Viognier is one of the more aromatic grape varieties. It’s tasty and rewarding to drink, matches well with unusual food, and is fuller flavoured and fruitier than Chardonnay. It’s a wine that appeals to everyone, especially those who aren’t keen on Chardonnay but who want to drink a white wine with character.

Tough Little Cookie to Grow

Viognier is a finicky grape. Pick it too early and it can be thin and flavourless, pick it too late and it becomes oily with none of the peach and honeysuckle aromas that it should have. It’s also a sickly little beast, prone to picking up all the mildews, moulds and pests in the vineyard. Even if the grapes toe the line, it’s easy to kill the flavours during winemaking. It takes a skilled, patient and courageous vintner to make a decent, well-balanced Viognier. So when you crack open your next bottle and are savouring your first delicious mouthful, take a moment to appreciate the skill and hard work that’s gone into it.

Tropical Fruitiness

A good Viognier should taste really fruity, bursting with tropical fruit such as pineapple and melon, as well as peach and pear. It should have good acidity to balance out the fruit, adding crispness, and it shouldn’t taste too much of alcohol. If you can’t taste the fruit, or taste the alcohol first, this is a sign of an unbalanced Viognier. Oaking can easily overpower its delicate fruit flavours so you’ll rarely find an oaked Viognier, except for the most expensive wines from Chateau Grillet or Condrieu. When you find a good one, you’ll know it. Oaked Viognier is rich, lush, and sensual.

Home Sweet Home

The two tiny appellations of Chateau Grillet and Condrieu in the Northern Rhone are the spiritual home of Viognier. The steep slopes, minerally soil, and cooling breezes are ideal for this fickle grape to thrive.

Since the 1990s Viognier has been planted more widely across France, mostly to blend, but increasingly to make lighter, fresher wines than their Northern Rhone relations. Most of these are well within the budget of most wine drinkers at around £5-7 so look out for Viognier from the Languedoc, Roussillon and Provence for some real bargains!

Further Afield

Before 1990 it was rare to find Viognier anywhere else than France. It’s since been adopted by California and Australia, and these two winemaking powerhouses have helped shove Viognier onto the world stage and become a serious wine drinker’s tipple. The rest of Europe, South America, South Africa New Zealand and even Japan are experimenting with it too. Not bad for a grape that nearly died out!

Blend It

Viognier is an excellent wine for blending, adding fragrance, fruit, alcohol and silky smoothness to wines. In Cote Rotie in the Northern Rhone, winemakers are allowed to add a small dash of Viognier to their signature spicy Syrah. Try New World Shiraz-Viognier blends for pocket-friendly delicious alternatives to these Northern Rhone premiere wines.

Increasingly New World winemakers are experimenting with Viognier in blends of other white grapes and making some real lip-smackers. Try Viognier and Chardonnay for a fruity but refreshing wine, Viognier and Chenin for a citrussy treat, or even Viognier and Riesling for an aromatic sensation.

Drink It

Aromatic wines can stand up to strong flavours, so try Viognier with Chinese, Mexican or Spicy Thai as well as white meats. It’s also one of the only wines that matches Sushi really nicely. Of course, you can always drink it on its own.

Like the sound of a bottle of Viognier? Why not order a case now.

  • Some people believe that Viognier was transported to its home in the Northern Rhone from its birthplace in Dalmatia by the Romans 2000 years ago!
  • It’s hard to believe that as recently as the 1960’s this gorgeous grape was nearly extinct. In 1965 there were only 8 acres left in Condrieu! There are now nearly 800 acres devoted to Viognier in the Northern Rhone alone, and many thousands more across the rest of the world.
  • There is a theory that the name Viognier comes from the Roman phrase Via Gehenna, which means “the road to hell” which some think refers to the difficulty of growing this tasty little grape.