ShirazViognier Blend a trend

On Sun, 15 Jan 2006 16:15:30 +0000 (UTC), "p.k."

Different wine makers here are using both methods, (and typically

Have tasted both co-fermented S-V and blended SV's in Australia, and as commented, they are becoming more readily available by the day. A few years ago there were 4 or 5 Aussie producers of Shiraz Viognier blends (Yalumba, Clonakilla, Heathcote's Mail Coach Shiraz and D'Arenberg's Laughing Magpie were perhaps the established ones), and now it seems every 2nd winery has a S-V option. Recently at a show of Victorian wines (that is ONE state, and the smallest one at that, in Australia), yet there were 9 SV's up for tasting. (The picks of that bunch were the "Innocent Bystander" and "Feathertops" offerings). On a national scene there are now dozens of options in the market place. Most stick with the Rhone concept of adding-blending a few percent to "lift" the shiraz, yet there are a few "cheats' using larger percentages to turn the shiraz into zingy fruit plants.

Feedback from women I speak to in my shop seem to suggest to me that SV blends may do for Shiraz what Merlot did for Cabernet, inasmuch as making red wine a desirable-tolerable drink for those disliking the tannins and-or austerity of red wines).