Widgets Viognier | The Sommelier Chef





It wasn't until recently that Viognier became mainstream in terms of it's popularity.

A native of the Rhone Valley, France, where it is the main white grape variety making world renowned Condrieu wines, Viognier at one time almost became extinct. 

Lovers of Chardonnay will love Viognier as it has similar characteristics although Viognier brings much more to the party flavour wise.

Viognier has a myriad of flavours and aromas that change at every sip, from apricots to roses and a lot in between.


A full bodied, medium acidity wine with full aging potential.

Can almost always has a high alcohol level.

Made in oaked and unoaked styles.


France - Rhone Valley, Southern France

Italy - Piedmont, Tuscany

USA , Australia, South Africa, Chile


Peach, tangerine, mango.

Honeysuckle, roses, oily, lanolin, vanilla, clove.


Viognier works really well with Mediterranean ingredients and food.

Think, simple grilled meats, olives, tomatoes, herbs, lemons - lots of lemons!

Vegetables, simply grilled or roasted work well but avoid green veg (cabbage, kale etc).

Also fruit and meat combinations, especially with peaches or apricots and nuts.

Try not to pair heavy or bold flavours with Viognier as it will overpower the floral flavours in the wine. 

The acidity of Viognier stands up well to spicy food, but not too hot as it kills the delicate floral flavours.

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