Viognier for mofos
Hailing originally from the Rhône Valley in France, this white grape varietal has made its way to the vineyards of California, Australia, South Africa, Argentina, and beyond. Here’s what you need to know, and what it does so well.
Why mofos like viognier
It's unique, it's bold, and it's downright delicious - if that sounds like music to your ears, then viognier is for you fam. It’s heaps versatile as a food wine and pairs exceptionally well with a whole load of delicious things (which we’ll get to). It can age really well, too, meaning you can sip on a glass of viognier today or lay down a bottle for years down the line, watching it evolve and become something even more special.
And let's not forget about the value, which is why we love it. Sure, there are some pricey viogniers out there, but there are also plenty of affordable options that won't break the bank.
What to expect with a viognier
Typically viognier is bursting with stone-fruit and honey notes - think peaches, apricots, tropical fruits like mango, and a hint of ginger-like spice plus honeysuckle florals. It definitely sits on the fuller end of the scale when it comes to body, with lower levels of acidity than you would normally expect with your everyday savvy b, rizza or pinot gris. Think of it being similar in profile to a Margs River chard, but without that butter and big oakiness.
When it's not by itself as a single varietal, you'll often find it paired up with its buddy shiraz (particularly in the Northern Rhône) to add its levity to those big reds. And it also brings those juicy stone fruits when blended with its more textural white cousins Marsanne & Rousanne too.
What temperature should I serve a viognier at?
Viognier has a bit more on its body than lighter whites, so doesn’t need to be chilled right down - anything from 10-14°C and you’ll be getting the best from what it’s offering. Pop the bottle in the fridge half an hour in the fridge before you’re ready to pour and you’ll be good to go.
What foods pair with a viognier?
Viognier is a really versatile food wine, which means it often gets tagged with catch-all, lazy descriptors like “seafood”, “asian” and “spice”. Here’s our top tip - with all those stone fruit flavours and a bit of sweetness on the palate, it goes great with food that has the same - we’re talking about mango pork belly, sambal, chicken and apricot tagine, that kind of thing. Stone-fruit and spice, meet a glass of stone-fruit and spice. Keen for more of a rundown though? Click here to discover five of our fave pairings.
When should I be drinking viognier?
All things considered - viognier is a great option for when you’re looking to take a bottle for Japanese, Indonesian, Thai, Moroccan or Indian BYO. It ticks all the boxes - full of aromatics and fruit with a solid structure behind it to boot, delivering value every time.