What I’d give for a cool glass of viognier right now, wish they sold it here in Georgia.
When spring starts to segue into summer, a different style of wine is called for – one with a bit of fragrance that seems to mark the change of seasons and with enough personality to work as an aperitif as well as with food.
Viognier, which fits the bill to a T, was once a secret for connoisseurs. The grape variety was brought to the Rhone Valley by the Romans, and the tiny appellation known as Condrieu, made of 100 per cent viognier, has long been prized for its perfumed nose and elegance. Until relatively recently, viognier was left to the French, and to the Rhone rangers in particular. Then wine-makers all over the world started experimenting with the fragrant grape, and there has been an explosion of viognier in the past 10 years.
Not all of it is good – this is a difficult grape to grow, which…
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