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September 5, 2007 By Mike Dunne - Bee Food Editor California's summer apricots are gone, and the peaches are going, but there's a way to enjoy their sweet, juicy flavors the rest of the year -- and without putting them up yourself. Let the state's winemakers do it for you. For a taste of summer sunshine this fall, stock up on viognier, a characteristically ample white wine whose floral aromas and fruity flavors run to suggestions of honeysuckle, apricots and peaches. Viognier is getting easier to find as the state's plantings of the variety expand -- now up to nearly 2,600 acres, almost double what it was a decade ago -- but it's had trouble establishing a firm identity for itself. Vintners give several reasons for why viognier has been such a tough sell, starting with its challenging pronunciation, upon which not even they agree. Some say vee-own-yay, some say vee-on-yay, some say vee-oh-nyay. Visitors to the tasting room of Holly's Hill Vineyard just outside Placerville, where viognier is a principal member of the lineup, have their own solution to grappling with the wine's name. "They ask for 'the v wine,' " says winemaker Carrie Bendick. They may be unsure of the pronunciation, but they aren't intimidated. "A lot of people still haven't heard of viognier, but a great trend now is that more people are open to trying new wines."...Read the entire article at: http://www.sacbee.com/taste/story/360100.html |
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