Little Sheep Viognier

The Little Sheep Viognier is a white wine made from Viognier, a grape known for aromatic, full-bodied whites. This one comes from Massachusetts, which is a cool-climate setting for the variety. The listing doesn't give a tasting profile, so what follows describes what Viognier usually delivers rather than measured notes for this bottle. Expect ripe stone-fruit aromas such as apricot and peach, often with honeysuckle, orange blossom or a hint of ginger. Viognier tends to feel round and slightly oily on the palate, with low tannin and moderate to soft acidity. Cooler-climate examples often come across a little tighter and more citrusy than the lush versions from warmer regions. If this bottle has seen oak, you may notice a creamier texture and a touch of vanilla. Without oak, the fruit and floral character stay in front. Because Viognier is aromatic and weighty, serve it cool but not cold. About 8 to 10°C (46 to 50°F), roughly an hour in the refrigerator, lets the perfume open up. Straight from a very cold fridge, the aromas can go muted and the texture can taste a bit flat. It doesn't need decanting, though pouring it into the glass a few minutes before serving helps if it's been chilled hard. A medium white-wine glass with a slight taper toward the rim works well. It has enough bowl to gather the floral aromas without letting them dissipate. At the table, the stone-fruit sweetness and body suit dishes with some richness. Roast chicken, pork loin with apricots or apples, and seared scallops are natural matches. So are lobster or crab with drawn butter, which suits a Massachusetts bottle. The wine's soft acidity also handles gently spiced food, such as mild Thai coconut curries or Indian dishes built on cream and aromatics. Soft, creamy cheeses such as brie or fresh goat cheese are also good matches. Very spicy or heavily acidic dishes tend to overwhelm Viognier's delicate perfume. Most Viognier is best enjoyed young, while the fragrance is vivid, and the grape's low acidity means it rarely gains from long cellaring. Treat this as a drink-now bottle. Keep it somewhere cool and dark, and plan to open it within a couple of years unless the producer indicates otherwise.