What to Pair Your Viognier With

3 Recipes for Viognier

Roasted chicken or pork with apricot sauce

Roasted chicken or pork with apricot sauce

Description :

The wine’s fruitiness and medium acidity complement the savory flavors of the dish.

Creamy cheeses like Brie or Comté

Creamy cheeses like Brie or Comté

Description :

The rich texture and floral notes of Viognier pair beautifully with creamy, mild cheeses.

Spicy Dishes

Spicy Dishes

Description :

Carménère’s subtle peppery notes and smooth texture make it an excellent match for spicy dishes like Mexican carnitas or Indian curry. The interplay of spices in the food and the wine creates a dynamic and harmonious pairing.

More on Viognier

Viognier

Viognier is a white wine grape variety known for its aromatic profile and full-bodied texture. Originating from the Rhône Valley in France, it produces wines that are rich in flavor with a smooth, almost oily mouthfeel. Viognier is celebrated for its intense floral aromas and flavors of ripe stone fruits, making it a delightful choice for those who enjoy bold and expressive white wines.

Appearance:

  • Color: Typically a deep yellow to golden hue.
  • Opacity: Clear with a medium to high opacity, reflecting its full-bodied nature and richness.

Aroma:

  • Primary Aromas: White blossom, jasmine, and honeysuckle are prominent, often complemented by tropical fruits such as peach and apricot.
  • Secondary Aromas: Citrus notes like tangerine, and herbal nuances like chamomile and lavender.
  • Tertiary Aromas: In some aged or oak-influenced Viogniers, aromas of vanilla, nutmeg, and subtle toastiness can develop, adding complexity.

Flavor Profile:

  • Fruit Flavors: Dominated by ripe stone fruits like peach, apricot, and tropical fruits such as pineapple and melon.
  • Other Flavors: Floral notes (honeysuckle, jasmine) and, depending on the winemaking style, potential hints of vanilla, clove, and nutmeg.
  • Oak Influence: Oak-aged Viogniers will exhibit richer, creamier textures with added flavors of vanilla and baking spices, while unoaked versions maintain a fresh, fruity profile with more vibrant acidity.

Structure:

  • Body: Full-bodied, often with a rounded, oily texture.
  • Tannins: Low, as it is a white wine.
  • Acidity: Low to medium, contributing to a more rounded mouthfeel.
  • Alcohol: Between 13.5% and 15%.

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