Jeremy Matthew
Barrel Sampler
Posts:2067
 | | 10/02/2003 2:30 AM |
| Thanks Stemor and Boardo,
Mucho Appreciato. | | | |
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stemor
Collierville, TN
Wine Thief
Posts:2818
| | 10/02/2003 3:18 AM |
| Jeremy,
I've got a few of each of the wines that I mentioned. When are you coming to Memphis? I've found that Viognier goes pretty well with our local specialty (sloppy, juicy, spicy pork Bar-B-Q).
THOSE are yours for the taking. I'll maintain control over what big Aussies you can open, though. 
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Cheers, y'all | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 10/03/2003 2:53 AM |
| Stemor,
You're on.
I was also thinking of bringing some decent Waiheke wines up your way (Stonyridge in particular.). Next year my man, next year. | | | |
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Stefania Wine
San Jose, CA
Grape Puncher
Posts:725
| | 10/03/2003 4:53 PM |
| Jeremy,
Wine makers say Viognier needs 14% to have any flavor. Below that it tastes gluey and like petrol. That's what I've read anyway, I've never worked with any. | |
Paul Romero - Owner/Winemaker Stefania Wine
www.stefaniawine.com | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 10/04/2003 3:29 AM |
| I don't know if I would agree with that. I've had a good number of
%12 Viogniers (mostly French VdPs), sure they weren't the level of top Viognier but they were still quite enjoyable. Lurton Viognier 2000 comes to mind, a solid 85 pointer.
Ironic that it would be dominated by phenols/petrol flavours with a lower alcohol. Normally it works the other way around. | | | |
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GATC
Barrel Sampler
Posts:2420
| | 10/06/2003 11:31 PM |
| | Since you have been drinking this varietal from around the world, I'm not sure that you will be impressed with California viognier. | | | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 10/06/2003 11:35 PM |
| GATC,
Is there some particular character that identifies them as being from California? For example Aussie shiraz from the Barossa is black pepper etc.. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/07/2003 10:21 AM |
| | My experience with Viognier is limited, but based on that small sampling, I find the CA Viogniers to be more viscous than those from the Rhone or South of France. Possibly higher in alcohol too. | | | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 10/07/2003 10:26 PM |
| | Thanks Boardo. | | | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
| | 10/08/2003 5:33 AM |
| Most Viogniers I've run into out here in California run anywhere from 13-15% in alcohol. Usually on the higher side of that estimation.
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