It wasn't until recently that Viognier became mainstream in terms of it's popularity, mainly due to varietal description and easy to read labeling on New World wines.
Viognier is a native of the Rhone Valley, France, where it is the main white grape variety making world renowned Condrieu wines.
At one time Viognier almost became extinct but more and more of it is being planted and Viognier is becoming a fashionable wine to drink.
It's a notoriously difficult grape to grow but growers worldwide have started producing excellent Rhone-like examples..
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.
It is what we call a "terroir driven" and expressive wine, meaning it picks up traits from where it is grown whether climatic, from the soil or even the slope aspect.
Almost always has a high alcohol level and needs cooler nighttime temperatures to keep levels low.
Made in oaked and unoaked styles which range hugely depending on location and winemaking technique.
Almost always blended with other regional grape varieties.
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.