Viognier is white grape variety. Origin of Viognier is
unclear but researchers point it to Dalmatia (now Croatia) and that Romans
brought with them to the Rhône.
A warmer climate with
the long growing season is most suitable
for the grapes but these can also be grown in cooler areas. Grapes of this
variety requires long, warm season to ripen
fully. Grapes should not be exposed to a hot
climate for a long time otherwise, wine’s aromatic notes would be
suppressed and it would turn out to contain high levels of sugar.
The picking of the fruit should be neither too early nor too
late. If picked early, its taste and aromas would not properly develop and if
delayed wine would turn out to be oily and lacking adequate aromas.
One drawback of planting Viognier is its yield is low which
makes it a little costlier affair.
Viognier is grown in regions of New Zealand, North and South
America, Cape Winelands in South Africa and Australia.
Viognier and
Chardonnay
Viognier like Chardonnay can produce wines high in alcohol
and not overly tannic. Unlike Chardonnay,
it contains notes of pears and peach.
Australia
In Australia, Yalumba winery used the grape to produce
varietal white wines and creating shiraz blends.
Most cases the wines are developed to be consumed young but
those coming from old vines or the late-harvest vines can age well especially
those from Australia and California.
Food Pairing
These Viognier wines do pair well with spicy Thai cuisine.
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