Gnekow Family Winery invites you in the optimistic spirit of our uniquely expressive wines.
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Loaded with aromatics and, at its best, spices and minerals, Viognier is good for some intriguing food matches. The wine has a couple of weaknesses to watch out for, though: a tendency toward high alcohol (because it has to get really ripe before it’s any good) and low acidity (think flabby). But when it balances flamboyance with crispness, West Coast Viognier is this season’s best garden-party wine.
It is a lively, generous and round wine. It delivers powerful flavors of exotic kiwi, apricots, pear and peach. It has rich body and long tingly soft spice finish.
Food Pairings & Recipes
Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Perfect pairings for Viognier With floral aromas, sweet-seeming fruit flavors, and rich textures, Viognier is made for bold, exotic dishes. It’s also great with cheeses and nuts. Some favorite pairings: Sweet: shellfish Scallops, lobster, crab, and shrimp Aromatic seasonings: Cinnamon, cardamom, coriander, ginger (in Moroccan tagines, for instance, as well as mild Indian curries and Caribbean dishes) Nuts: Cashews, macadamias Soft and semisoft cheeses: Fresh chèvre, gruyère, aged gouda, and double and triple creams like Cowgirl Creamery’s Mt. Tam or French brie Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
2010 Winemaker Challenge International - Silver medal 2010 Los Angeles International wine & spirit Competition - Silver medal 2010 San Francisco Chronicle wine competition - Bronze medal 2010 Consumer Wine Awards - Bronze medal 2010 Bev X - 3 stars, brilliant