Rich and creamy mouth feel from the sur lie and battonage technique or “stirring of the lees”. Slight crisp acidity on the tip of the palette. Subtle rose and honey suckle nose. White peaches, apricot, and ripe nectarine on the tongue.
Viognier always pairs best with roasted chicken and sautéed vegetables. It can be enjoyed with or without a meal and even compliments a hot day. Pairing could include a roasted chicken, garlic mashed potatoes, and sautéed green beans or asparagus. Fish pairs well, like rainbow trout with rice pilaf and diced carrots or leeks, and salmon fillet over fresh spring mix and micro greens with cranberries, apricots, and balsamic dressing.