Viognier
Viognier is a relatively full-bodied white varietal that delivers on aromatics, texture and flavour. While the resulting wines are often brilliant, it’s definitely not the easiest grape to work with in the vineyard! Viognier grapes are thick-skinned with low acidity, meaning they require plentiful sunshine to ripen fully. But leaving them in the sun for too long means they lose their appealing aromas. Vines are also prone to a host of vinicultural problems and by the 1960s, many winegrowers had abandoned the grape in favour of more reliable, high-yielding varietals. Following a late 20th century renaissance, plantings in France and across the world have increased dramatically. Viognier is now a key contributor to many Côtes du Rhône blends and flavoursome examples are being produced as far away as Australia!
Viognier Tasting Notes
Apricot
Peach
Blossom
Vanilla
Nut
Rich and spicy with mouth-watering notes of apricot, peach and even honeysuckle. Viognier has a lovely combination of perfumed, floral aromatics and stone fruit flavours which help to give it a rounded, smooth finish. While typically enjoyed young, it can also be oak-aged, helping develop creamy flavours with vanilla and nutty notes.
Viognier Wine Style
Fragrant White Wine
Dry SweetViognier is typically a medium-full bodied white wine, packing relatively high alcohol but low acidity. It’s quite rich and similar in weight to Chardonnay, however it is distinctly more aromatic. It’s generally advised you enjoy it young, while the acidity and wonderful aromas are still fresh!
Wine Regions
France
Australia
Italy
USA
The most famous expressions of Viognier come from its spiritual home in Northern Rhône, particularly in Condrieu AOC and Château Grillet AOC. Prior to its renaissance, Viognier was reduced to just a few plantings across these two appellations, where the variety flourishes on the steep, granite-rich slopes. It’s now commonly found in Southern Rhône and Languedoc regions, with its popularity also increasing around the world. The South of Australia create some favourable examples too, with Aussie wine producers Yalumba considered the spark to the variety’s revival. The USA, Italy and several other wine producing nations have also managed to successfully produce Viognier to a high standard.
What Food Goes with Viognier?
The natural sweetness of Viognier makes it a great pairing for Asian cuisine, particularly fragrant Thai dishes or sweet and spicy curries with mango chutney. Delicate meats and stewed fruits are also great options, think pork and apricots. Cheese lovers should stick to something relatively mild, creamy and buttery – Jarlsberg is definitely one to try!
