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In celebration of International Viognier Day on the last Friday of April, let’s explore the key characteristics and natural beauty of this often overlooked white wine grape variety.
Heady, aromatic, tropical, and low in acidity, Viognier has plenty of personality and luxurious potential in both single-grape varietal wines and in blends. You might have previously heard of the Rhône Valley’s Condrieu, a region in which the only permitted grape is Viognier, but the fragrant grape is increasingly capturing imaginations around the world.
What is Viognier?
Viognier (pronounced: Vee-on-yay) is a white grape varietal mostly grown in France, which is said to be its country of origin alongside Croatia. Often found as a single varietal but also commonly used as a blending grape, Viognier elevates the flavours of other wines – both white and red.
Although its plantings have increased exponentially today, now taking a spot in the top 50 of most planted varieties, in the 1960s it very nearly disappeared altogether due to the challenging conditions of the few Viognier vineyards and the different priorities of local growers. However, in recent decades it has made an impressive comeback across the globe.
Viognier is also known as: Barbin. Bergeron, Galopine, Greffou, Picotin Blanc, Petiti Vionnier, Rebolot, Vionnier, Viogne, Vugava Bijela.
What does it taste like?
Viognier is a particularly rich, aromatic wine, typically displaying sweet, fruity flavours of stone fruits, honeysuckle and mango. If oak-aged, it will also display creamy hints of vanilla. You can enjoy Viognier for its luxurious mouthfeel – sometimes described as having an oily texture, it pairs brilliantly with spicy dishes. As a full-flavoured, toasty wine, it’s ideal for fans of full-bodied white wines like Chardonnay, also perfect as a richer white wine to enjoy on cooler days.
Where is it grown?
Although it originated in France, specifically the northern Rhône region, Viognier is now grown all over the world. That said, the majority of Viognier grapes are still planted in France, with growing popularity in Italy, where it’s seen a lot of success in blends with Chardonnay.
Viognier is also experiencing an increase in colder climate New World regions in countries such as Australia and New Zealand. In Australia, the grape quickly adapted within warmer regions, however, it was soon discovered that with too much heat, the grape flavours could become heavy and unpleasant. Thus, cooler growing areas were sought out for the grape, for which New Zealand’s colder climate was a perfect fit. Here, similarly to other regions that are adopting the grape, Viognier is increasingly being used in red blends.
Other notable (mostly New World) regions include: Languedoc-Roussillon, California, Argentina, Chile, United States and Canada.
Condrieu The small Condrieu AOC appellation in France is thought to be where Viognier originated from, and some say there is no better way to experience the wine than from grapes grown in its likely place of origin. Its wine, named Condrieu and solely made using the Viognier grape, is dry with a fairly low acidity, and exhibits delicious stone-fruit and floral aromas.
Château-Grillet South of Condrieu, Château-Grillet is the only other appellation in the world that solely plants Viognier. As such, the wines, made from the single Viognier grape varietal, are known as Château-Grillet. In contrast to Condrieu’s white wines, Château-Grillet is aged in oak barrels for 18 months, reducing its intensity of flavours.
Viognier in Blends Viognier’s intensely floral, fruity aromas also make it an ideal blending variety, enhancing the aromatic complexity and textural richness of the dominant grape that it’s added to. Not only is it used with other white grapes, such as Marsanne and Roussanne of the Rhône Valley and Chardonnay, but it’s also often combined with the red grape varietals Syrah and Shiraz.
This Syrah blend is typically used to craft northern Rhône reds, named Côte Rôtie. As a Shiraz blend it’s also used within New World regions such as Australia and California. Just 10% adds a perfumed lift to a Syrah or Shiraz blend, contributing a uniquely silky, oily texture whilst the deep and peppery red grape provides luscious red fruit flavours and a rich mouthfeel.
Thought of as a particularly food loving wine, Viognier often actively benefits from pairing with food, which enhances its aromatic profile. Typically, its rich, creamy texture and flavours pair well with rich, creamy dishes – think hearty roast chicken or salmon in a creamy mushroom sauce. And, as we touched on earlier, its bold notes can stand up to the stronger flavours of spicy food.
