Sommelier’s Notes
VIOGNIER Once relatively scarce outside of its home territory in the northern Rhône region of France, Viognier returned from near-extinction in the 1990s with plantings that sprung up around the world, notably in California and Australia. Viognier thrives in these places because of their warm climate; Viognier vines are drought-resistant and require a lot of heat to ripen fully and give the grapes their characteristic pungent aromas of honeysuckle, apricot and tropical fruit, along with a round body and rich, oily texture. A curious practice involves using a dash of Viognier to red wine, especially Syrah/Shiraz. Viognier lends its exotic aromas without muddying up the palate, and it also enhances the colour of red wine. Several Australian producers have embraced this technique, though it started in France when producers in the Rhône Valley added Viognier to that region’s Syrah-based reds. French Viognier is often blended with other white Rhône varieties like Roussanne, Marsanne and Grenache Blanc, though there are two appellations that only make 100% Viognier: Condrieu and Château Grillet.
Smoked Ham Chicken Tajine Crab Cakes
Goat Cheese Kunik Livarot
Roasted Root Vegetables
12°C 24
lafrenzwinery.com Edmonton 2013/14 Wine Guide