Interest in Viognier growing across Pacific Northwest

Melanie Krause makes Viognier from Williamson Vineyards in Caldwell, Idaho. (Photo by Eric Degerman/Great Northwest Wine)

Viognier is one of the most finicky and difficult wine grapes to grow. Pick it a little too early, and it comes out green and flavorless. Pick it a little too late, and the resulting wine can be flabby, oily and generally unpleasant.

But hit it just right, and a glorious white wine can result.

In the Pacific Northwest, Viognier is catching on in a big way, in part because our northern location helps retain the Rhône grape’s all-important acidity.

Generally speaking, look for aromas and flavors of orange, pineapple and clove in classic Northwest Viogniers.

Here are nine delicious examples of Viognier from Washington, British Columbia and Idaho that we’ve tasted recently.

Pages: 1 2 3 4 5 6 7 8 9 10

Related Posts

• 

  Walla Walla Vintners makes winemaking change
  Walla Walla Vintners makes winemaking change
• 

  Famed writer Mike Dunne tastes trends at San Francisco Chronicle Wine Competition
  Famed writer Mike Dunne tastes trends at San Francisco Chronicle Wine Competition
• 

  Alumni, College Cellars of Walla Walla rock San Francisco Chronicle Wine Competition
  Alumni, College Cellars of Walla Walla rock San Francisco Chronicle Wine Competition
• 

  Oregon Tempranillo Celebration returns to Ashland for 2019
  Oregon Tempranillo Celebration returns to Ashland for 2019

One Comment

1. 

   Jennifer Grau

   January 14, 2016 at 4:38 pm

   You should try Plumb Cellars Viognier. All estate fruit, no residual. Crisp and delicious!

   Reply