Notes on Viognier

I'm a red wine drinker--Cab, Barolo, Barbaresco, Pinot Noir--white wine is always my second choice and I'm constantly pushing the limits of how red wine can be paired--into the traditional white wine territory of fish and seafood. But, I love Viognier. Viognier is redolent with aromas of blossoms and apricot, lively, tasty and perhaps the white wine equivalent of Pinot Noir as it is remarkably difficult to grow and is noted for the depth of its character and complexity. Viognier is prone to mildew and unpredictable yields. must be picked at exactly the right ripeness, is finicky and delicate, yet produces wine of full of aromatics.

Viognier was probably brought to the Rhone region of France from Dalmatia by the Romans. It is the single grape varietal allowed in the appellations of Condrieu and Chateau Grillet. But, it is rarely grown, finding its nadir in 1965 when only six acres of vines remained in France. Since then, though, it has attracted enthusiasts, with fine Viognier being produced in the US, South America and Australia. Yalumba is the largest producer of Viognier in Australia, growing the precious grape in the sandy, clay loam of the Eden Valley.

Viognier is wonderful with steamed Dungeness crab. And here's a good tip--the floral, aromatic Viognier is refreshing with spicy food, so stash a bottle of the Yalumba Viognier in the frig for the days you come home with take-out Thai or Indian food.