Wine Baby’s Guide to: Viognier
Have you heard of Viognier (vee-oh-NYAY)?
Many “wine babies” are less familiar with this grape varietal, but it’s certainly one you don’t want to miss out on. Especially if you are a fan of Chardonnay, or are looking for a replacement.
Viognier actually almost went extinct in the 60s, until it soared to popularity in the 90s. Moderate-climate countries all over the globe are now getting in on the action with increased production.
Let’s chat about what you’ve been missing out on, and how to find a great bottle for your next event.
TASTING VIOGNIER
Viognier is a beautifully aromatic, rich wine that I personally make a staple at every holiday dinner. If you like your white wines with a bit of “oomph” to them, this is the wine you have been searching for. Or maybe you only drink reds? This one might make you switch teams.
Colour
Viognier grapes are a deep yellow in colour.
This translates to deeply intense wines, ranging from lemon to amber. The vast majority of the Viognier wines that I have personally tried were a beautiful gold, but I just recently picked one up from Argentina that is so dark I just had to buy it for curiosity’s sake!
Nose
Viognier is an extremely aromatic grape. The aromas practically leap out of the glass at you.
Primarily you will find it rich with stone fruit aromas of peach and apricot, as well as ripe pears and juicy tangerines.
But if you pay close enough attention, you will also find it possesses exquisite floral notes ranging from delicate blossoms, to rich honeysuckle and rose.
Many winemakers choose to ferment in inert vessels to preserve these aromas. Those who choose to use oak must be careful not to overdo it, or those floral aromas can be overpowered.
Palate
Viognier is a rich, medium to full-bodied white wine, but what really sets it apart is it’s somewhat oily texture.
This sensation is supported by the fairly low acidity and higher alcohol. With the thickness of alcohol and without the crispness of acidity to cut it, it slips smoothy over the tongue.
The vast majority of Viognier wines are fermented dry, but those sweet fruit aromas discussed above can play tricks on our tongues, making us believe they are sweeter than they are.
PAIRING VIOGNIER
With a fruit-forward, powerfully flavourful wine like this, you will want to pair it with dishes that can keep up.
As I mentioned before, I’m a sucker for pairing it with my holiday turkey, especially when it’s decked out with fresh herbs and cranberry sauce.
Other fantastic pairings would be apple roaster pork tenderloin, or a rich duck with figs. Any combo of white meat and fruit will leave you feeling satisfied.
SHOPPING FOR VIOGNIER
Although Viognier started out in the Northern Rhône, it is widely available from numerous countries now, and I encourage you to try as many different styles as you can.
If you want to go the classic route, let’s start with one from the Condrieu AOC. This region in France produces only 100% Viognier wines and is considered the clearest expression of the grape. Chateau-Grillet AOC is another prime example, but is harder to find, as it actually consists of only one winery: Chateau-Grillet.
Since it’s new popularity has blossomed, however, you can now find significantly more plantings in the Languedoc-Roussillon region, where is has become a major grape.
Many red Côte-Rôtie wines often have Viognier blended in as well. The floral aromas make a beautiful addition.
California is next on the list for highest plantings of Viognier, although other areas of the Unites States are also playing with their own twists on it. Be careful though – some Californian winemakers favour oak a little too much and drown out those beautiful floral notes.
Australia is also becoming a bigger name for Viognier, as well as Canada, Argentina, Chile, and many others. It’s only the beginning for this grape! I’m sure we will be seeing much more of it in the future.
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