Viognier
Originated from the northern Rhone region of Condrieu, Viognier has been shown to be a sibling of Syrah and so part of the Serine family of grape variety. Viognier has been quickly adopted recently by numerous new world vineyards such as in Argentina, South Africa, Australia and even New Zealand. It is often used as a small component in the co-fermenting with Syrah, following the traditional approach used in the northern Rhone.
From its humble 25 ha present in early 80’s, Viognier presence in California increased dramatically in the past 30 years. The central coast vineyards are particularly fond of the grape variety, particularly by the Rhone rangers movement. It can be found as well in the Sierra foothills, Sonoma and Napa.
Difficult grape to grow with erratic production, particularly due to early flowering making it prone to spring frost. The grapevine can adapt to warmer climates as long as the vine grower is able to limit water stress. It is particularly susceptible to grapevine disease such as powdery mildew. Viognier produces must rich in sugar but low in acidity. It needs a long time in the vineyard to be able to develop its traditional heady aromas.
Viognier tends to develop into wine with heady aromas of peach, apricot and white flower associated with a soft, particularly rich palate. Winemakers need to work diligently with this varietal to find the right balance of aromatic richness while keeping the palate fresh enough.
In the 60’s only a few acres of Viognier could be found in the vineyards of the northern Rhone Valley, pushing the grapevine close to extinction.
Spicy and Aromatic Cuisine: Viognier's aromatic and fruity profile makes it a good companion to spicy and aromatic cuisines. It pairs well with dishes from Asian cuisines like Thai, Indian, or Vietnamese. Try it with spicy curries, aromatic stir-fries, or dishes with fragrant herbs and spices.
Poultry: Viognier pairs well with poultry dishes, particularly those prepared with richer flavors or creamy sauces. Roast chicken, turkey, or duck are all excellent options. You can also try it with dishes like chicken in a creamy mushroom sauce or roasted turkey with herb butter.
Roasted Vegetables: Viognier can be a delightful pairing with roasted vegetables. Its fruity flavors and weight can complement the caramelized sweetness of roasted vegetables like butternut squash, sweet potatoes, or carrots.
Great Recipe: Spicy Thai chicken Stir Fry