Curious about Viognier? Discover why this aromatic white wine is known for its floral notes, ripe peach flavors, and rich, silky texture.
The first time I met Viognier, it wasn’t on its own but tucked into a blend—Pine Ridge’s Chenin Blanc + Viognier, which I’ve raved about in a past post. That bottle lit a spark. I couldn’t stop wondering: what would Viognier taste like when it stands center stage?
Viognier is the shining star of white Rhône wines—and once you meet it, you’ll never forget it. In the glass, it shimmers with a golden straw hue, promising richness before you even take a sip. Known for its bold personality, Viognier thrives in temperate climates and produces wines that are full-bodied, silky, and bursting with character.
This grape is an aroma powerhouse—think juicy apricot, ripe peach, and delicate blossoms, with the occasional playful kick of ginger. Its natural richness and lower acidity create wines that feel lush and luxurious, perfect for sipping slowly and savoring every note.
Born in the Northern Rhône of France, Viognier has charmed wine lovers around the globe with its head-turning fragrance and voluptuous mouthfeel. It’s a white wine that doesn’t whisper—it sings.
The origin of the Viognier grape is unclear, but it is believed to be an ancient variety, potentially originating in Dalmatia (modern-day Croatia) before being introduced to the Rhône Valley by the Romans. According to one legend, the Roman emperor Probus brought the vine to this region in 281 AD..
Going worldwide
Since the early 1990s, Viognier has been planted more extensively worldwide. Both California and Australia now have significant areas dedicated to the Viognier grape. Additionally, the grape has found some success in South Africa, New Zealand, Greece, and Japan.
The Viognier grape is on the rise, steadily winning hearts (and glasses!) around the world. Once a little-known varietal, it’s now making waves and positioning itself as a serious rival to the ever-popular Sauvignon Blanc. While Sauvignon Blanc may still hold the crown in Europe and the New World, Viognier is confidently strutting onto the scene—closing the gap one fragrant, peachy pour at a time.
Pairing Viognier
Fruity, bold, and utterly enchanting, Viognier is the perfect partner for lighter dishes that still have a touch of weight. Think creamy potato soup, golden cornbread, chicken pot pie, Pad Thai, lobster, clam chowder, crab cakes, or perfectly seared salmon.
At first sip, the floral notes of rose petal and honeysuckle might trick you into thinking Viognier is delicate and sweet—but don’t be fooled. This is a dry, tropical fruit powerhouse, with the creamy mouthfeel of a Chardonnay and a unique, almost silky “oily” texture that coats your tongue. Each sip bursts with flavors of apricot, orange rind, peach, pear, tangerine, lime, and other lush tropical fruits.
Most Viognier is oaked, giving it a rich, bold, and creamy character. But for something lighter, you can also find unoaked Viognier, which is spritzy, crisp, and bright. When pairing, remember: Viognier shines with dishes that complement its richness but won’t overpower its delicate floral and tropical aromas.
Tips:
Most Viognier is oaked → rich, bold, creamy
Some are unoaked → lighter-bodied, spritzy, crisp
Avoid heavy red meats or acidic tomato sauces
Drink young and fresh for the best flavor
Try Viognier with…
Delicate meats or scallops flavored with stewed fruit, almonds, citrus, or aromatic herbs.
Savory and soft cheeses like aged Gouda or Gorgonzola.
Nuts, especially almonds, Walnuts and macadamias.
White grapes or fruits like peach or mango.
Roast chicken, turkey, or poached salmon.
Mild curries, grilled fish, scallops, shrimp, glazed ham, grilled chicken, and Emmental cheese.
Butternut squash risotto, pork chops, smoked ham, and tarragon
Lobster, crab cakes, and salmon.
Crab Cakes
2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chive1/4 teaspoon of thyme
1/8 salt
1 teaspoon dry mustard
1 teaspoon of Worcestershire
2 tablespoons of finely chopped onion
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon
3 tablespoons unsalted butter
3 tablespoons olive oil
- In a large bowl, gently combine the crabmeat, Panko breadcrumbs, mayonnaise, chives, onion, seafood seasoning, Worcestershire sauce, 1 teaspoon of kosher salt, 1 teaspoon of freshly ground pepper, and the juice and zest of one lemon.
- Refrigerate the crab mixture for 15 minutes. This step helps the breadcrumbs absorb some of the liquid, allowing the crab cakes to bind together better.
- Scoop heaping half cups of the crab mixture and shape them into 2 1/2-inch wide patties. Lightly press the patties together to ensure they stay intact while cooking.
- In a large nonstick skillet, heat 3 tablespoons of unsalted butter and 3 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, add the crab cakes to the skillet and cook until they are golden brown on one side, about 2 minutes. Carefully flip the cakes using a flat metal spatula and continue to cook until the other side is lightly golden, about 1 1/2 minutes.
- Transfer the skillet to the oven and bake until the crab cakes are completely heated through, about 10 minutes. Enjoy your delicious crab cakes with a bottle of Viognier.
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