Viognier

Viognier is a full-bodied white wine with a strong aromatic profile, often featuring flowery scents of honeysuckle and violet. Viognier also features fruit flavours such as tangerines, peaches and apricots, along with a spicy hint of clove.

The wine’s full-bodied nature is down to its high alcohol content, but it typically has low acidity levels and a soft, smooth texture. Viognier can range in intensity and is typically enjoyed young to retain its flowery and fruity freshness, although some top-quality wines can be aged for several years.

Viognier wines are gaining popularity in Australia. Although Viognier grapes are notoriously challenging to cultivate due to their uneven ripening and disease susceptibility, Australian winemakers have successfully managed to grow them and produce high-quality Viognier wine worth discovering.

Viognier is grown in several regions around the world. These include:

• France – In its original home of the Rhône Valley, Viognier is used to produce the distinguished wines of Condrieu and Château-Grillet. It’s also co-fermented in small amounts with Syrah in the Côte-Rôtie region.
• Australia – Here, regions such as South Australia’s Fleurieu Peninsula, Eden Valley, McLaren Vale and Yarra Valley are known for producing Viognier with rich fruit characteristics.
• United States – Viognier is grown in California, in regions such as Paso Robles and Sonoma. It is grown in other US states, such as Virginia.
• South America – In Argentina, the high-altitude vineyards of Salta and Mendoza produce Viognier wines with tropical fruit flavours. In contrast, the Casablanca and Colchagua valleys have cooler coastal climates, and the Viognier from here wows with citrus and stone fruit flavours.
• South Africa – South Africa’s warm climate and diverse terroir make it ideal for Viognier, producing wines in regions such as Stellenbosch and Swartland.
• New Zealand – Known for its excellent Sauvignon Blanc, New Zealand successfully grows Viognier, particularly in the sunny Hawke’s Bay and Gisborne regions. Here, the Viognier grapes ripen fully and develop rich flavours.

When you pour a glass of Viognier wine, prepare for an aromatic burst of jasmine, honeysuckle and blossom combined with flavours of tropical fruits, rich peach and apricot. Lighter citrus flavours such as tangerine and pear may also be apparent.

Viognier can range from light and zesty to bold and creamy, largely hinging on where the wine is produced and how it’s aged. When aged in oak barrels, Viognier can develop secondary flavours such as vanilla and baking spices, adding a creamy lushness to the wine, which complements its full-bodied, ‘velvety’ texture. The wines are typically dry or off-dry and are often noted for giving an oily sensation on the tongue.

These full-bodied white wines are typically light on acidity and tannins but have a relatively high alcohol content (about 13.5%–15% ABV). This balance makes them perfect for leisurely sipping.

Viognier’s fruity and floral characteristics and soft texture make it a versatile wine for food pairings. Here are some of our recommendations to try:

• Cheese – Viognier pairs beautifully with a variety of cheeses. Its vibrant acidity and floral character balance the creaminess of Australian Brie or Camembert. For a contrast pairing, pungent cheeses such as Roquefort or Gorgonzola can work well with Viognier, as the intensity of the cheese is matched by the wine’s aromatic complexity.
• Seafood – Viognier beautifully complements rich and flavourful seafood. Dishes such as barbecued prawns, Moreton Bay bugs or scallops, with their inherent sweetness, work wonderfully with the wine’s intense fruit flavours.
• Meat dishes – Viognier can stand up well to the rich flavours of meats, such as roast lamb with rosemary and garlic or creamy chicken dishes. The wine’s full body and robust flavours make it a good partner for game meats, such as kangaroo or emu.
• Spicy foods – With its vibrant flavours, Viognier pairs well with Asian fusion cuisine, including Thai, Vietnamese and Indian dishes. The fruit-forward profile of Viognier can balance the heat and complex mix of spices.

As always, personal tastes should steer your food and wine pairing adventures – so feel free to experiment with different pairings and dishes.

When choosing a Viognier, remember that its origin can influence the wine’s balance of acidity, sweetness and unique taste characteristics.

French Viognier wines, particularly from the Rhône region, are often a go-to choice. Renowned appellations such as Condrieu or Château-Grillet are noted for producing top-tier Viognier, featuring the classic qualities of this rich, aromatic wine.

Some Australian Viogniers may also have a sort of tropical fruit character, introducing hints of pineapple or mango and a touch of spice, typically ginger or clove.

For a more subtle choice, try Viognier from South Africa and Australia, which are known for their elegant, silky texture.

Enjoy trying various wines to compare their flavours – tasting Viognier from different areas and winemakers can help you find the style that suits you.

Serve Viognier at the right temperature to bring out the fruity and floral notes. Viognier displays its vibrant flavours and crisp character when chilled, ideally within the range of 10-12°C. If the wine is served too warm, the lively flavours and crispness of the wine might be muted.

When poured, Viognier has a luminous, golden hue which may appear slightly cloudy as it rests. Use a white wine glass with a small bowl to concentrate the wine’s floral aromas.