Interesting rumbling sound made Gary crack a smile.

QTOD: I am loving Yalumba Eden Valley Viognier, Melville always does a great job, and I was lucky enough to taste Tangent recently. I feel like the French are getting beat at their own game with this varietal as of late, especially in the value category.

I like viognier, but I don’t tend to seek it out. Maybe it’s time to try a couple of ones I haven’t had.

I love viognier when it’s blended with syrah/shiraz, though 🙂

I like viognier, but I don’t tend to seek it out. Maybe it’s time to try a couple of ones I haven’t had.

I love viognier when it’s blended with syrah/shiraz, though 🙂

QOTD: Was recommended an unoaked French viognier at a wine/cheese store in Grenoble, France to pair with comte cheese, a French cow’s milk cheese somewhat similar to gruyere or emmental. Was really quite good, complex and intriguing and a nice break from the usual red wine and cheese pairings.

QOTD: Was recommended an unoaked French viognier at a wine/cheese store in Grenoble, France to pair with comte cheese, a French cow’s milk cheese somewhat similar to gruyere or emmental. Was really quite good, complex and intriguing and a nice break from the usual red wine and cheese pairings.

Thanks to you I discovered it many months back.. Seeked it out, and have had pleasure discovering it.. Can’t say I’d pick it out blind, but I’m a fan and served a bottle of Wild Pig Viognier to friends a few weeks ago and everyone enjoyed it. It was the first time they had tried Viognier.

Thanks to you I discovered it many months back.. Seeked it out, and have had pleasure discovering it.. Can’t say I’d pick it out blind, but I’m a fan and served a bottle of Wild Pig Viognier to friends a few weeks ago and everyone enjoyed it. It was the first time they had tried Viognier.

Gary.It has been a couple years since I have induldged in V. Thanks for bringing it to the table,I will try some tomorrow.
And as usual appriciate the honesty.
keep it up bro.
Ed L.
from Nebraska
-35+ chill factor right now.
salute

Gary.It has been a couple years since I have induldged in V. Thanks for bringing it to the table,I will try some tomorrow.
And as usual appriciate the honesty.
keep it up bro.
Ed L.
from Nebraska
-35+ chill factor right now.
salute

QOTD: My go-to inexpensive Viognier has been Cono Sur from Chile.
I have had a few nice white Rhones over the years, where Viognier
can be one of many grapes blended in.

QOTD: My go-to inexpensive Viognier has been Cono Sur from Chile.
I have had a few nice white Rhones over the years, where Viognier
can be one of many grapes blended in.

My all time favorite Viognier comes from Germany, in detail out of the Pfalz from Philipp Kuhn. I wish you could try this! Serious stuff!

My all time favorite Viognier comes from Germany, in detail out of the Pfalz from Philipp Kuhn. I wish you could try this! Serious stuff!

QOTD: Not enough variety in under-$15 for Viognier around this town. Looking forward to my trip to Cali and elsewhere to try more of this. Had a viognier long time ago (something from 2005, can’t remember name), and that was decent. After seeing Pinot Blanco episode, I’m more interested in that varietal than Viognier.

QOTD: Not enough variety in under-$15 for Viognier around this town. Looking forward to my trip to Cali and elsewhere to try more of this. Had a viognier long time ago (something from 2005, can’t remember name), and that was decent. After seeing Pinot Blanco episode, I’m more interested in that varietal than Viognier.

At the 6:05 mark it sounds like Mott “floats an air biscuit” (i.e.: passed gas).

Did he!? Check that box off!

At the 6:05 mark it sounds like Mott “floats an air biscuit” (i.e.: passed gas).

Did he!? Check that box off!

QOTD – I have never even heard of Viognier before, I am pretty new to wine and am super broke as I am a college student. I literally think about wine everyday and can’t wait to get out to some of the local wineries around me here in Pullman, WA.

Thank you Gary, keep up the love.

QOTD – I have never even heard of Viognier before, I am pretty new to wine and am super broke as I am a college student. I literally think about wine everyday and can’t wait to get out to some of the local wineries around me here in Pullman, WA.

Thank you Gary, keep up the love.

Had a d’Arenberg Viognier (think it was an ’06) last year that went AMAZINGLY well with shepard’s pie. The spices and fat from the pie went terrific with the weight and spice components of the wine.

Had a d’Arenberg Viognier (think it was an ’06) last year that went AMAZINGLY well with shepard’s pie. The spices and fat from the pie went terrific with the weight and spice components of the wine.

Haven’t had any Homey…..just got back form Napa and let me tell you…Ian set me up with some little private wineries and they were SICK….!!!!!!

I’ve been in so many caves I feel like Batman.

WOW… I have never been there and I’m ready to go back.

Haven’t had any Homey…..just got back form Napa and let me tell you…Ian set me up with some little private wineries and they were SICK….!!!!!!

I’ve been in so many caves I feel like Batman.

WOW… I have never been there and I’m ready to go back.

QOTD: I do enjoy a good Viognier, but I’ve learned exactly the style that I DO NOT like of wines made from this grape as well. I find that many new world producers put out Viogniers that are big, flabby, low acid and high in alcohol and although they may be floral, they sometimes have a waxy bitterness on the finish that tastes like I not only smelled that Lilly but I chewed it… gross.
HOWEVER I have had a few from the Northern Rhone (of course) as well as from California, Washington, and even Australia that show enough restraint that they pair the floral and stone fruit aromas with a weighty palate balanced by fresh acidity and a fairly dry, long finish to make an interesting food pair or a delicious and unique wine to be enjoyed by itself.

QOTD: I do enjoy a good Viognier, but I’ve learned exactly the style that I DO NOT like of wines made from this grape as well. I find that many new world producers put out Viogniers that are big, flabby, low acid and high in alcohol and although they may be floral, they sometimes have a waxy bitterness on the finish that tastes like I not only smelled that Lilly but I chewed it… gross.
HOWEVER I have had a few from the Northern Rhone (of course) as well as from California, Washington, and even Australia that show enough restraint that they pair the floral and stone fruit aromas with a weighty palate balanced by fresh acidity and a fairly dry, long finish to make an interesting food pair or a delicious and unique wine to be enjoyed by itself.