Viognier Wine Guide

The Luxurious Rhone White

Viognier nearly vanished in the 1960s, reduced to fewer than 30 acres worldwide. Today it is one of the most fashionable white grapes on the planet, prized for its intoxicating perfume and rich, almost decadent texture. From the steep terraced vineyards of Condrieu to sunny plantings across the New World, Viognier delivers a white wine experience unlike any other.

Tasting Viognier

Classic Flavors

• Fruit: Apricot, peach, tangerine, mango
• Secondary: Honeysuckle, white flowers, vanilla, beeswax
• With age: Dried apricot, ginger, marmalade

On the Palate

Full-bodied with low to moderate acidity and a rich, oily texture. Alcohol is typically high (13.5-15%). The best examples balance their opulent fruit with enough freshness to avoid heaviness.

World Regions

Northern Rhone, France

Condrieu and Chateau-Grillet are the benchmarks — small appellations producing intensely aromatic, mineral-laced Viognier. In Cote-Rotie, a small amount is co-fermented with Syrah to add perfume and stabilize color.

Languedoc, France

Southern France produces excellent-value Viognier, typically more fruit-forward and approachable than Northern Rhone examples.

California & Australia

Warmer New World regions produce generous, richly fruited Viognier, sometimes with a touch of oak to add spice and structure.

Food Pairings

Viognier’s rich body and aromatic intensity make it ideal with:

• Roasted chicken with herbs
• Lobster and scallops in butter sauce
• Mildly spiced Thai or Indian dishes
• Foie gras and pork belly

A Secret Blending Partner

In Cote-Rotie, up to 20% Viognier is co-fermented with Syrah. This small addition adds floral lift, stabilizes the wine’s deep color, and softens tannins — one of wine’s most brilliant blending traditions.

Learn More with Sommo

Viognier’s perfumed intensity varies dramatically by region and winemaker. Use Sommo to compare bottles from the Rhone, California, and Australia — and learn what makes each one tick.