Considered the best of both worlds, Viognier is a white wine grape known for having the rich body and texture of a Chardonnay but with the delicate, nuanced flavors of an aromatic white wine like Gewürztraminer. It’s one of the few white grapes permitted in the Rhône Valley and has built quite a reputation in Australia and California.
Viognier is one of France’s finest but rarest white grapes. It’s a complex wine known equally for its full body and floral, fruity flavors. When made with care, it’s a remarkably balanced and refreshing wine suited for all sorts of dishes.
In this guide, we’ll take a deep dive into Viognier wine, its growing region, tasting notes, serving recommendations, and of course, plenty of food pairings.
Interested in learning about other aromatic white wines? Consider reading our guides on Albariño and Sauvignon Blanc next!
Characteristics of Viognier
Viognier is a dry white wine made primarily in France, with some plantings in California and Australia. It thrives in warm Mediterranean climates where it can ripen fully and benefits from cool ocean breeze. It’s often blended with other white Rhône varietals like Marsanne and Roussanne. When blended, it adds a floral, peachy flavor and oily texture.
Interestingly enough, Viognier is often co-fermented (two grapes fermented together) with Syrah. This is most common in France’s Côtie-Rôtie region and Australia. By co-fermenting, the subtle dose of Viognier deepens the red wine color and adds a complementary floral aroma.
Tasting Notes
Viognier is medium to full in body, with medium to low acidity and medium to high alcohol. It’s considered an aromatic white wine, with aromas of white peach, honeysuckle, rose, and tangerine being most common. Its fruity flavor often makes it appear sweet when it’s actually dry.
Because of its body, it’s often aged in oak to develop more vanilla and spice notes. That said, it’s often recommended to enjoy while young for maximum acidity and crispness. Aging on the lees (yeast) is common and can help round out the wine and soften it.
How to Serve
Viognier is best served in a standard white wine glass, well-chilled at around 40- 45F. Decanting is not necessary.
Notable Regions for Viognier
The best examples of Viognier are found in France’s northern Rhône Valley, though quality examples can be found in smaller numbers elsewhere. Below are some of its notable regions.
Northern Rhône
Northern Rhône is where Viognier was first cultivated, and it remains one of the few places you can find it. It’s typically blended alongside Roussanne and Marsanne, though the best examples are made as single varietals in the Condrieu and Château-Grillet regions.
These wines are aromatic and complex, with notes of apricot, green tea, and herbed honey.
Languedoc-Roussillon
This is France’s largest wine region, though it’s surprisingly one of the lesser known. Several white grapes are permitted to be used in blends, including Grenache Blanc, Picpoul, Chenin Blanc, Chardonnay, and Viognier, to name a few. When added to blends, Viognier adds body and floral aromas.
California
Viognier nearly went extinct in the 1980s, and it survived largely thanks to Californian winemakers. Paso Robles and Napa Valley are the two predominant regions where it’s typically made in the Condrieu style, with oak aging on the lees to add complexity.
Australia
Thanks to its hot climate, Australia’s Barossa Valley is having luck with making delicate, Condrieu-esque Viognier. It may be oaked or unoaked and is often used as a co-ferment alongside Shiraz.
Food Pairings
Because this white wine dances the line between being full-bodied yet wonderfully aromatic, it can be a very food-friendly wine.
With notes of stone fruit, honey, and vanilla, Viognier is perfectly suited for buttery seafood dishes, like scallops or lobster, along with lean meats served with a fruity element. Try it with my scallop orzo pasta with corn and pesto or this light and fresh grilled peach salad.
Avoid red meat, acidic dressings or sauces, and spicy foods, as Viognier doesn’t have the proper acid and sweetness to complement those flavors.
Whether you’re looking for an alternative to Chardonnay or you just want to experience a lesser-known wine, we think you’ll love Viognier. Be sure to shout out any favorite food pairings or specific Viognier wines you’ve tried and loved!
Let us know your thoughts!