The Official Wine Thread - Page 187

Pio, while I appreciate the help, there's a decent chance I might get lucky without actually plying her to the point of incoherence. Believe it or not, she kinda likes me. Go figure.

Mark, you have me all wrong. Look, we're not that far apart in age. Unless you have purple pills, I know what you're dealing with. So I'm trying to help you out here. Whisky dick is your friend.

Ew. Old people sex.

Here's a little secret. It's better cuz we know stuff. Oh...and we're not telling.

Thank God!!!

JK, dawg, JK. I hope you empty your sack w/ this lady!

Tonight's poasting lubrication: Note the new Spielegau.

i vote for a sparkling. I absolutely love seafood, butter, and Champagne. And Champagne will score you more points than a Chard.

$5 off their normal price isn't flooring me.

Monte Antico for $8, on the other hand, is. Oh, and Manton, the other $8 Tuscan I picked up is good but a one time purchase.

if you're going to talk like that, change the avatar. For forvm benefit.

Such a sweet sentiment. It should be on a Hallmark card.

Do this.

+1. The 2003 Guiraud is magnificent.

Hey Verds (vino nerds),
Why is viognier often blended in with Syrah? I get blending a small amount of Syrah in w/ Pinot, or Petite Sirah, or other red wines with red wines or white wines with white wines. I just don't really get the red/white crossover w/ viognier/Syrah. Are there other red/white pairs that are regularly blended together?

It is something carried over from Northern Rhone tradition, places such as Hermitage, Crouz-Hermitage, St. Joseph, etc, never have aloud grapes other than Sryah but have aloud blending with whites (usually Viognier). Alot of other Rhone regions allow blending with whites but it is done more rarely in regions such as CDP.

and to jump on Serg's point, the white blending is often used to soften the wines up and make it more approachable in its youth. If a growing season is really off, this will help balance out the wines. The same thing used to be done in Chianti for years, but I'm not sure if there were other reasons (I'll check my notebook, I remember discussing this with a professor).

Why viognier and not chard, I couldn't say specifically, but I know viognier from Rhone is awesome in the first place and it just makes more sense to have a proven white from the same region blended.