Viognier Wine

Viognier (pronounced Vee-on-yay) is a white wine grape variety primarily grown in the Rhône region of France, where it likely originated (Croatia also has a claim). In fact, in the Rhône Valley’s Condrieu region, the only permitted grape is Viognier. Other names for Voignier include Barbin. Bergeron, Galopine, Greffou, Picotin Blanc, Petiti Vionnier, Rebolot, Vionnier, Viogne, Vugava Bijela. Outside of France and Croatia, there are Voignier vineyards in Argentina, Chile, Canada, the US, South Africa, Australia, New Zealand, Isreal, Czechia, and Austria. Viognier is used in single-grape varietal wines and blends for red (with red grape varietals Syrah and Shiraz) and white wines (like Marsanne and Roussanne of the Rhône Valley and Chardonnay). In the small Condrieu AOC appellation in France, wine is solely made using the Viognier grape. South of Condrieu is Château-Grillet, the only other appellation that solely plants Viognier. In contrast to Condrieu’s white wines, Château-Grillet is aged in oak barrels for 18 months. In the 1960s Viognier nearly disappeared due to challenging conditions and the different priorities of local growers. Viognier is probably best known for creating full-bodied white wines that are sweet, lush, aromatic, tropical wines as well as low in acidity. Not dissimilar to Chardonnay. It can be oak-aged and is thought of as a particularly good food-pairing wine, with its rich, creamy texture complementing rich, creamy dishes – think white sauces – but the bolder notes can also stand up to spicy food.