboulenc and Picardin ).

Anybody have any ideas about which white grapes might be a good complement to
my 3 red grapes? I want to produce something that's not as heavy as a pure red
blend, and something that might be drinkable a bit quicker.

Thanks,

Lee

"LG1111" wrote in message
...
Each year I try various combinations of grapes in an attempt to make a
good
chateauneuf du pape. While the reds that I can get my hands on are good
(usually syrah, grenache, and if I'm lucky, mourvedre, I've never been
able to
get any of the authentic white grapes to blend in (Rousanne, Grenache
Blanc,
Clairette, Bourboulenc and Picardin ).

Anybody have any ideas about which white grapes might be a good complement
to
my 3 red grapes? I want to produce something that's not as heavy as a
pure red
blend, and something that might be drinkable a bit quicker.

Thanks,

Lee

I often use a little Viognier Lee.
Lum
Del Mar, California, USA

If you have some white wine you have made from various grapes (I generally
have 4 or 5) you might try blending a bit with your previous attempts. It
might give you some direction.

Ray

"LG1111" wrote in message
...
Each year I try various combinations of grapes in an attempt to make a
good
chateauneuf du pape. While the reds that I can get my hands on are good
(usually syrah, grenache, and if I'm lucky, mourvedre, I've never been
able to
get any of the authentic white grapes to blend in (Rousanne, Grenache
Blanc,
Clairette, Bourboulenc and Picardin ).

Anybody have any ideas about which white grapes might be a good complement
to
my 3 red grapes? I want to produce something that's not as heavy as a
pure red
blend, and something that might be drinkable a bit quicker.

Thanks,

Lee

If you have some white wine you have made from various grapes (I generally
have 4 or 5) you might try blending a bit with your previous attempts. It
might give you some direction.

Ray

"LG1111" wrote in message
...
Each year I try various combinations of grapes in an attempt to make a
good
chateauneuf du pape. While the reds that I can get my hands on are good
(usually syrah, grenache, and if I'm lucky, mourvedre, I've never been
able to
get any of the authentic white grapes to blend in (Rousanne, Grenache
Blanc,
Clairette, Bourboulenc and Picardin ).

Anybody have any ideas about which white grapes might be a good complement
to
my 3 red grapes? I want to produce something that's not as heavy as a
pure red
blend, and something that might be drinkable a bit quicker.

Thanks,

Lee