The Rhône's seductive white
Viognier
An opulent, perfumed white of apricot and honeysuckle — full-bodied, exotic, and unmistakable.
The Grape
Viognier is a white grape native to the northern Rhône, famous in Condrieu. It gives full-bodied, low-acid whites of remarkable aromatic intensity — apricot, peach, honeysuckle, and ginger — with a rich, oily texture. It is also blended in tiny amounts with Syrah in Côte-Rôtie.
History & Origins
Viognier nearly vanished by the 1960s, reduced to a few hectares in Condrieu. A revival from the 1980s saw it spread worldwide, prized for its exotic perfume and luxurious texture.
Flavour Profile
Opulent, perfumed, and full-bodied.
Condrieu
Apricot, peach, honeysuckle, ginger, white flowers
Full-bodied and low in acid, with heady stone-fruit and floral aromatics and a rich, almost oily texture; best enjoyed young for its perfume.
What to Pair It With
Viognier's richness suits aromatic, spiced dishes.
Mild Curry & Spiced Dishes
Aromatics and texture flatter gentle spice.
Roast Chicken
Body enough for herb-roasted poultry.
Soft Cheeses
Richness complements creamy cheeses.
Where the Best Comes From
Viognier's home is the northern Rhône, with New World success.
Northern Rhône, France
Explore Region →Full-bodied, aromatic, rich
Condrieu and Château-Grillet produce the benchmark — opulent, perfumed Viognier of rare intensity.
Australia & California
Explore Region →Ripe, perfumed, textured
Warm-climate plantings give generous, fruit-forward Viognier, often co-fermented with Shiraz.
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