Full-bodied White Wines
Not so full as some but fresh and vibrant, with pure fruit flavors and a bouquet. A fantastic value from a very reliable Australian viognier specialist. ($11)
This Zaca Mesa roussanne tastes rich but balanced, with pear and melon fruit flavors enhanced by secondary notes resembling nuts and spice.
This comfortable northern California wine offers ripe, lush fruit flavors and a healthy dollop of toasty oak.
A delicious white wine for serving with poultry, this Pinot Gris from always reliable Adlesheim tastes of ripe pears with echoes of lemon zest and a hint of spice. ($20)
No one in California has a stronger track record with viognier than Josh Jensen at Calera, whose 2005 tastes typically rich, honeyed, and dramatic, with mineral-tinged secondary flavors that enhance the primary, fruit-driven ones. ($28)
Viognier thrives in Virginia’s long, warm summers, reaching full ripeness without losing acidity, so the best wines are rich without ever seeming heavy. This one displays intense honeysuckle and apricot flavors yet remains always fresh and lively. ($29)
This medium-bodied Chilean viognier has a floral and sweet spice bouquet followed by citrus and summer-fruit flavors. Not so nuanced as some others but offers fine value. ($10)
Virginia’s Michael Shaps has mastered this tricky grape. His 2005 displays near-perfect balance and is also vibrant¿a difficult but delectable combination. It may well be America’s best viognier. ($25)
From one of the few Napa Valley wineries to succeed consistently with viognier, this is a deep, fleshy rendition, with flavors reminiscent of peaches and apricots and a citrus-tinged but predominantly floral bouquet. ($25)