Valley of the Moon Pinot Blanc-Viognier

Valley of the Moon Pinot Blanc-Viognier is a blend of Pinot Blanc and Viognier brimming with peach, coconut, nectarine and honeysuckle notes.

Ted Scheffler

February 25, 2021

I really love wines made with Viognier, a grape varietal that lends gorgeous floral aromas and flavors to wine. Wines that have Viognier in them – either a lot or a little – typically offer up perfumed scents of fruits like honeysuckle, peach, tangerine, mango and apricot. Recently I came across a very nice wine that blends Viognier and Pinot Blanc grapes from Sonoma County: Valley of the Moon Pinot Blanc-Viognier 2016 ($14.99).

Sonoma’s Valley of the Moon Winery winemakers describe their wines as “your not-so-pretentious-everyday-affordable kind of wine; but don’t get us wrong, we haven’t sacrificed on quality. Our wines pair perfectly with beach picnics, making dinner with your special someone, low-key backyard happy hours with friends, and anything else. Really – these are wines for any time, any where, and any occasion.”

And that’s what I like so much about Valley of the Moon Pinot Blanc-Viognier: It’s an everyday wine that you’d actually enjoy drinking everyday. It’s that appealing. It is a blend of Pinot Blanc and Viognier with no oak flavor, but brimming with peach, coconut, nectarine and honeysuckle notes. I’m not surprised that this lovely wine was a Double Gold Medal Winner at the 2018 Sonoma County Harvest Fair. For a real treat, pair it up with hard cheeses like Parmigiano-Reggiano or Gruyere.

FOR MORE RESTAURANT REVIEWS GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

Subscribe to get the latest Utah Bites news and reviews

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their website

[envira-gallery slug=”food-logos”]

Sips, Utah Bites

pinot blanc, white wine, wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.