Blending Chenin Blanc with Viognier—it was just an experiment. Until it was tasted and it was realized CB+V was a masterpiece. Together, they deliver a unique tapestry of flavors and aromas that are elegant and easy to enjoy. The Chenin Blanc hails from Clarksburg, which is located in the Sacramento River Delta. This locale experiences temperatures in excess of 90° during the day but a much cooler climate in the evening. This kind of differential creates ideal ripening conditions where the fruit can develop lush, ripe flavors but retain enough natural acidity for excellent balance. Here, the loamy mineral rich soils give Chenin Blanc a “honey” character, which is one of its defining characteristics. Southeast of Clarksburg is Lodi, where the Viognier is grown. Lodi experiences a Mediterranean climate, and because of ancient river sediment, the vineyards contain large stones similar to those found in France’s Rhone Valley, the original home of Viognier. This versatile wine pairs well with a number of dishes, from light salads to seafood, and most notably with foods with a hint of spiciness—its subtle sweetness provides balance alongside a touch of heat. It’s the perfect pour for the start of an evening with appetizers or a platter of salumi. Also try Chenin Blanc + Viognier with a flavorful Thai curry, a frittata with sweet onions and ricotta, or a shrimp and avocado tostada. For a perfect cheese pairing, enjoy CB+V with a dense, lemony goat’s milk French Chabichou du Poitou.