Comments on: New Year New Grape – Viognier from Lange Twins http://agoodtimewithwine.com/2010/01/08/new-year-new-grape-viogner-from-lange-twins/ Making wine approachable Wed, 07 Mar 2012 20:28:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Tweets that mention New Year New Grape - Viogner from Lange Twins - -- Topsy.com http://agoodtimewithwine.com/2010/01/08/new-year-new-grape-viogner-from-lange-twins/comment-page-1/#comment-1332 Tweets that mention New Year New Grape - Viogner from Lange Twins - -- Topsy.com Fri, 08 Jan 2010 22:08:33 +0000 http://agoodtimewithwine.com/?p=1051#comment-1332 [...] This post was mentioned on Twitter by Joe Lange, Robin & Matt. Robin & Matt said: RT @mmwine New Year New Grape - Viogner from Lange Twins - http://ow.ly/1mN5sQ [...] [...] This post was mentioned on Twitter by Joe Lange, Robin & Matt. Robin & Matt said: RT @mmwine New Year New Grape – Viogner from Lange Twins – http://ow.ly/1mN5sQ [...]

]]> By: Joe Lange http://agoodtimewithwine.com/2010/01/08/new-year-new-grape-viogner-from-lange-twins/comment-page-1/#comment-1331 Joe Lange Fri, 08 Jan 2010 20:32:00 +0000 http://agoodtimewithwine.com/?p=1051#comment-1331 Hey Matt! Great job on the video. I wanted to touch on the sweet comment you made about the Viognier, since we get this a lot. The Viognier is actually fermented to dryness (all of our wines are) to 0.014 g/l – really low! (I think the detectable threshold for a wine taster is 4.0g/l or so) What people pick up on in this wine is the primary fruit characteristics and particularly the secondary characteristics, meaning the time it spent sur-lie aging. Spending 5-6 months on the yeast lees really develops a wine that has the nice textural, round mouthfeel. And, since it is dry, we find it better pairs with food because of the refreshing finish rather than a heavy sugar taste left on your palate. The acidity brought in by the stainless steel batch really helps the acidity as well. Keep up the great work, Matt. Looking forward to your thoughts on our Pinot Noir! Cheers, Joe Hey Matt! Great job on the video.

I wanted to touch on the sweet comment you made about the Viognier, since we get this a lot.

The Viognier is actually fermented to dryness (all of our wines are) to 0.014 g/l – really low! (I think the detectable threshold for a wine taster is 4.0g/l or so)

What people pick up on in this wine is the primary fruit characteristics and particularly the secondary characteristics, meaning the time it spent sur-lie aging. Spending 5-6 months on the yeast lees really develops a wine that has the nice textural, round mouthfeel.

And, since it is dry, we find it better pairs with food because of the refreshing finish rather than a heavy sugar taste left on your palate. The acidity brought in by the stainless steel batch really helps the acidity as well.

Keep up the great work, Matt. Looking forward to your thoughts on our Pinot Noir!

Cheers,

Joe

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