Winery PowersViognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Viognier of Winery Powers in the region of Washington often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery Powers matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of roast pork orloff, fillet of venison or shrimp in coconut milk.
Details and technical informations about Winery Powers'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.
Last vintages of this wine
The best vintages of Viognier from Winery Powers are 2013, 2018, 2017, 2014 and 0.
Informations about the Winery Powers
The Winery Powers is one of of the world's greatest estates. It offers 32 wines for sale in the of Columbia Valley to come and discover on site or to buy online.
The wine region of Columbia Valley
Cradle of Washington State's great reds. Dense, structured Cabernet Sauvignon (blackcurrant, blackberry, graphite, firm tannins), round velvety Merlot, signature Syrah with peppery notes, black olive and deep black fruit. Also precise whites: balanced Chardonnay, taut fruity Riesling with peach notes. Semi-desert vineyard of 24,300 ha sheltered by the Cascades, loess soils over basalt, strong temperature swings.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
