Viognier Grape

Different wine-making techniques and different wine makers can create wines of widely varying styles from this grape. Therefore the profile provided is generic and represents the characteristics of the grape and not necessarily every wine made from it. Similarly, the food pairings provided are general and assume the typical style of wine traditionally made from this grape.
Food PairingsMeats & Seafood: Poached, raw, grilled, fried, baked or roasted fish, crustacean shell fish and fowl.
Sauce: au jus, white, herb, chili
Cheese: Hard cow and sheep cheese
Other: Spicy foods and cuisines

Grape ProfileIn the vineyard, yields and acid levels tend to be low and the grape is susceptibility to disease and rot. In the winery, it is very temperamental. But once in the bottle or the glass, a well made Viognier comes with a deep, yellow color and an exquisite, exotic bouquet of apricots, tropical fruit, honeysuckle, ripe peaches, mango, pear, pineapple, guava, kiwi, and tangerine. Light to medium bodied, made dry or off-dry, with some made sweet with late harvested fruit.