Monday, April 5, 2010
...are all reasons why Viognier is my go to white wine of choice. Viognier's exact origin is unknown but it reigns in the Northern Rhone appellations of Condrieu and Chateau-Grillet and is also used to soften and perfume Syrah in Cote Rotie.
Viognier has also gained popularity in the US with most production occurring in California, Oregon, Washington and New York, although many other states are producing.
I adore Viognier because as it approaches your nose it offers these beautiful floral characteristics of honeysuckle, orange blossom, acacia, gardenia and jasmine. On the palate Viognier flavors are often of dried apricots, pineapple, tangerine, peach and lemon zest. Viognier's texture is also quite seductive, silky with a succulent mouthfeel.
And as far as for food pairings it's extremely versatile and works delightfully well with spicy foods like Thai, Vietnamese, and Indian cuisine, try with Sushi, shellfish, and especially scallops or lobster. For cheeses Viognier is quite pretty with a triple-creme, or try drizzling some wildflower honey over a semi-soft sheep's milk cheese! Although my all time favorite pairing is 2007 Yves Cuilleron, Condrieau Les Chaillets with black truffles and cream pasta. Decadent indeed but the pairing absolutely sang!
So, next time you are planning on ordering a glass of Chardonnay, give this ethereal wine a try!