+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: For the Novice (https://www.wines.com/wineboard/forum-2.html)
+--- Thread: flavor (/thread-19830.html)
- rebeccak - 11-04-2007
I once tasted a viognier at a very small california winery that was so smoky in flavor it immediately evoked thoughts of barbecue and smoked meat. I don't know if this is typical for viognier, or just that particular wine. I don't remember the name, but it was fantastic, and I've been looking for a smoky white wine ever since. Any suggestions?
- wineguruchgo - 11-04-2007
It might only be me, but that is not the description I would use for viognier.
It might be that the particular winery used charred barrels or heavy toast.
I'm sure others will have opinions as well, but you might not get them until after the football games are over!
I know that RH Phillips "Toasted Head" chardonnay is aged in heavy toast/charred barrels. That might work for you. It's not a bad wine so even if it's not exactly what you are looking for, its still easy to drink.
[This message has been edited by wineguruchgo (edited 11-04-2007).]
- Thomas - 11-04-2007
I agree, smoky isn't something that comes to mind to describe Viognier.
But for a smoky white wine, Hanna Sauvignon Blanc used to fit the bill---haven't had one in years, though.
- Kcwhippet - 11-05-2007
Definitely agree with the above. Viognier should be about the fruit, not the oak. Overuse of oak all too often can mask poor quality fruit or winemaking.
That said, the Toasted Head Chard is indeed a nice, well made wine. Another is the J. Lohr Riverstone Chard.
- wondersofwine - 11-06-2007
Condrieu is about the most expensive Viognier going (from Rhone district of France). Condrieu can have a smoky element but I think the other California suggestions might meat your quest at a lot less cost.
(I like the smoked bacon fat taste element in some red Burgundies from the Nuits-St-Georges area.)