Winery Clay StationUnoaked Viognier
White wine
In the mouth this white wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Unoaked Viognier from the Winery Clay Station
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Unoaked Viognier of Winery Clay Station in the region of California is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Unoaked Viognier of Winery Clay Station in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Unoaked Viognier
Pairings that work perfectly with Unoaked Viognier
Original food and wine pairings with Unoaked Viognier
The Unoaked Viognier of Winery Clay Station matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pork roll with tomato sauce, potato and smoked salmon gratin or alsatian sauerkraut.
Details and technical informations about Winery Clay Station's Unoaked Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Unoaked Viognier from Winery Clay Station are 2010, 2012, 2008, 2014 and 0.
Informations about the Winery Clay Station
The Winery Clay Station is one of of the world's greatest estates. It offers 8 wines for sale in the of Lodi to come and discover on site or to buy online.
The wine region of Lodi
Self-proclaimed world capital of Zinfandel (>40% of premium Californian production): old-vine red king (plantings from 1888) — opulent and jammy with notes of blackberry, plum, raspberry, pepper, liquorice and a tobacco touch, coated tannins. Cabernet, Syrah, Merlot, Tempranillo, Albariño, Barbera and Primitivo in the palette (>100 grapes). Viognier and Chardonnay in whites. Central Californian AVA (1986) east of the bay, Mediterranean climate tempered by the delta.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Marc
Solid part resulting from the pressing of the grape (stalks, pips, skins).
