Cline Viognier 2007 Review & Tasting Notes Hot

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The Cline Viognier is a full bodied, medium-dry wine with acidity that can range widely from flat to crisp, depending on the circumstances in which you drink it. It's probably a bit more flat when drunk alone, but it acquires some nice crispness when paired with the right foods. The flavors are predominantly floral with just a bit of fruit and a nice mineral edge. One important thing to remember is that the Cline Viognier is much better when served cold - when the temperature of the wine goes up a bit the alcohol becomes too prominent, ruining the flavor.

Cline Viognier 2007 Tasting Notes & Review

Color & Clarity
The Cline Viognier has a pale golden hue with a nice clear center.

Nose
The aroma of the Cline Viognier is a delicate combination of flowers, fruit, and mineral. The overall effect is strong, but the different elements mix together in a way that makes it difficult to pin any one of them down before another begins to take over.

Palate
The Cline Viognier is a full bodied, medium-dry wine with acidity that can range widely from flat to crisp, depending on the circumstances in which you drink it. It's probably a bit more flat when drunk alone, but it acquires some nice crispness when paired with the right foods. The flavors are predominantly floral with just a bit of fruit and a nice mineral edge. One important thing to remember is that the Cline Viognier is much better when served cold — when the temperature of the wine goes up a bit the alcohol becomes too prominent, ruining the flavor.

Food & Wine Pairing

Pairing Cline Viognier 2007 with Cheeses

  • Cheddar Cheese: Pairing Cline Viognier with cheddar cheese was a real treat because the Viognier became more acidic, more aromatic, and more complex. This is definitely a combination worth trying.
  • Aged Gouda: When paired with aged Gouda the Cline Viognier becomes more complex and much more interesting, making this also a highly recommended pairing to try.
  • Aged Parmesan: The Cline Viognier becomes a bit more acidic and more complex with paired with aged Parmesan, indicating that aged, strong cheeses are definitely the way to go with pairing cheeses with Cline Viognier.

Pairing Susana Balbos's Crios with Main Dishes

  • Sushi: When paired with both fish and vegetable sushi the Cline Viognier becomes just a tad more acidic. This isn't a strong pairing, but it's decent enough and worth trying.
  • Chicken Versailles: The Cline Viognier goes exceptionally well with Chicken Versailles, becoming much more acidic — even tingly — and flavorful. I think that this Viognier would be worth trying with a wide variety of chicken dishes.
  • Garlic Potatoes: The Cline Viognier also becomes a tad more acidic with garlic potatoes, which made this pairing work well with the entire meal on several levels.
  • Coconut Shrimp: When paired with coconut shrimp, the Cline Viognier becomes a bit more acidic and even a bit tingly.

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Cline Cellars North Coast Viognier 2010

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Cline Viognier 2007
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