Winery Davis Family VineyardsCuvée Luke Viognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Cuvée Luke Viognier from the Winery Davis Family Vineyards
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Luke Viognier of Winery Davis Family Vineyards in the region of California is a powerful.
Wine flavors and olphactive analysis
On the nose the Cuvée Luke Viognier of Winery Davis Family Vineyards in the region of California often reveals types of flavors of oak, tree fruit.
Food and wine pairings with Cuvée Luke Viognier
Pairings that work perfectly with Cuvée Luke Viognier
Original food and wine pairings with Cuvée Luke Viognier
The Cuvée Luke Viognier of Winery Davis Family Vineyards matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pork stew with bacon and cream, salmon steaks with soy sauce or lamb curry indian style.
Details and technical informations about Winery Davis Family Vineyards's Cuvée Luke 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 Cuvée Luke Viognier from Winery Davis Family Vineyards are 0
Informations about the Winery Davis Family Vineyards
The Winery Davis Family Vineyards is one of of the world's great estates. It offers 34 wines for sale in the of Russian River Valley to come and discover on site or to buy online.
The wine region of Russian River Valley
Cool climate ideal for elegant Pinot Noir and balanced Chardonnay: fine, silky reds with aromas of cherry, raspberry, undergrowth and sweet spice, fine acidity and velvety tannins. Textured Chardonnay with notes of apple, citrus and butter, measured oak. Also gourmet Zinfandels and traditional-method sparklers. Sonoma AVA cooled by the Pacific fog of the Petaluma Gap, alluvial and volcanic soils.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
