Saturday, November 20, 2010


Bridlewood Viognier

Although Italian food calls for Italian wine, Denise and I knew we'd be waiting a few minutes for Guido, so I decided to break tradition and go with a good old Central Coast white as a pre-meal refresher.

Sprazzo - on Westwood Boulevard in Los Angeles - has a good, but not great, wine list.  It does have its high points, though.  One of those highlights is the Bridlewood Viognier.

Winemaker David Hopkins blended several different lots of grapes from Central Coast vineyards for this lush wine.  Destemmed grapes - 90% Viognier, 4% Chardonnay, 4% Marsanne and 2% Roussanne - are fermented and aged in stainless steel, so it's fresh, clean and crisp.  The alcohol content is 14.2% abv.

This Viognier is very pale, with a greenish tint.  Matching that hue are aromas of limes and a slight grassiness on the nose.  There's quite a floral element, too.

The mouthfeel is full and creamy - it just feels delicious - and there's a wonderful acidity, which seems downplayed at first but comes on stronger at the finish.  Soft flavors of grapefruit and a citrus zestiness give the wine a very refreshing character.

No comments:

Post a Comment