Viognier

APPEARANCE

ON THE VINE: small, conical bunches. The grapes are small, oval shaped and tend towards a deep golden yellow colour.

IN THE GLASS: clear diamond bright, yellowing with age to a burnished golden hue.

 

SMELL

Peaches, apricot and blossom are some of the odours associated with Viognier. It has a very perfumed nose when young and this fades with age.

TASTE

On the palate Viognier is most often described as having peach and apricot flavours. The association with blossoms or flowers sometimes comes through. A certain toastiness and complexity is also a factor when the wine has been wooded.

ORIGIN

One theory is that Viognier is related to Gewürztraminer because of its aromatic and slightly floral qualities. Though not widely planted anywhere in the world, Viognier has traditionally been associated with the northern Rhône in France – particularly around Condrieu. It is the only white grape sanctioned for use in a top quality red wine by Appellation Contrôlée laws: up to 20% may be added to Syrah for use in Côte Rotie reds.

ELSEWHERE IN THE WORLD

Its popularity has increased since the 1980s and it has been planted elsewhere in France – in the Languedoc-Roussillon area. Small plantings can be found in Australia, the United States (more so in California) and even in Brazil.

IN SOUTH AFRICA

Planted locally on a commercial scale in the 1990s, with Fairview the first cellar to release a Viognier as a varietal wine labelled as such.

BEST EXAMPLES

Château-Grillet is the most well-known, while Guigal is also a top name in the Rhône. In South Africa: Fairview.

AGEING POTENTIAL

South African producers tend to be of the opinion that because they're making it in a New World style it should be drunk young – within one to three years. The French give their Viognier quite a bit of wood contact which adds to the wine's complexity and ageability – they recommend waiting between 4 to 6 years to drink their wines, which then drink well for a decade at least.

MATCHING WITH FOOD

Viognier goes well with Asian foods – so long as there's not too much chili. It also compliments chicken and fish dishes, and creamy, reduced sauces.

SERVING TEMPERATURE

Between 10° and 14° C.