Guide to Viognier Wine: How to Pair Food With Viognier Wine

Viognier (pronounced vee-own-yay) is a white wine grape variety with presumed origins in Dalmatia, a historical region of Croatia. The thick-skinned, pale green Viognier grape has particularly low acidity. Still, depending on the winemaker or location, they can produce textured, full-bodied wines with all the brightness of a sauvignon blanc or muscat.

Viognier vines are low-yield and produce temperamental fruit that shines best in hot (but not too hot) weather. A successful Viognier crop requires skilled growers who can harvest at the right moment, preventing the grapes from producing too much sugar and tipping the wine into an aggressively high alcohol content.

On the nose, Viognier wines showcase bright, herbaceous notes of thyme and pine, as well as floral notes of honeysuckle and rose. On the palate, Viognier tastes of stone fruit, most notably apricot, and—in aged or dessert-style Viogniers—honeycomb.

Viognier fermented in stainless steel tanks will have a lighter, brighter mouthfeel, like a sauvignon blanc, while those that spend time in oak barrels will have a bold, creamier mouthfeel, closer to an oaked chardonnay.

Most Viognier production occurs in Europe, the west coast of the United States, and Australia. Still, it has an increasing presence in New Zealand, South Africa, Israel, and parts of South America, like Argentina and Chile. Warmer regions tend to produce sweeter varietal expressions, while cooler regions result in drier-style Viogniers with more pronounced acidity.

• France: The majority of the world’s Viognier vines are grown in France, most notably in the Condrieu and Château-Grillet appellate regions of the Northern Rhône, as well as the Languedoc region of Southern France. In the red wine-dominated Côte-Rôtie appellation in the Rhône Valley, it is included in Syrah blends to add color and structure.
• The United States: Viognier is predominantly grown throughout Northern California, Napa, Sonoma, and Paso Robles, and a notable appellation in Mount Harlan along the state’s central coast. Producers in Southern Oregon have also had success with the grape. Learn more about the wine regions of California.
• Australia: Yalumba Winery in the South Australian town of Eden Valley is perhaps the country’s largest and best-known Viognier producer. The grape also features heavily in their Shiraz blends.

For a complementary pairing, echo Viognier’s sweet, spritzy side with a stone fruit galette or a baked brie with apricot jam.

To play with contrasts, serve Viognier with grilled and spicy foods, like a spicy shish kebab, where its smooth, fruit-forward creaminess will add levity to smoky char and soothe the heat.

Want to learn more about the culinary arts? The MasterClass Annual Membership provides exclusive video lessons from the world’s best chefs and wine critics, including James Suckling, Lynnette Marrero, Ryan Chetiyawardana, Gabriela Cámara, Gordon Ramsay, Massimo Bottura, and more.