Top sommeliers have been saluting Viognier (vee-OH-nyay) as a first rate companion to food, both the lean, crisp Viogniers and the big, lush varieties. Viognier is usually made in a dry style, which appeals to the typical Chardonnay drinker.

Viognier requires particular growing conditions and careful wine making skills that cater to its finicky nature (sounds like most of my relationships). Sommeliers have considered the famously temperamental Pinot Noir grape as a “walk in the park” in comparison.

Cline 2006 Viognier – White Wine

This organic Cline Viognier has recently caught my attention. Its peach zest, hint of citrus and slight floral taste, make this an excellent spring wine!