Viognier Wine: A great way to expand your tastes

A popular varietal of wine in France's Rhone Valley is Viognier Wine. This light white wine is often overlooked in the United States but its floral aromas and very crisp finish make it an ideal summer wine that has diners opening up the windows, throwing back the doors and enjoying a light summer breeze.

Viognier used to be a very common grape grown throughout France but due to its finicky nature, it is now grown almost exclusively in the Rhone region. The viognier grape is considered difficult because it has low yields and can only be picked when fully ripe.

Expanding outside of France, through some years of trial and error, vineyards in Australia, California and Virginia have achieved a certain amount of success with cultivating this grape. In California, the Viognier grape is found success in the Central Coast region. Compared to other locations, California Viognier grapes tend to have a higher alcohol yield. In Virginia, Viognier grapes are grown in the Monticello region. Viogneir grapes also grow well in Yalumba, Australia, where they are used for both a traditional Viognier white wine and a Shiraz blend.

When drinking a Viognier wine, the floral aromas are what greet the senses first. The bouquet is often compared to a Riesling or Muscat. While the aroma is floral and sweet, the taste of a Viognier is traditionally dry. This grape has a low acidity and during the winemaking process, the grapes usually only have limited contact with the skins.

In addition to your table white wine, several vineyards have perfected a dessert style Viognier. To produce a sweeter yield, the grapes are left on the vine later in the season until late October or even November.

The Viognier grapes are intended to be consumed young and rarely do well with aging. As this grape ages, it typically begins to lose its bouquet. The peak for a bottle of this grape can range anywhere from one year to the rare ten year bottle. French crafted Viogniers often fall under the shorter lifespan while the Australian and California wines have shown to handle aging better.

When pairing a Viognier wine, think of notes of honeysuckles, peaches, gardenias and citrus. These floral aromas and fruit flavors make this the perfect pairing for exotic, flavorful dishes. During the summer months, this wine pairs perfectly with a spicy Caribbean seafood dish. It can hold up against the bold flavors expected out of this fare. When grilling, Viognier does well with any shellfish-think scallop, shrimp, lobster or crab. If you are interested in pairing a glass of Viognier with a cheese plate, consider a gruyere, aged gouda or French brie. Add in a handful of macadamias or cashews for an ideal appetizer.