Jamey Whetstone on wines that are better without food.Jamey Whetstone on wines that are better without food.
Is there a wine that I make that is better on its own than with food? Would probably be my Viennielle. You know ultimately we got a lot of sunshine in the state, so I'm usually working with An overabundance of sugar. And with viognier, I think of that floral, aromatic quality, and usually it comes at the expense of acid. So that food marrying quality is sort of lost, when you really go for that true varietal correctness.