Winery Martha Clara VineyardsViognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery Martha Clara Vineyards matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of roast pork orloff, duck breast in a crust or cassolettes of scallops.
Details and technical informations about Winery Martha Clara Vineyards's 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.
Informations about the Winery Martha Clara Vineyards
The Winery Martha Clara Vineyards is one of of the world's great estates. It offers 44 wines for sale in the of Long Island to come and discover on site or to buy online.
The wine region of Long Island
New York AVA on Long Island, maritime climate moderated by the Atlantic, well-drained sandy soils and moraines. Only New York region focused on vinifera (warm enough for Bordeaux varieties). Merlot signature red king (~30%): supple and elegant with plum, red cherry, blackberry, herbs and iodine touch, fine tannins and fresh palate — cool-climate finesse. Peppery Cabernet Franc (bell pepper, raspberry), firm Cabernet Sauvignon.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
