Viognier

[OldCanalBrewing]

I will be picking up a 6.5gal bucket of Viognier soon. I have done some Concord from fresh picked grapes and some odd/end fruit wines so I am somewhat familiar with the processes.

I would like some pointers on this variety please. Oak or not oak, back sweeten, age time, etc. I have never done this type before.

Thanks!!

 

[ibglowin]

Definitely no oak.

Back sweeten for sure, just a tad so it is off dry to taste.

9 mo bulk age minimum more than likely, 12 mo even better.

 

[Calamity Cellars]

I am from the opposite camp. Viognier should not be sweet and can stand up to some oak. IMHO.

 

[Runningwolf]

I have 59 gallons in oak right now at work.

 

[ibglowin]

You guys are weird........

LOL!

 

[SouthernChemist]

I think a slightly off dry viognier is a better than a dry one. I've never had an oaked viognier, though I've heard that it sometimes is oaked. Guess it would really depend on what you've had and liked.

 

[ibglowin]

Thats what's great about winemaking, you always have the option to make it he way YOU like it!

 

[winemaker_3352]

I agree with all posts here.

Make it how you like it - i have seen that varietal with oak and w/o oak - dry and sweet.

Split the batch up - experiment see what you like.

Or buy a bottle each way - see what your palate likes..

 

[Paulc]

There is a vineyard here in GA that uses hungarian oak for aging its viognier and I think the wine absolutely rocks. FWIW

paul

 

[Smartdog]

The vioginer I am making right now has no oak and is tasting decent. I started witha Brehm bucket, found the brix low and added some sugar. standard ferment and mlf, now 4 months in bulk, plan to start thinking about bottleing at 6 months.