Viognier

Viognier is a white wine grape variety. It is the only permitted grape for the French wine Condrieu in the Rhône Valley.
Occasionally it is co-fermented with Syrah in Côte-Rôtie to help stabilise the colour and add perfume to the red wine.
Like Chardonnay, Viognier has the potential to produce full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics that include notes of peach, pears, violets and minerality. However, these aromatic notes can be easily destroyed by too much exposure to oxygen, which makes barrel fermentation a winemaking technique that requires a high level of skill on the part of any winemaker working with this variety. Sensuous and seductive are words often used to describe this characterful grape and Viognier lovers adore the full-bodied, floral and ripe-fruited characteristics that makes these wines so distinctive. Good examples will have real complexity underpinning the flamboyance. Expect perfumed notes of peaches, apricots and apple blossom and noticeable alcohol.
The potential quality of Viognier is also highly dependent on viticultural practices and climate, with the grape requiring a long, warm growing season in order to fully ripen but not a climate that is so hot that the grape develops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is naturally a low-yielding variety, which can make it a less economically viable planting for some vineyards.
Viognier wines are best paired with delicate meats or scallops that are flavoured with stewed fruit, almonds, citrus, or aromatic herbs such as basil or tarragon. Try chicken tagine with apricots and almonds served over saffron rice. The aromas in the dish should heighten the fruit flavours and creaminess in the wine.