Chenin

Chappellet's Old Vine Cuvée is 100% Chenin Blanc; they also make a lower level bottling, the Dry Chenin Blanc, which I haven't found especially dry and haven't liked so much; that one might be a blend with Viognier.

Frank, if truth be told, I am likely confusing the Chappellet chenin/viognier blend with the one made by Pine Ridge. I know for certain that I didn't like the Pine Ridge last I tasted it. Outside of very expensive Condrieu I haven yet found a viognier that I do like.

PS:As an afterthought, the above might explain why I love marsanne wines (Ch. Tahbilk) with some age on them...they aren't flowery.

Bob,

I'm probably with you on Viognier; I don't hate it, but I don't buy it and don't seek it out. After drinking one I have trouble remembering what it was I just drank, they just don't seem to have much personality.

I've got a good friend who grows grapes commercially who just cannot stand Viognier; she thinks the wines are oily and nasty.

A decent one, like Guigal's Condrieu, is a pretty fair pairing with crabcakes.

I'm not a fan of CA Viognier: usually flabby, oily and hot. I did have one from Washington--K Vintners--in a leaner style that I could live with and the Qupe Chardonnay-Voignier blend is better than it sounds. Still, a grape I can live without.

It's been suggested, however, that contrary to conventional wisdom for Viognier (drink young) the Alban Viogniers need at least 5 years, so I'm sitting on my '06s.

These many suggestions will require setting up a massive program of hands on (and mouth and nose) empirical research. Pending funding, several assistantships might be available. Send along a Vita and 3 letters of recommendation. It will be great fun.

Thanks to all. Happy Holidays and Happy Chenin!

I've got a good friend who grows grapes commercially who just cannot stand Viognier; she thinks the wines are oily and nasty.

That was my first impression of Viognier, too. The first few I tried had exactly these characteristics, so I avoided the stuff for years afterward. Then I followed up on a Randy Buckner suggestion and have been hooked ever since. I believe acidity is the key here. Those low-acid Viognier bottlings will be more prone to that nasty oily feeling.

This is just the opposite problem with Chenin Blanc. I've had some with acidity so high it seemed to hurt my stomach afterward.

-- Clark

This is just the opposite problem with Chenin Blanc. I've had some with acidity so high it seemed to hurt my stomach afterward.

-- Clark

Simple solution.

Get a new stomach

ClarkDGigHbr:

Then I followed up on a Randy Buckner suggestion and have been hooked ever since.

What suggestion?

ClarkDGigHbr:

Then I followed up on a Randy Buckner suggestion and have been hooked ever since.

What suggestion?

Dan, It was the 2001 Hogue Genesis Viognier. Since then, I have found a number of wonderful bottles of Viognier in WA. I suggest trying DiStefano, Rulo, Whitman, Alexandria Nicole, Syncline, or Vin du Lac.

Getting back on topic ... I had a bottle of the L'Ecole No 41 Walla Voila Chenin Blanc this year. Very tasty, good acid, and somewhat off-dry.

-- Clark