How do you say Viognier?

How Do You Say Viognier? “Vee-yon-nyay”

I have often referred to this grape as”the in between,” “soft,” “the stepping stone” and simply “flowers”. It is the ancient, behind the scenes yet still unknown grape. Did you know that Viognier is often blended with Syrah/Shiraz. A common practice actually. You may have had Viognier multiple times and never even knew it…hence the behind the scene grape.

Viognier is indigenous to France. Grown mostly in the Rhone Valley (and along the Mediterranean), it is made into the perfumed essence of Condrieu (the Viognier Capital of Northern Rhone Valley and I might add the impossibly hard to get a hold of wine and one of the hardest to sell). Viognier is also blended with the French white grapes Marsanne, Roussanne and Grenache Blanc in Rhone too.  Due to Viognier’s floral presence, many wine makers will blend it with Syrah. This blend also causes a chemical reaction giving the wine a darker, more concentrated color. This practice is old hat in France, but now is seen more and more in Australia, California and S. Africa.

One reason why Viognier is one of my favorite grapes is because it is a great “stepping stone” or “in between” from sweet white wine to dry white wine. The reason is that Viognier is typically lower in acid, softer and very fruit forward. This lessens the shock from sweet to dry. Plus, the aromas this grape produces are so delicious smelling, this alone tricks the minds into thinking you’re going to have a sweeter wine. Also, I often try to move Oaked Chardonnay drinkers to California Viognier. It has this creamy, vanilla, flower blossom and peach cobbler effect. French Viognier is more floral and has a dried apricot and honeysuckle flavor.

Beyond the typical Viognier blend, many vineyards are blending it with Chardonnay, Pinot Gris and Cabernet Sauvignon with great success. I have been pleased with quite a few; especially in S. African wines.

Another reason why you may not be familiar with Viognier is because it is a very fickle and difficult grape to grow. The production has to be kept low for vineyards to have better control overseeing the vines growing process. It is delicate from vine to the wine in your glass. Plus, it is a great pairing with spicy foods! Which I love and is my most popular wine pairing question. Manitou definitely likes their spice…in their food and in life!

Godello (Go-Day-Yo)

Godello is the popular Spanish white grape of Galicia. Galicia is located on Spain’s northwest corner where in the past it wasn’t the king of the prom. This has nothing to do with the grape’s characteristics and style, but its delicateness and finicky behavior. Godello is prone to molds and pests, which makes it difficult to cultivate and in return needs more care and attention. It was nearly wiped out during the Phylloxera outbreak in the 1870’s. Phylloxera is a root feeding pest that nearly destroyed the European wine industry.

Over the next hundred years, Godello was nearly extinct until a few prideful, Galician wine growers, dedicated to keeping Spanish wine history, cultivated the vine and took over the abandoned Godello vineyards. Now, this grape is becoming increasingly popular due to its nice full body, aromatic bouquet, apple, pear and pineapple flavors, and subtle elegance. With age, it can exhibit nuts and mineral. Godello thrives in Galicia and especially the warm climates of Bierzo and Valdeorras. There, it is the perfect accompaniment to the local seafood. This is a great wine for those that prefer Chardonnay. Good values for this wine sometimes are hard to come by due its low production levels, but they are out there.

Verdejo

Verdejo (Verr-day-ho)

A Spanish grape, but not really Spanish. Well that isn’t entirely true. Verdejo is the main grape of Rueda Spain…here’s a map->

 

During the 11^th Century, Mozrabs (Iberian Christians) from North Africa introduced Verdejo to Spain. Initially, Verdejo was made into sherry style wines that were low in quality and over oxidized. It wasn’t until the 1970’s, that more quality minded vintners starting making fresher, higher quality Verdejo. Verdejo is often compared to Sauvignon Blanc from warmer climates. It has similar fresh acidity appeal, tartness, citrus, and aromatics. A unique characteristic of Verdejo is how it is picked off the vine. It is always done on a cool night to keeps its acidity. Wine makers believe this keeps the freshness of the grape. At Swirl, we carry the Naia Verdejo from Rueda and others.