Category: White

Tasting Notes

Emma says: “I guess there had to be a week. To date I’ve been able to wax lyrical about pretty much every wine we’ve tasted and often enjoyed the opportunity to revisit an old grape friend I’d forgotten.

I thought this grape would be the same, as it is one of those grapes that wine people say is due a revival. I’ve seen other French native grapes like Picpoul rise to the top of wine lists and wondered why Muscadet hasn’t been given the same nudge forward. After all, in its heyday it was almost as well known as Sauvignon Blanc, if you have parents who hung out in wine bars in the 1970s and 80s I’m sure they’ll confirm that. Maybe that is why it fell out of fashion, it became that drink “your parents like”.

I’ve also heard whispers that the demise of the Muscadet region was also due to lots of grape growers cashing in during its era of popularity and producing high yielding grapes with flavours close to water. That era is well over because nowadays Muscadet producers are more likely to be shutting up shop due to low consumer demand; especially after a long run terrible harvests which drove many of them out of business. So as the going says “only the strong survive” which should mean the remaining growers are going to be quality focused and passionate about continuing on their tradition.

Back to the wine. If you are a fan of wines with fruit that springs from the glass then be warned, this may not be for you. The aroma of Muscadet Sur lie is far from it; for me it is always the smell of a sea shore mixed with a herbal and flinty mineral tinge. And to taste if you are an avid seafood fan then you should be getting some of those familiar salty saline flavours with a light citrus bite; limey and slightly pithy. Oysters and Muscadet must be the perfect wine match for this reason. The “sur lie” bit is interesting. Lie or “lees” are the dead yeast cells that go through a process called “autolysis” when in long contact with wine. It creates the biscuity, nutty richness in Champagne and conveys a similar but more delicate flavour to Muscadet. It is also quite helpful to soften our the potential sharpness of a high acid, cool climate wine. Many white wines use “lees” for this reason, unoaked Chardonnay like a good Macon Villages has that roundness and texture for the same reason.

But I’m afraid my experience of Muscadet this time just didn’t float my boat. It made me think about how you reach out for a glass of something that suits your mood. And the night before I had bought a bottle of Macon because I wanted something with that smooth, soft peachy flavour which that gives me. I had my glass of Muscadet straight after that and it just seemed a little weak and lacking flavour as a result. Perhaps another night, a different mood and it would have been more interesting to me. After all I have tried some incredible aged Muscadet in the past that had made me remember it as more special wine.”

Andy says: “I sort of tasted this wine three times, and had three different opinions about it.

The first time was with dinner, and not with one of the recommended matches – a spicy five bean chilli. However, it seemed a perfect match to me. The wine was fruity, cool, crisp, cutting through the chilli with so much ease the glass didn’t last long at all.

The second glass, and therefore tasting, wasn’t far behind. But this time, as the chilli wore off and my palate neutralised, I liked it much less, finding it to be quite sour and limey.

The third tasting was a day or so later, and it was a similar experience. Initially I liked it when cool and out of the fridge, but I then forgot about it for about 20 mins. Tasting it slightly warmer and it was back to the sour limey version. So I guess the lesson here, for me at least, is that it how wine is served/consumed really does make a difference.”

Buying Guide

This week’s grape is more commonly known as Muscadet, which is a region in the Loire area of France. It has fallen out of fashion but is a lovely dry white. We are going to try a specific style called “Muscadet Sur Lie”. We’ll explain what that means later, but for now find the French white section and look for those words on the front label. It should be widely available.

Tasting Notes

Emma says: “Today was equal pleasure and pain when it comes to the 52grapes experience. Arriving home late from a work trip, we realised tonight was the only night we had to try a Fiano before our weekly newsletter deadline.

So I sit here bleary eyed, wishing I was in bed, but instead musing over a Fiano. Thankfully this wine has reminded me of what is so enjoyable about our project. Instead of buying one of the Fianos I have tasted before, I ventured into a small and beautiful Italian specialist wine shop, “Passione Vino” in Shoreditch, to buy a version I hadn’t tried before. And this Campanian Fiano is really unusual. It feels like a traditional rather than a modern version. Most of the modern styles I’ve tried are crisp, fresh and floral, quite straightforward and thirst quenching with mild white peach flavours. Think of Pinot Grigio with more fragrance and richer fruit flavour.

But this version is very different to that. For a start the aroma is softer, more honeyed with gentle floral notes (almost pot pourri in style). The palate is quite waxy with orange peel, sweet peach compote flavours and a white tea savoury note. It feels like a wine that would work well with food for its extra body, texture and richness in fruit. But we aren’t talking bold tropical fruit, it is altogether gentle and mild. It didn’t blow my mind but I found it interesting enough to keep going back to in order to consider its flavour palate. I think that is honestly why these small producer styles from a small specialist shop can be a fun experience. They often offer something slightly different from the mainstream styles.

And what do I mean by traditional rather than modern for Campania? Well the modern styles can be made in a very precise technical way, avoiding any oxygen contact to keep the fragrance very fresh. Traditional styles are less protective, meaning a little bit more oxygen interacts with the grape and softens out those aromas, bringing on the honeyed character that otherwise tends to come to these wines later with age.”

Andy says: “Emma was away for a night, so I took full advantage of the “Meet the new CEO” bar tab, and was a little, how do we say, jaded.

But needs must, and so I bravely ploughed into this week’s Fiano. Tasting straight from the fridge, it was crisply cold, with a slightly oily mouthfeel, quite viscous, and somewhat sweet. Remembering last week’s notes on serving temperature, I waited for the wine to thaw out a little before trying again. All the sweetness went and it became more astringent, and a touch sour. Not the worst white wine I’ve ever tasted, it was a perfectly pleasant drink, but not necessarily one I’ll rush back to either. Perhaps I need to try the modern style described above.”

Buying Guide

This pretty little white comes from the Southern Campania region in Italy. It can also be found in Australia and Sicily, but we are going to try the original. Head to the Italian white section and you can find this wine in lots of the major retailers, but, after some Googling many seem to be from Sicily. Try to get one from Campania – the area of Avellino produces the best Fiano. Sicily will do if that’s all you can find. It will be a bit more fruity and less floral than the wines from Campania.

Tasting Notes

We tasted: Craft 3 Chenin Blanc from M&S at £10 a bottle.

Emma says: “After a full on gutsy red last week this wine really is ringing the changes. The choice of a South African Chenin may be a bit controversial to those who love the versions from its birthplace the Loire. I wanted to give a nod to South Africa because I think they are producing increasingly interesting versions of Chenin in their own particular style.

Their original plantings of Chenin were mainly produced because they grew easily and held their acidity well in the warm climate. If you’ve tried a watery Chenin as a cheap entry level white in a pub or bar then this is probably what you’ve tasted. It’s also used all over the world as a blender grape that adds acidity to more fruity grape varieties like Chardonnay. But hold it there, because it can be so much more interesting and that is what I hope we are all going to taste this week. Grown at lower yields it is still that palate tingler with great acidity but it also has sparkly green apple fruit and is the ultimate crisp thirst quencher. Some producers also oak them which gives an overlap of peppery spice notes.

Onto our wine tonight. Craft 3 Chenin Blanc made by the Land of Hope winery. This is a truly bone dry style. Andy is great at spotting technical things on a wine and immediately noticed it is a bit spritz-y, which may mean they bottled with a touch of carbon dioxide. That makes it even more palate tingly. And the fruit is just like biting into a granny smith apple with a nice zesty lemon back bone. It does have some softer white melon fruit at the core that means it isn’t sour or sharp. And there is a classic hint of smoky white pepper that I often get in South African whites but in a very discrete way. I think fans of Chardonnay, Viognier or New Zealand Sauvignon might not get this wine. It can just seem austere and lacking in fruit oomph. But if you like crisp whites like Pinot Grigio or Gavi then this could be a nice alternative.

All that acidity makes it a fantastic wine to cut through a rich food such as a creamy pasta sauce or risotto.”

Andy says: “I was drinking this during Man Utd’s awful performance in, and subsequent exit from, the Champion’s League. I was in my lucky seat and everything – so now the blame must lie with the wine and not Mourinho’s awful tactics.

The first thing I noticed was a tingle, but that faded as the glass wore on. I do like a good Riesling, which is a high acid grape, and Chenin Blanc is too. I liked this wine, so perhaps I like high acid. It was very clean and crisp, had notes of peach and apple, was a touch ‘white wine-y’ but on the whole it was very, very drinkable. It might have just been the terrible mood I was in, but I could easily have downed it all. Just not when Man U are on, as it’s now my unlucky wine.”

Buying Guide

Chenin Blanc originates from the Loire in France, but we are opting to taste the new world region most famed for its production – South Africa. We will be looking for a unoaked or lightly oaked South African Chenin which will help us to try the grape in its most unadulturated style. To find that go to the South African white section and check the back label to see if oak is mentioned, typically the label will state if it is used in the winemaking. Ken Forrester is a great producer, widely distributed, and a good option if you spot one.

Tasting Notes

Emma says: “The 52 grape challenge has hit new heights this week. I sit here with my chilled glass of Picpoul but it should be a Chardonnay because I’m as lonely and sad as Bridget Jones.

The aptly named “Storm Emma” has divided Andy and I to opposite snow bound sides of London. As a result I’ve opted for a bottle from the trusted local offy. Whilst Andy is heading to his local bar with another lady. I would be offended but I know it is the nearest Picpoul in about a mile’s radius to him…

So this week’s test is not just about the grape but whether it is as satisfying to try a wine alone as it is in company. At first sniff this is quite a herbal Picpoul, almost Sauvignon-esque in its grassy notes but not as pungent. There is also a fresh sea air kick to the aroma that gives it a freshness that intermingles with a base of limey fruits. On the palate it is bone dry and mouthwatering with similar zesty fruits, so this is a wine that will really appeal to the dry white fan base. But what I like about Picpoul is how it also has this creamy interior which has a nice gentle herby fennel bulb note. It isn’t the most complicated of flavour profiles but it is totally thirst quenching. Plus if you are getting bored of Sauvignon and want an alternative I think this is a dry white that has a little bit more subtlety than a lot of modern Sauvignon styles. And in comparison to your Italian dry whites you could argue it has more character.

It is a gift for food matching to white fish or creamy sauces. Don’t go for powerful flavours where its flavours would get lost.

And how was my experience of drinking alone? To be very honest I like to taste a glass without distraction. I find myself drinking less and tasting more. It is truly the moment I can savour a glass. Sorry Andy!

Wine was: Camp de Rousse “Picpoul de Pinet” 2016 £11
Handy hint: there is a big shortage of Picpoul in 2017 due to rising demand for this rediscovered white and a very short harvest. So buy it while you can…”

Andy says: “As mentioned by Emma, the week’s events have conspired against us and we’ve had to taste different wines.

I don’t know what to do. We don’t collaborate on notes – that’s the basis of the website – but I realise now that seeing Emma’s initial reaction has perhaps been seeding my reviews. So here I go without her. Strap in, hold on tight, and don’t quote me on anything, as it’s likely to be factually and scientifically incorrect.

I tasted ‘Grange des Rocs, Picpoul de Pinet 2016’, the Picpoul of choice in my local bar. I found it to be fairly sour/limey, dry, and well, a little rough. I think ‘rustic’ is the term. There was a bit of a burn, and it felt more than the 12.5% on the label. I sensed a little tingle on the tongue, which initially I thought was CO2, but after a few sips more I decided it wasn’t and that the wine was ‘as flat as a pancake’.

I then did a bit of a Google, and apparently it’s a natural wine, so maybe I was right with the rustic comment, as it just wasn’t smooth. I can’t remember the exact price, but it was about £21 for the bottle, so probably around the £5 mark in supermarket terms. In summary, I’d be pretty sure that you could get a better Picpoul at the same price point. It tasted like generic white wine, wasn’t offensive, and did what it was supposed to do.”

Buying Guide

This week we’re asking you to seek out the trendy new white of the moment. It comes from the South of France so head to the French white section and look for a tall thin bottle which is particular for this wine. It should stand out and have Picpoul de Pinet clearly labelled on the front.

Tasting Notes

Emma says: “This was the first week I left Andy to buy the wine, and he absolutely smashes it with his choice. He turns up to my flat with Zind Humbrecht Pinot Gris 2015 from Alsace. Completely without knowing this is one of my favourite Alsace producers and would have been top of my list. Maybe he was channelling early Valentine’s day vibes. Looks like he’ll be the buyer from here onwards…

Onto the wine. I remember the first time I had an Alsace Pinot Gris and this experience brought me right back to that moment. I was really blown away by a white that had that creamy soft body and richness of flavour that you might see in a grape like Chardonnay or Viognier when oaked, but with far more subtlety. On this wine I got the enticing aromas of pear compote, with hints of acacia honey, tangerine peel and mild floral notes. Similarly the palate was soft orchard fruits, kumquat, white pepper. It is textured and round in mouthfeel, but with a nice mineral bite that lifts the honeyed fruit. Gentle but pure and long on the finish.

The secret of Alsace whites is that they don’t oak the wine in small barrels, instead (if they use oak at all) they use large old oak vats. The process doesn’t add flavour like vanilla or coconut (Errrm? I tasted coconut. – Andy) that smaller barrels would give. Instead it just gives the wine a bit of gentle oxygen influence that brings out those more orange peel, soft fruit flavours and honeyed influence. Plus they tend to leave a bit of residual sugar which adds to that perception of fruitiness. These are whites that can age amazingly at the high quality end.

Zind Humbrecht is one of the most famous producers. Particularly because it is biodynamic. That means they manage the vineyards and winemaking in harmony with the lunar cycles. Sounds like hocus pocus? I would say so too but some of the finest wines in the world are made in this way. I can bore you for longer than that on that subject but you’d have to #askEmma. In short biodynamic wines don’t necessarily mean higher quality, but they certainly mean the producer has taken care to respect nature in the way they make their wines.”

Andy says: “It was my job to purchase the wine this week. Armed with my buying guide, I popped into a ‘Little Waitrose’. All they had was a fridge full of Pinot Grigio. Undefeated, I walked a few metres up the road to the local independent wine emporium. “Nailed on”, I thought.

It’s one of those places that you can’t quite fathom – I’ve rarely seen anyone in there but somehow they continue to trade.

“Hello”, I said cheerily. “I’m looking for a Pinot Gris.”

“Pinot…” – a slight pause – “Grrrreeees?”. A torrent of rolling Rs and a modicum of incredulity. You could almost hear him thinking “He means Grigio, the idiot”.

“Yes, Pinot Gris.”

“Oh. Well we don’t have any of that”. He moves from behind the counter, “B..”

Before I could be up-sold (down-sold?) a Pinot Grigio, I bid a cheery “kthxbye” and was off.

Next stop and another walk to the local Oddbins.

“Hello”, I said cheerily. “I’m looking for a Pinot Gris.”

“Ah we only have one, and it’s the last bottle. Bottom shelf, on the left.”

“Perfect, thanks!”.

And that’s how I ended up with a bottle of Zind Humbrecht Pinot Gris 2015, from Alsace. I’d like to pretend I knew what I was doing, but no, it was the only bottle within a one mile radius of the flat.

And so to the wine. I got a hint of coconut, it was very dry (I think), and reminded me of Riesling. I like Riesling, and therefore I liked this.”

Buying Guide

Here we go again. Another grape with two divergent versions, Pinot Grigio and Pinot Gris. The former tends to be harvested early and made in a crisp, dry style with lighter flavours; its homeland is the Veneto in Northern Italy. The latter is the same grape but tends to be picked at full ripeness, has richer body and fruit flavour; original homeland Alsace in France.

It’s quite an easy decision. I imagine you’ve all guzzled a fair few bottles of light and thirst quenching Italian Pinot Grigio in your time.  My sister’s friend once dubbed it “lady petrol”.  Yep, that guy was an obnoxious home counties pint of ale and green wellies type but we all know what he means. Pinot Grigio can be that drink that is quaffable for being empty of flavour and inoffensive. I’m not writing it off, there are some fantastic versions I’ve had from the top producers in Northern Italy, that are lean, mineral with a peppery richness and delicate orchard fruit flavours. But I think we can get more interesting than that.

We’re going to opt for Pinot Gris this week. If your default after work white is Pinot Grigio, then this is the week we might just help you break that habit. Those of you that have had your fill of Grigio, we hope we can bring you back.

I have two regions I most like that produce Pinot Gris; Alsace (France) or Oregon (USA). My first choice for this week is going to be Alsace, so look for the French section of the white wine aisle and keep an eye out for Pinot Gris. But I know that we are mostly buying from major supermarkets and this is a lesser found style. If you can’t get that, Oregon Pinot Gris is a good second best. Lastly, head to the New Zealand section.

Tasting Notes

Emma says: “I’m intrigued to see how this week goes. Riesling has got such a bad name for itself and in my mind is due for a reinvention. Maybe our project can, in a small way, nudge this lovely grape back in the right direction?

I’ve again risked the wrath of Andy, bringing home two Rieslings to try. I was in Austria last week for work and was reminded by just how amazing their dry Rieslings are. So it seemed only right to smuggle back a bottle of Brundlmayer Riesling to try alongside the Australian Riesling we’d put in our buying guide. At least I then I have two chances to make Andy love this grape.

I’ll start with my thoughts on the Brundlmayer Austrian Riesling. It was their “Ried Heiligenstein” vineyard which is a special site in the Kamptal area. This tends to mean the wine has more intensity and specific expression. For me it beautifully expresses the lime blossom youthful aroma of a good Riesling. Then on the palate it has that nervy acidity that makes it brilliantly refreshing, lots of lime zest, very bright but with a fresh mineral core that balances the fruit richness and makes it feel as lean as a good Chablis. And the good news is that almost all Austrian Rieslings are dry, so you can make it your “go-to” European region for good dry Riesling.

Then onto the Pike Family Riesling from Clare Valley in Australia. On tasting this is off dry, so not the exact match to my desired example of a bone dry new world Riesling. However that sweetness is really nicely in balance and doesn’t feel noticeable. Its aroma is more of a mellow lime, with tropical pineapple notes that definitely reflects the difference between new and old world styles. Pleasingly there is a hint of petrol that is an early sign of how it will age. And a bit of a savoury green olive tang which I often find in good Oz Rieslings. So a wine with real depth of flavour and richness.

We had this with a sort of lazy tapas style dinner to go with the Rieslings. Homemade guacamole, gouda cheese, olives and a couscous salad (that was mostly eaten by me not Andy). I think that was a perfect array of food matches for Riesling. The acidity cut really well through the cheese and the lime flavours matched really well to the Guac. But if we were being more sophisticated I think a Thai Curry would have been perfect.”

Andy says: “I like Riesling. One of the first wines Emma forced me to taste was a Chilean Riesling. It was clean, crisp, sharp, and an utter joy to drink. This was also the time that I learnt that Riesling is a cliched, underrated, darling of the wine world. “It maintains high acidity whatever the climate, so they’re always zesty and fresh” – wheel that phrase out in wine company and score wine points. (And of course don’t forget the Viognier tastes like Violet tip from Week 2).

On to the wines. The Brundlmayer was bone dry, sour (in a good way), and tasted like Rose’s lime cordial. I mean, not exactly like that, but if you were tasting this and someone was like “Lime cordial”, you’d be like, “Yeah, I get you man”.

Clare Valley – definitely sweeter and with a hint of CO2, given away by a slight but detectable tongue tingle. Aromas of green fruit – predominantly lime (expected) and apple. 

I’m not entirely sure which was my favourite. I think we had the Clare Valley a little too warm (I like my (alcoholic) drinks cold. Except of course for hot toddies, the clue is in the name, but not excepting mulled wine. That’s just some December marketing gimmick to get rid of shit red wine. If you liked it that much you’d drink it in February too, wouldn’t you? Ever seen mulled wine in a bar in February? No.)

So in conclusion, I like both. Brundlmayer probably for a warm summer day picnic (I mean beer garden, but Emma’s reading this). Clare Valley, maybe a bit more every day, as it’s cheaper.”

Buying Guidelines

Many friends have raised an eyebrow in a mixture of shock and disgust when I suggest they try a glass of Riesling. Yet for wine geeks this is often considered among the king of grape varieties. My challenge this week is to try to gain some converts.

I suspect many people have been turned off Riesling by tasting relatively cheap off dry German wines. This isn’t to say German Rieslings are not good, they can be incredible. For this reason I’m suggesting we try a new world dry style. For me these tend to have a more ready appeal to the modern palate.

As a first choice, I recommend finding an Australian Riesling from Clare or Eden Valley – the best areas for creating wines with that beautiful rich lime zest character and elegant floral aromas. Alternative hot spots for dry Riesling are South Africa, Chile or New Zealand, but beware some of them do leave a pesky bit of residual sweetness. Another tip is to venture into your local small wine shop this week and simply ask for a nice “dry Riesling”.

If you want a bit more depth of information about Riesling do check out the grape page which gives you some hints on how to find a German Riesling that may be a drier style too.

Tasting Notes

Emma says: “OK, I admit it. This whole 52 grape thing has got me overexcited. This week I realised it was the perfect excuse to go back to buying wines I’ve never tasted from an eclectic mix of stores. Just like I used to do before wine become my job.”

So yes, I bought two Viogniers. The reason, well like I said in the buying guide, it can be dramatically different in style and I wanted to learn which would be Andy’s favourite. The first is Domaine les Yeuses Viognier 2016 Pays’Doc; so South of France – I stuck to that promise. Then I got lured into buying a Sonoma (California) Viognier from Cline cellars; a well known winery from that part of the world but not a wine I’ve tasted from them before.

Actually I’m not expecting Andy or many other of our fellow tasters to naturally like this grape.  It fits a certain flavour profile that I think appeals to only some people. If you like your whites to have character and find those dry Italian whites boring, it could be for you. On the other hand some people find it too overtly floral, rich and fruity.

So what did I make of them. As I suspected, Domaine Les Yeuses Viognier 2016 was definitely my favourite. The unoaked French styles have more zip, freshness and a good grapefruit pith bite. You do get that lovely violet perfume but it is mild not overdone. Plus there is a sort of mineral saline back bone that gives it a bit of complexity. This is a rich wine but not overtly so.

Then you move onto the Cline Viognier. And wow, it is a different ball game entirely. First the fruit is very ripe, tinned peaches and orange blossom aromas, then ripe apricots, creamy and textured on the palate. You also get a mild menthol note and a violet cream richness. So it has complexity. But it is a little too supercharged to me. Just a personal preference thing. But when I drink wines this like I only ever really want one glass. Plus the alcohol is 14% – ouch that is big for a white wine.

As for food matching, I think the French Viognier would be more versatile. It would go well with things that have a touch of spice like chicken paprika dishes, paella or rich cheese like halloumi or feta. Then the Cline Viognier has that bit more power so it can stand up to dishes with Tex Mex flavours or Moroccan tagines.

Now over to you, have we got any converts?  And don’t forget to check out the Viognier page to read more about this grape.

Andy says: “So once again this week we are tasting two different versions of the ‘same wine’. This is not normal, and was not the idea for the site – you really don’t have to try more than one. I’m putting it down to youthful exuberance on Emma’s part. Hopefully it will wear off soon and we’ll just be having the one and I won’t have to think so much.”

On to the wines. According to Emma’s excellent notes, I should be getting grapefruit, apricot and violet. Let’s take those one by one.

In the same way a parsnip tricks you into thinking it’s a lovely roast potato, a grapefruit is basically an evil orange. You’re expecting some sweet juicy goodness, but instead you bite into a sour bitter ball of hell. I don’t like parsnips, and I don’t like grapefruit. Unfortunately I’m picking up grapefruit flavour profiles here, fortunately there is no hint of parsnip.

Apricot – the jam you nan has, right? She doesn’t have marmite or nutella, just apricot jam, and some out of date all bran. I don’t like apricots (childhood issues) and to be honest I couldn’t even think what they might taste like (unlike grapefruit, I do know that taste, because Tequila n’ Ting) – so no, I don’t get the apricot bit. Grapefruit yes, apricot no. One out of two so far.

Violet? Violet is a colour, not a taste. But! AHA! Parma Violets! Those awful, awful tiny purple sweets! Yes, ok, I can smell that. When Emma first started trying to educate me about wine a few years ago, I remember her pouring me a Viognier and me saying “this smells like Parma Violets”, and her being amazed that I’d said that, as violet was a typical Viognier note. Violet and Viognier both start with V, which is a nice way to remember. You can look forwards to more top tips like that through the year.

The Domaine Les Yeuses was quite sour, and I found that it made my mouth water quite a lot, especially from the cheeks. It wasn’t an unpleasant wine, but I wouldn’t say I was loving it. Maybe a hot summer’s day would be more suitable.

The Cline I found to be a little sweeter, and of the two was my preference. But, it was also quite soapy and had a whiff of those cherry lip sweets that probably don’t exist anymore. I didn’t really like them, either

In summary, I think I’ve found that I’m not a massive Viognier fan. All the things it’s supposed to taste like are things I basically don’t like.

Buying Guidelines

Picking a benchmark Viognier isn’t easy as it’s available in so many different styles. Oaked or unoaked? New World or classic European? Warm or cool climate? Each of these styles will be very different.

When this is the case, we’ll try to describe how to buy a wine we think best represents the pure taste of the base material – the grape.

Condrieu is the famous Viognier region, but it’s small and the wines from there tend to be pricey. You’re also unlikely to find Condrieu in the supermarket, so unlike last week when we said to find a Rioja (a region that predominantly uses Tempranillo), this week we simply want you head to the French whites section of the wine aisle and look for any Viognier.

It is likely to come from the South of France – the Languedoc or Rhone to be specific. In general, most of the wines from that area will have little or no oak, but if the back label says “unoaked”, even better!

If you do spot a Condrieu, feel free to buy it. It will give you a taste of the intensity this grape can really achieve.

If for some reason your shop lacks French Viognier then do try an Australian or other new world style. It will taste a lot riper and richer than the style we’ll try, but we’ll welcome your thoughts on those too.