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.
In Australia, Yalumba winery used the grape to produce varietal white wines and creating shiraz blends.
In most cases the viognier wines are developed to be consumed young but those coming from old vines or the late-harvest wines can age well especially those from Australia and California.
These wines do pair well with spicy Thai cuisine.