April's Wine of the Month: Viognier

Purchase 2 or more bottles and receive 10% off! Wine club members take an extra 10%!

The sun is shining, the puddles have dried up [okay, most of them], and we’re heading back outdoors to enjoy the Spring colors. What better way to make and share some new memories than by sitting, catching up with family and friends, and sharing a chilled bottle of Viognier (“Vee-own-yay”). This little gem will be appreciated and enjoyed by everyone in the group!

Viognier is a white wine with an aromatic quality which lends itself to a ‘sweet’ scent, while still possessing a deliciously dry finish. Fun Fact: Even though Viognier smells sweet, it’s mostly made as a dry wine with no residual sugar.

Still, you may smell citrus blossoms, honeysuckle, apricot, peach, even pear. But make no mistake, this luscious smelling wine has a vibrant acidity. The taste is crisp, round, and well balanced.

The serving temperature makes all the difference when it comes to Viognier. Cooler bottles tend to have a lively and fruity character, while less-chilled bottles may display more of a flower and honey quality. Here’s the best part. Do your own experiment to discern which you prefer. Pour a well-chilled bottle of our Viognier into a glass and then sip it every few minutes. As the wine in the glass warms, you’ll have the firsthand opportunity to determine which you prefer. 

Paired with food, Viognier can definitely handle richer sauces. It has the ability to mix well with dishes that have a bit of spiciness and/or smokiness. Enjoy it with Thai curries, seared scallops, chicken salads, or grilled lobster. Of course, it’s best appreciated while in the company of your friends and family.

Pick up 2 bottles this month, then head outdoors and celebrate Spring with those you love!

Apr 7, 2023 at 8:00 AM Permalink

Bud break

Just pause for a moment and take a good look around you today. There’s lots of lush green grass undulating in the breeze, flowering trees, bright yellow mustard weed, and budding vines. Yep, it’s finally spring.

Those of us with vineyards, have been waiting for those charming little buds to pop out on our vines. It heralds the beginning of the growing season and the end to the vines’ winter dormancy. Many winemakers will tell you that the longer that those vines sleep, the later the harvest, and a harvest in mid-to-late September is significantly better than one in the scorching days of August.

So now it’s two-parts excitement, and one-part anxiety. Excitement as in it’s another year, and what will Mother Nature hand us during the next five to seven months in terms of crop yields. Anxiety as in, we’re all now continuing to watch the temperature shifts during the evening and early morning hours as a frost is no longer welcome in our midst.

Grapevines are sensitive to freezing temperatures during the growing season, particularly when the vines bud and send out young shoots. Frost damage not only varies between vineyards, but often within a vineyard. A spring frost often leads to the loss of those lovely fruitful buds, meaning a decreased yield in the vineyard as well as the fruit quality.

Most farmers in this area will employ various vineyard management practices to mitigate possible frost damage. Some will prune later to help delay budbreak and minimize the risk to those shoots, while others will double prune. Finally, as that luscious green grass grows in the vineyard, farmers will mow. While cover crops hold moisture, they also prevent the soil from absorbing and holding heat, so it becomes necessary to mow the ground cover before the frost-prone weather.

Regardless, most farmers right now are watching, waiting and hoping that the predicted drop in temperatures will pass them by, and leave their vineyards and crops to thrive. As you drive around Lodi and the surrounding area, really give all of those vines and trees a second look. They’re all beginning to work to produce what the San Joaquin Valley is famous for…our varied bounty of fresh veggies, fruits and agricultural products.

Apr 2, 2023 at 8:35 PM Permalink