by Jacob
Viognier is a temperamental grape that produces wines that vary greatly from producer to producer. Personally, I find it to be a bit more bold and bodied than many Sauvignon Blancs, but less oak-y and big than Chardonnay. For this reason, I think Viognier pairs well with more foods and can stand up to chicken and other poultry in a way that Sauvignon Blanc and Chardonnay can not.
After drinking the 2007 Kunde Estate Vigonier at the Girl and the Fig in Sonoma, when the 2008 showed up on Wine.woot.com, I knew I had to buy it and try it.
Actually consisting of about 91% Viognier and 9% Chardonnay, the wine was refreshingly fruity on the nose with hints of orange. On first taste, the citrus notes were still present as was a hint of pineapple. In addition, the wine had a little bit of spice to it… Nothing like in a California Zinfandel, but just a mild spice note (the winery says White Pepper) that made it even more pleasurable to drink. (Rating ***1/2)
To read more about this wine, surf to http://www.kunde.com/wines/wine.asp?w=841.
To see if our retailer can sell you a bottle of Kunde, click here.
