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Viognier and acidity
Yesterday I was taking abreak from cellar-building, and picked up Betsy's
August issue of Food & Wine (a mag that sometimes has good recipes, but whose wine coverage is limited despite name). There's an article by Lettie Teague, the wine editor, re Califoria Viogniers. One phrase surprised me: "...both the lean, crisp Viogniers and the big, lush varieties, all of which have firm backbones of acidity, rich fruit...(blah blah)" My (limited, it's not really my fave grape)experience of Viognier is that they oft tend towards the flabby, though some show somewhat balanced acidity. The idea that all Viogniers have firm backbones of acidity surprises me. I had a sip of a Wiliam Roan at a 4th party last night, I wouldn;t have described it that way at all. So have I just tried a misrepresentative sample? Dale Dale Williams Drop "damnspam" to reply |
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Viognier and acidity
"Dale Williams" > wrote in message ... > Yesterday I was taking abreak from cellar-building, and picked up Betsy's > August issue of Food & Wine (a mag that sometimes has good recipes, but whose > wine coverage is limited despite name). There's an article by Lettie Teague, > the wine editor, re Califoria Viogniers. One phrase surprised me: "...both the > lean, crisp Viogniers and the big, lush varieties, all of which have firm > backbones of acidity, rich fruit...(blah blah)" > > My (limited, it's not really my fave grape)experience of Viognier is that they > oft tend towards the flabby, though some show somewhat balanced acidity. The > idea that all Viogniers have firm backbones of acidity surprises me. I had a > sip of a Wiliam Roan at a 4th party last night, I wouldn;t have described it > that way at all. So have I just tried a misrepresentative sample? Yes, I'd say that was a misrepresentative sample of wine _writing_! ;^) Tom S |
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Viognier and acidity
Dale Williams wrote:
> Yesterday I was taking abreak from cellar-building, and picked up Betsy's > August issue of Food & Wine (a mag that sometimes has good recipes, but whose > wine coverage is limited despite name). There's an article by Lettie Teague, > the wine editor, re Califoria Viogniers. One phrase surprised me: "...both the > lean, crisp Viogniers and the big, lush varieties, all of which have firm > backbones of acidity, rich fruit...(blah blah)" > > My (limited, it's not really my fave grape)experience of Viognier is that they > oft tend towards the flabby, though some show somewhat balanced acidity. The > idea that all Viogniers have firm backbones of acidity surprises me. I had a > sip of a Wiliam Roan at a 4th party last night, I wouldn;t have described it > that way at all. So have I just tried a misrepresentative sample? Nope. CA Viogniers have very limited acidity, at least by my standards, which I think accounts for your problems pairing them with food (even when they aren't flabby and overoaked). FWIW, I recently rediscovered a cookbook that we picked up at an Oregon winery a few years ago: "The Wine Lover's Cookbook" by Sid Goldstein -- director of marketing communications [whatever the heck *that* means] at Fetzer: http://tinyurl.com/24rc2 In addition to some nice recipes, it also devotes quite a bit of space to pairing foods with various grapes, including Viognier. Scallops aren't mentioned among his pairings, though... Mark Lipton |
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Viognier and acidity
On Mon, 05 Jul 2004 16:39:32 GMT, "Tom S" >
wrote: > >"Dale Williams" > wrote in message ... >> There's an article by Lettie Teague, >> the wine editor, re Califoria Viogniers. One phrase surprised me: "...both >> the lean, crisp Viogniers and the big, lush varieties, all of which have firm >> backbones of acidity, rich fruit...(blah blah)" >> >> My (limited, it's not really my fave grape)experience of Viognier is that >> they oft tend towards the flabby, though some show somewhat balanced acidity. >> The idea that all Viogniers have firm backbones of acidity surprises me. I had >> a sip of a Wiliam Roan at a 4th party last night, I wouldn;t have described >> it that way at all. So have I just tried a misrepresentative sample? > >Yes, I'd say that was a misrepresentative sample of wine _writing_! ;^) > >Tom S I'm with you guys. I've responded to the raves of Viognier with the requisite sampling and found them unremarkable. I need more "stuff" in my stuff. They're a nice, crisp, variation from SB, GV, PG, etc. but not my cup of lush. Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8 |
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Viognier and acidity
Try a better Condrieu before you completely dismiss Viognier.
I like the Chateau St. Cosme. -jal "Ed Rasimus" > wrote in message ... > > I'm with you guys. I've responded to the raves of Viognier with the > requisite sampling and found them unremarkable. I need more "stuff" in > my stuff. They're a nice, crisp, variation from SB, GV, PG, etc. but > not my cup of lush. > > > > Ed Rasimus > Fighter Pilot (USAF-Ret) > "When Thunder Rolled" > Smithsonian Institution Press > ISBN #1-58834-103-8 |
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Viognier and acidity
Try a better Condrieu before you completely dismiss Viognier.
I like the Chateau St. Cosme. -jal "Ed Rasimus" > wrote in message ... > > I'm with you guys. I've responded to the raves of Viognier with the > requisite sampling and found them unremarkable. I need more "stuff" in > my stuff. They're a nice, crisp, variation from SB, GV, PG, etc. but > not my cup of lush. > > > > Ed Rasimus > Fighter Pilot (USAF-Ret) > "When Thunder Rolled" > Smithsonian Institution Press > ISBN #1-58834-103-8 |
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Viognier and acidity
On Mon, 26 Jul 2004 05:29:14 GMT, "John LaCour"
> wrote: >Try a better Condrieu before you completely dismiss Viognier. > >I like the Chateau St. Cosme. Indeed, those from Villard, Cuilleron, Gaillard, Vernay and Gangloff are remarkable and have plenty of acidity to keep things balanced. Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
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Viognier and acidity
On Mon, 26 Jul 2004 05:29:14 GMT, "John LaCour"
> wrote: >Try a better Condrieu before you completely dismiss Viognier. > >I like the Chateau St. Cosme. Indeed, those from Villard, Cuilleron, Gaillard, Vernay and Gangloff are remarkable and have plenty of acidity to keep things balanced. Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
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Viognier and acidity
John LaCour wrote:
> Try a better Condrieu before you completely dismiss Viognier. > > I like the Chateau St. Cosme. > > -jal One of my absolute favourite Condrieu's is the St. Cosme... just explodes in your mouth! £37.50 for the last bottle i had though. Lloyd |
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