View allAll Photos Tagged viognier
Europe, The Netherlands, Zuid Limburg, Plateau van Caestert, Maastricht, Wolder, Louwberg, Jekerdal, Apostelhoeve, Vines, Apostelgroeve (slightly cut)
Apart from the lazy rhythm of the gently rolling landscape, the micro rhythm of the freshly planted pre-sprouted potatoes ridges, there’s another element that attracts the attention in the surroundings of Wolder-Zuid Limburg– the vines of the Apostelhoeve wine estate.
It's situated on a privileged spot – the Jeker side of the Louwberg -, is 14 hectares and grows 5 different grape varieties: Müller-Thurgau, Auxerrois, Riesling, Pinot Gris and Viognier.
At about the position of the people in the frame is the Apostel groeve - and old underground (18th century) mergel (marl) quarry.
This is number 40 of the Maastricht and 152 of Land-, sea-, river-, mountain-, and agriscapes & assorted green
“Wine is sunlight, held together by water.”
Galileo Galilei
The star of this show is the Veritas Viognier and it's a wine tailor-made for a warm Virginia afternoon with its nose of flower blossoms and fresh peaches . All it really needs is a bushel of Chesapeake Blue Crabs or maybe some grilled shrimp and some good friends to share it with. The Viognier grape has been named the signature grape of our State and for good reason. It is a treat and a half.....if you're lucky enough to find it.
Best viewed LARGE and thirsty. : ))
The St Johns Worts has died off; the native grasses also. Landscape is brown; but the vines still enjoying the water down 12 metres deep from all the late Spring rains
A tiny production of just 3500 bottles, this is a balanced Viognier that leans towards fresh fruit and acid, rather than any tropical notes. The grapes are sourced from a partially-terraced 1.05ha parcel in Verin, located 2km from Condrieu. The Malolactic fermentation is blocked, keeping a high level of acidity in this sharp expression of granite-infused soil. The dominant notes are white flowers, violets, with persistent minerality through the finish.
Here's an aerial view of the La Bri Wine Estate... in the Excelsior valley in Franschhoek.
What you're seeing here are vineyards of... Chardonnay, Viognier, Syrah, Merlot and Cabernet Sauvignon... yum!
Here's a link to their website... www.labri.co.za/index.html
Nikon D800, Nikkor 24 - 70 mm at 52 mm, ISO of 400, aperture of f/9 with a 1/250th second exposure.
You can now also find me on my Website | Facebook | 500px | OutdoorPhoto
When I went to Idaho in late September I brought back about 80 pounds of Syrah grapes. It wasn't really ready to pick, but we did some field samples and estiamted that we might be able to select riper clusters and get maybe 17-19 brix. I already had some over-ripe Cabernet sauvignon picked at 29 brix fermenting at home, so I figured a blend might be salvageable. After destemming and crushing the Syrah juice came in at only 15 brix, under-ripe in spite of having good flavor. The blend of 2/3 Syrah and 1/3 Cab was still on the low side at about 20 brix.
Syrah is sometimes co-fermented with the white grape Viognier to add aroma and complexity, so to perform a similar function I added a small percentage of riper Gerwurztraminer and Frontenac Gris grapes from the same Idaho vineyard to the fermentation.
So far the wine has has undergone malolactic fermentation to soften the acid and make it creamier (converting malic acid to lactic acid), the next step will be to give it some time with American oak.
By one measure Idaho has a promising climate for grape-growing, with 3100 degree days of heat in the growing season, similar to the Rhone region in France. But the season is a bit short, with a chance of frost damage on both ends. Worse is the summer heat, which delivered 27 days over 100 degrees this year. Grapevine metabolism thrives at 25-35 degrees C, 77-95 degrees F, but photosynthesis declines over 100 degrees, so a lot of the summer was effectively lost. These syrah vines were significantly behind the ripeness of our one producing syrah test vine here in Northern Nevada. We only have about 2800 degree days cumulative heat in our growing season, but we don't have many days over the low 90s.
Dreaming of Savon Blanche Leigh? No, waiting for a pitcher of very palatable vin du Viognier, actually! A sepia-toned Liang at Zédel brasserie in London.
I was tagged by Barb and, like her, I rummaged up an old selfie for this one.
Welcome to The Quicker Fliz!
With The G's special creation, the RANDOM FACT ingredient!! FUN!!!
Once you have completed the questions, please feel free to copy and paste the text, upload it to your stream with a pic and tag a handful of contacts you think might enjoy! :)
Six names you go by:
1. Erin
2. Ern
3. ELoaf08 (don’t ask)
4. Ernie
5. Aunt Erin
6. Babe (less cheesy than it sounds)
Three things you are wearing right now:
1. red down booties
2. U of U sweatshirt (represent!)
3. my favorite paint stained, campfire-burned sweatpants…hawt
Four things you want very badly at this moment:
1. more spending money for my vaca
2. to be able to fall asleep
3. something sweet
4. did I mention the sleep thing?
Three people who will answer this:
1. YOU if you so please
2.
3.
Two things you did last night:
1. watched Notorious – The Notorious B.I.G. Story – yah I’m a gangsta
2. poured out some of my 40 for my homeboy Biggie
Last two people you talked to on the phone:
1. my brother-in-law
2. my bestie, Ann
Two things you are going to do tomorrow:
1. get enough work done to justify being gone for three weeks
2. back up my pictures on my external hard drive (no really)
Three favourite drinks:
1. coffee, black and strong
2. mate latte tea
3. viognier
THE RANDOM FACT INGREDIENT
I hate doing laundry. Mostly it is the putting away of the laundry that bugs me. I mean, c’mon, I’m just going to wear those again…it just seems so pointless. ☺
Mas Alart is a family-owned winery located between Perpignan and the Mediterranean. When François Alart bought it towards the end of the nineteenth century, he established a long-term connection between the Alart family and this location. And today, more than 100 years later, descendants of the talented winemakers are committed to keeping the artisan spirit of their ancestors.
Mas Alart consists of a 20-hectare vineyard and a complex of buildings in the heart of the vineyard: it was the intention of the persons who built the estate to systematize the job.
From four grape types in 1990 to thirteen presently, the grape variety has changed dramatically in the last thirty years:
7 whites: Muscat à Petits Grains, Muscat d’Alexandrie, Maccabeu, Grenache Blanc, Roussane, Malvoisie and Viognier
6 reds: Syrah, Grenache noir, Mourvèdre, Merlot, Marselan, Cabernet Sauvignon
Bernardo Winery is southern California's oldest winery, owned and operated by the Rizzo family for three generations. The Bernardo Winery offers wines grown, pressed and bottled in San Diego since 1889. Bernardo specializes in regional varietals such as Petite Syrah, Syrah, Sangiovese, Albarino, Viognier and Zinfandel.
In addition to the winery, many of the old ranch buildings have been turned into dining and shopping venues. It is a pleasant place to spend some time.
Fantastically balanced; a fresh decadent summer fruit cup. Great value. Shimmering straw gold. Good aromatics. Ripe white nectarine, juicy pineapple, light tinge of citrus, floral honey and apple in the long dense finish. Good acidity
Pale gold colour; tropical fruit aromas with melon, peach and orange blossom notes; dry, medium bodied, with great acidity and flavours of grapefruit, peach, green apple and pineapple; good length on the finish
I bought a piece of hake fillet, and then looked online for a recipe. I found one that looked tasty, but then realised I didn't have the exact ingredients. So I made it with inexact ingredients. It was pretty good, but I should have steamed the fish for a bit less time.
What I used: fresh ginger, frozen chopped onion, frozen Mediterranean vegetable mix, coconut milk, fresh tomatoes and garam masala. (I don't measure.). I put these ingredients into a frying pan with a lid, over a low heat. Meanwhile I cooked some basmati rice. When the sauce had cooked down to a thicker consistency, I put the fish on top to steam. I topped the cooked dish with fresh coriander leaves.
The wine is Viognier.
Same name vineyard below, to the right...Te Mata Peak is a peak south of Hastings rising up to 399m in the Hawke's Bay region of New Zealand. A sealed road leads to the popular lookout at the summit, as well as several trails for hikers and mountain bikers. The Hastings suburb of Havelock North is built on the slopes of the peak, to the left.
The regions British colonial name derives from Hawke Bay which was named by Captain James Cook in honour of Admiral Edward Hawke who decisively defeated the French at the Battle of Quiberon Bay in 1759 in Canada.
Hawke's Bay Region (Māori: Heretaunga)
Hawke's Bay, along with Marlborough, is the centre of gravity for the New Zealand wine industry; it is New Zealand's oldest wine producing area and is the country's second largest wine production region. The premiere area for Bordeaux blend reds in New Zealand and the region is rapidly developing a reputation for quality Syrah. Chardonnay and Sauvignon blanc are produced and lately Viognier. Specialist high quality small producers include Bilancia and Bridge Pa. Other well-known producers include Brookfields Estate, Clearview Estate, Esk Valley, Villa Maria, Vidal, Trinity Hill, Craggy Range, Newton Forrest Estate, Te Mata Estate, Moana Park Estate, Mission Estate, Sileni, Sacred Hill, CJ Pask, and Babich.
A Year in the Vineyard: October
Sounds like a cocktail, doesn't it? Actually, Viognier is a lesser known grape variety and this is a picture I took (straight from my iPhone - no touch ups whatsoever) early this morning during harvest.
Hope to catch up with your posts in a day or two.
Perissos Vineyard and Winery, near Burnet, TX
Our favorites were the Montepulciano (red; shown) and Viognier (white).
----------------------------
Please don't use this image on websites, blogs or other media
without my explicit permission.
© All rights reserved
----------------------------
Newly bottled wine. Viognier Chenin Blanc Roussanne. Iron Photographer IP 224
1 - something to drink
2 - a note to self
3 - soft color
Sitting on SW deck of Surveyor's Hill Bistro in glorious autumn weather, May 2022. Looking past 7-acre Viognier block and second olive orchard -- towards 10-acre vineyard, and Surveyor's Hill our ancient volcano. In the background is the Murrumbidgee Valley; and the Brindabella Ranges. Thirty minutes by car from Canberra ,the national capital
Canberra district wineries are about three-four hours out of Sydney, and Clonakilla is my favourite.
Sometime in the 1990s winemaker Tim Kirk visited France and then Clonakilla's Shiraz Viognier was born which put them on the map. It's among Australia's best. The family holdings have been expanding and Clonakilla now makes about 20,000 dozen a year. This cellar door is relatively new.
There are a number of up and comers in the region. Collector has a superb chardonnay. Other top wineries include Helm and Lark Hill, which has a nice outlook over Lake George 860m above sea level. The Halliday guide also rates Lerida Estate, Ravensworth, Nick O'Leary Wines, McKellar Ridge and Mount Majura highly.
Unlike the Hunter which sees lots of wine tourists, Canberra wineries are local to a smaller population and some open only on weekends. At other times, ring first!
(continued from previous post www.flickr.com/photos/31779383@N07/6900758983/)
After packing my art supplies, I entered the tasting room, expecting to see my friend Al. Instead, Jerry and Carry warmly greeted me. I asked how Al was doing, and Jerry said Al had called in sick. Sorry to hear this, I made a mental note to check on him later.
Jerry asked if I was interested in tasting. I’d come not only to say hi to Al, but to find a bottle of Zinfandel for an upcoming tasting party in Napa, so my answer was yes. Even though I had Zinfandel on my mind, I couldn’t help starting off with Catie’s Corner Viognier. The grapes are grown here in the Russian River Valley and I love the wine’s crisp pear, lemon and floral aromas.
Then I asked to try some of their Zinfandel, and Jerry set down a second glass in order to taste two wines side by side, one from the Dry Creek Valley and the other from the Russian River Valley. In simply swirling each one by one, my nose noticed differences. Jerry pointed to the importance of terroir as factor differentiating the wines. I found the Dry Creek Zin tasted of raspberries and cherry jam, tobacco, vanilla, and spices of black pepper and clove. The Russian River Zin showed darker fruits like blackberries and plum, and had a long finish. This is a good food wine, I thought, especially with pasta. I enjoyed both wines but chose to purchase a bottle of the Dry Creek Zin for my tasting party.
Then I asked permission to sketch the tasting room and got the okay. I drew Jerry and Carry while they worked on taking inventory. After finishing my drawing but too tired to add watercolor, I took a couple of pictures so I could finish in my studio.
After thanking my hosts for the tasting, I packed the wine in my backpack and stepped out into the cooler outdoors. The sun was inching closer to the horizon, hinting it was time to get back before sunset. Hopping on my bike, I coasted downhill and toward home.