An interesting blend that incorporates 12% Sémillon with the Viognier. The Bordeaux grape adds weight and smoothes out the Viognier, which tends to be hot and sharp. What you end up with is a slightly buttery white blend that could go well with a variety of spicy dishes.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.