Viognier is a white wine grape variety. It is the only permitted grape for the French wine Condrieu in the Rhône Valley.
Outside of the Rhône, Viognier can also be found in Australia, Washington and California and Niagara, Ontario, Canada. In some wine regions, the variety is co-fermented with the red wine grape Syrah where it can contribute to the color and bouquet of the wine. Like Chardonnay, Viognier has the potential to produce full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics that include notes of peach, pears, violets and minerality. However, these aromatic notes can be easily destroyed by too much exposure to oxygen which makes barrel fermentation a winemaking technique that requires a high level of skill on the part of any winemaker working with this variety. The potential quality of Viognier is also highly dependent on viticultural practices and climate with the grape requiring a long, warm growing season in order to fully ripen but not a climate that is too hot to where the grape develops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is naturally a low yielding variety which can make it a less economically viable planting for some vineyards. Viognier pairs well with grilled seafood; it’s also a good match for most foods flavoured with fruit salsas.