Viognier (vee-aa-nyei) grapes are white and known for aromatic, filled with stone fruit flavors. This is an ancient grape, originating in the Northern Rhone area of France. And thrives on the steep slopes of the Condrieu valley.
Prior to the mid-1960s, it was a commonly found and grown wine grape. Around this same time the grape almost became extinct with only around eight acres producing. This may have been due to the difficulty in growing this grape, as it is prone to powdery mildew and is unpredictable as to yields. It is also very particular as to picking, too early and you don’t get the aromatics, too late and the wine is too oily. In addition, Viognier vines hit their peak production at 15 to 20 years old. This then requires re-planting.
Nearly a decade later an Australian winegrower cultivated this near-extinct varietal, as did a few California winegrowers. In the 1980s a new interest in the grape challenged other locations to cultivate and master this difficult grape to grow. It is now planted across the world.
It is hard to find the origin of the grape name. It may be a namesake of Vienne, France which was a significant Roman colony. Other thoughts are the word is similarly pronounced as a Roman term translated Road of the Valley of Hell and may refer to the difficulty in growing this grape.
Viognier is often blended with Rousanne and Marsanne, creating a soft, light white wine. It also is added to Rhone-style red to add to the aromatics of the wine.
The varietal is characterized by rich stone fruit flavors, a honey-like texture, with intense aromatics of herbal and floral fragrances of honeysuckle and elder flower. You should taste apricot and peach, as well as mango and pineapple and steel, with hints of vanilla, cloves, and nutmeg with smooth and creamy notes. The finish is lengthy and fruity. The wine is typically bone-dry or off-dry depending on how the winemaker handles the grape. Some allow the grape to ripen fully on the vine making a late-harvest wine.
As with most white wine it should be chilled to 50-52 degrees F and served in a wider bowl white wine glass to allow the fragrances of the wine to show. Viognier pairs well with low-fat pork, chicken, lighter meat dishes with apricots or prunes. It holds up to Thai cuisine, poached salmon, and other heavier fish.
While this may be a new wine varietal to you, it is a superb white wine, filled with complex flavors and beautiful aromas.