Musings on Wine and Spirits by Louis Marmon

As seen in:
Washington Post, Gazette Newspapers, DC Examiner, The Wine Report
Washington Jewish Week, LA Times, Jewish Exponent, Capitol File Magazine and in other cities in the US and Canada

Latest Article

Diverse Areas Now Producing Quality Viognier

August 15, 2007

Chrysalis Viognier

Some Viognier recommendations.

Viognier (vee-own-YAY) was virtually extinct in the 1960s, when it was limited to less than 35 acres in France’s Northern Rhone region. Now quality Viognier is being produced in California, Washington State, Australia, South Africa, Israel, Chile and Virginia. Notoriously difficult to grow, Viognier can be as full-bodied as a Chardonnay and is noted for its low acidity, complex floral aromas and spice. It is the only grape permitted to make white wine in France’s Condrieu region. In the Cote-Rotie and in Australia, Viognier is added to red wines such as Syrah to enhance fragrance and soften flavors. Single varietal white wines are best consumed within a few years after bottling, while those blended into red wines can age longer.

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