Winery Coeur d'Alene CellarsVio Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
The Vio Viognier of the Winery Coeur d'Alene Cellars is in the top 90 of wines of Washington.
Wine flavors and olphactive analysis
On the nose the Vio Viognier of Winery Coeur d'Alene Cellars in the region of Washington often reveals types of flavors of citrus fruit, tropical fruit.
Food and wine pairings with Vio Viognier
Pairings that work perfectly with Vio Viognier
Original food and wine pairings with Vio Viognier
The Vio Viognier of Winery Coeur d'Alene Cellars matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of vegetable planter, duck aiguillettes with apples or fried squid.
Details and technical informations about Winery Coeur d'Alene Cellars's Vio 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 Vio Viognier from Winery Coeur d'Alene Cellars are 0
Informations about the Winery Coeur d'Alene Cellars
The Winery Coeur d'Alene Cellars is one of of the world's greatest estates. It offers 20 wines for sale in the of Washington to come and discover on site or to buy online.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
