But with this wine, I think you can get away with having it close to that cold.

At a colder temperature, the alcohol won’t be as noticeable on that palate (as in the nose). But, this wine is big, rich and full enough that it’ll still have some heft when chilled way down (wines feel crisper and lighter when cold). It’ll also retain those great citrus and floral flavors.

Not that this is a fat, flabby wine, mind you. Somehow (and this is damn impressive) Yalumba has managed to make a wine that is lush and round while also having bright acidity that just screams for hors d'oeuvres or salads. If you’ve got a mushroom and green onion couscous dish, this is your wine.

Just make sure to not serve it with anything spicy. Rather than cooling the heat in your mouth, the high alcohol of the wine will only fuel the fire and put your tongue at risk of spontaneous combustion.

That’s no way to kick off the summer.

Cheers,
TSW

This wine is a viognier in the same way that Jack Black is a comedian. Both are over-the-top and in-your-face, but also really good at what they do.

Viognier is usually a light, flowery, lovely summertime white. This Australian import is huge and high in alcohol, but still a viognier through and through.

The nose has the trademark floral and stone fruit notes, as well as lemon and honey. When not chilled down to refrigerator temperature, you can also really smell the alcohol.

I usually stress with the delicacy of a drill sergeant that you should not ever, never, ever drink your white wines as cold as your Sprite.