A peek at domestic Viognier

This quirky blending grape finds a place in the sun with cheese


Viognier, with its enticing perfume, has found many admirers looking for a change of pace, yet its relatively high alcohol and low acid nature make it difficult to pair with certain foods. A surprising partner for Viognier: Cheese! After exhaustive testing at Snooth we found some winning matches. So next time you're thinking of Viognier grab a bit of creamy Camembert, or a chunk of Ricotta Salata with its salty tang, or a morsel of tangy Goat Gouda and enjoy two great tastes that pair perfectly together!

What to expect:

Viognier has generally been used as a blending grape, contributing richness with its juicy peach, melon, tropical fruit and honey flavors and an intensely floral perfume with exotic hints of jasmine and ginger.
2007 Due Vigne Viognier Eldorado County 14.4%
This intriguing blend of 87% Viognier, 10% Roussanne, 3% Marsanne adds notes of almonds, honeycomb and orange peel to Viognier's classic aromas. Superb balance in the mouth, lovely mineral tones and great acidity gives this uncommon depth and complexity. I expect this to improve in the cellar for a year or two.

2007 The Crusher Wilson Vineyard Viognier 14.9%
This terrific value has very fresh citrus and fennel notes with a hint of vanilla on the nose followed by a very floral and bright plummy inner mouth perfume that is light and refreshing. This may lack the viscosity of many California Viogniers but has wonderful intensity and an easy-drinking freshness that is appealing.

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