This wine grape probably originated centuries ago in Damatia. Roman history says it was brought to history in 281 A.D. by the Empower Probus. Many people believe that it is named after the city of Vienne which was a military outpost for the Romans. It also sounds like the Roman phrase that means “the road to Hell.”

This might allude to the intoxicating effects of drinking the wine or it might be a reference to the fact that this grape is quite hard to grow. In fact due to a lack of attendance to the vineyards during World War II the Voignier grape vine almost became extinct, along with other grapes, such as Tocai (http://www.wineaccess.com/wine/grape/Tocai/).

This grape is now grown only exclusively in the Northern Rhone area which grows mostly red wine grapes. There is a low production every year of only 1900 liters of wine. This is because it is vulnerable to powdery yields. The timing of the picking of the grape must be very precise. When picked too late in the season the grape can produce a thick oily wine without any pleasurable aroma. It is a very fussy grape that prefers the Mediterranean climate.

Another factor that affects the quality of the wine is the age of the grape plant. The vines don’t produce great wine until they are least fifteen years old. In the Rhone area of France vines exist that are over seventy years old. Ideally this grape will produce a wine that is thirteen percent alcohol. The best wine will have a deep yellow color. It prefers warm environments and long growing season.

Even though it does not take to every climate it has migrated successfully to California and Virginal in the United States. Virginia’s Monticello wine growing region is perfect for growing this type of grape. The grape is also grown in South Africa, New Zealand, and Japan.

In France, Viognier is grown as a single grape variety on the west bank of the Rhône River. This particular grape is also frequently blended with other varietal wines such as Roussanne (http://www.wineaccess.com/wine/grape/Roussanne/), Grenache, Rolle and Marsanne. To make Beaujolais the wine can contain up to twenty percent of Viognier instead of five percent. One reason that Viogniers are added to wine blends is because it helps stabilize the red pigments in the wines so that the wine stays red.

Plantings of these vines have really grown in North America since the eighties. The California coast produces over two thousand acres of this grape. It can also be found in Colorado, New York, Washington and Virgina as well as the Niagara region and British Columbia province in Canada. It is also grown as a varietal grape in Chilean Argentina.

This grape is big in Australia and added to many Shiraz blends. Famous areas that grow the Viognier (http://www.wineaccess.com/wine/grape/Viognier/) plantings include Murray River, Rutherglen, Nagambie Lakes, Cangerrie and Tenter.

The Viognier is prized because it is a floral wine. It must be consumed young as it does not age well. It becomes flat and scentless if aged. Don’t drink Viognier single varieties that are more than three years old. This wine is predominately very dry although dessert wines are also sometimes created by it.

This is quite an oily wine if it is made from the juice of the skins so some producers of this wine make sure the skins are removed. To increase its alkalinity it is sometimes stirred using a process called batonnage. This strongly perfumed wine pairs well with spicy cuisines like Thai and Chinese. It also matches well with sushi and strong French cheeses.

Dessert wines are created from Viognier grapes that are picked in October or early November. The grape is fragile so the grapes are shaken off the vine to avoid bruising while harvesting. Many wine experts say that this wine peaks at one year of age.

Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in international cuisines and fine wine varietals, such as Tocai and Viognier. For more great varietals, please visit http://www.wineaccess.com/.

Article Source: ArticleSpan

OUR WINE REVIEW POLICY All wines that we taste and review have been purchased at the full retail price.

Wine Reviewed Goats do Roam South Africa 2008 13.5% alcohol about $10

Let’s start with the marketing materials. Tasting Note: Ripe and creamy, with delicious apricot, melon and peach cobbler notes backed by a whiff of toast on the finish. Drink now. Score – 88. (James Molesworth, at the Wine Spectator website, June 30, 2009. And now for my review.

With the first sips (no food) I noted the wine’s bright acidity. The taste of honeysuckle was dominant. The initial meal centered around a barbecued chicken leg in a thick, paprika tomato sauce. The wine’s acidity stepped up to meet the sauce. The accompanying potatoes roasted in chicken fat intensified the wine’s fruit. With smoky tasting grilled eggplant virtually covered in garlic the wine was round and seemed sweeter.

The second meal consisted of a boxed Eggplant Rolatini stuffed with Ricotta and Mozzarella cheese and slathered with grated Parmesan cheese. The wine was light and almost feathery. It presented bright acidity and I tasted some apricots in the background. It was surprisingly long.

The final meal was also vegetarian. I started with Matjes herring that rendered the wine round with fine acidity. I noted a definite apple flavor. When paired with green beans in tomato sauce this wine was not very present but I noted some green apples. When paired with okra in a tomato, garlic, and onion sauce the blend picked up a bit and was fairly long but did not give a lot of fruit. The roasted eggplant with lots of oil and garlic took away the wine’s fruit, just as the wine refreshingly washed away this delicious vegetable’s grease. I made the mistake of trying this wine with Haagen Dazs Mayan Chocolate ice cream. The wine was thin and had harsh acidity.

I tasted this wine with two cheeses; with the Asiago the wine wasn’t very acidic. It did have some apple taste with a bit of sweetness. With a fairly tasty Swiss Emmenthaler the wine picked up some strength and length. This combination was fairly good.

Final verdict. Good, but not good enough. Actually, with the right pairing it’s not bad. But I have grown to expect more from South African wines.

In his younger days Levi Reiss wrote or co-authored ten computer and Internet books, but he prefers drinking fine German or other wine with the right foods and the right people. He teaches computer classes at an Ontario French-language community college. Visit his global wine website http://www.theworldwidewine.com with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.

Article Source: ArticleSpan

If you like anchovies and you like fritters you may go for Crispeddi (Anchovy and Dill Fritters) that also contain peperoncino, Italian hot peppers. Recommended wines include Verdicchio dei Castelli di Jesi DOC from The Marches, a wine often paired with fish and seafood and Vermentino di Sardegna DOC from the island of Sardinia northwest of Sicily.

Sicily was once part of the Arab world. You can see the Arab influence in many dishes such as Couscous con Pesce (Fish Stew Couscous). Sicilians tend to make couscous with fish such as grouper or red snapper. In contrast North Africans usually prefer vegetables, mutton, or a lamb sausage known as merguez. Once again a good suggestion is Vermentino di Sardegna DOC but so is Fiano di Avellino DOCG from the Campania region of southern Italy. I am a real fan of Fiano but don’t think of suing me if you are unhappy with it.

Involtini di Pesce Spada (Swordfish Rolls) are fairly tricky to prepare but are delicious. It goes very well with salmoriglio sauce, an Italian sauce that you won’t find in many local supermarkets. Once you worked hard on the fish and the sauce, you’ll want to be pleased with the wine. Two of the choices are Greco di Tufo DOCG or its close neighbor, Fiano di Avellino DOCG.

Some say that Pasta con le Sarde (Pasta With Sardines) is Sicily’s signature dish. I’m not all that partial to sardines and even less so to raisins but lots of Sicilians eat it up. If you want to do it right, use Bucatini and cook it al dente. This is really a Sicilian dish and so let’s not be surprised that the appropriate wines are probably not available here. Your best bet is probably the Verdicchio di Matelica DOC. If you can’t get this wine try your luck with its cousin Verdicchio dei Castelli di Jesi DOC that most people put lower in the wine pecking (sipping?) order.

For dessert you may want to try Cannoli con Ricotta (Ricotta-stuffed Rolls) that are available in many Italian pastry shops. Otherwise making them is tricky but they can be delicious. It’s also tricky to find an appropriate dessert wine to accompany them. The best choice is probably Moscato Passito di Pantelleria DOC from the tiny island of Pantelleria south of Sicily. In 1971 this became the third wine to be accorded the once prestigious DOC classification. You might also try your luck with the once great and now trying to claw its way back Marsala. Take my advice; don’t even think about a Marsala cooking wine, not even for cooking.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but would rather just drink fine German or other wine, accompanied by the right foods. He teaches various computer classes at an Ontario French-language community college. Check out his global wine website http://www.theworldwidewine.com with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.

Article Source: ArticleSpan