Viognier
A lush, perfumed Rhône white with apricot, peach and honeysuckle. It's Virginia's signature white and a favorite in California, Texas and Washington.
Viognier (vee-oh-NYAY) is the aromatic white grape of Condrieu in France's northern Rhône Valley. It was nearly extinct in the 1960s, then made a remarkable comeback, much of it driven by American growers. Today it's Virginia's signature white grape and a fixture at Rhône-focused wineries in California, Texas and Washington.
What It Tastes Like
Viognier is lush and perfumed, with apricot, peach, tangerine, honeysuckle and orange blossom. It's full-bodied with an oily texture and fairly low acidity, so it feels rich even when dry. In the Rhône and in California, a little Viognier is often co-fermented with Syrah to brighten the red's aroma and color.
Where It Grows
Virginia, especially the Monticello AVA around Charlottesville, has made Viognier its flagship white; it handles the state's humid summers better than many European whites. California's Paso Robles, Santa Barbara County, the Sierra Foothills and Lodi grow plenty. The Texas High Plains and Hill Country, Washington's Columbia Valley, North Carolina and Georgia make good examples too.
What to Look For
- Dry Viognier from Virginia or the Central Coast.
- White Rhône blends with Roussanne and Marsanne.
- Syrah-Viognier red blends.
Where to Find Viognier
Wine regions on American Winery Guide where Viognier is grown or poured: