Beverage

Viognier

Viognier is a full, low-acid white built on apricot, peach, honeysuckle, and white blossom, with a viscous mouthfeel that can recall ripe fruit rather than citrus snap. Condrieu and Château-Grillet in the northern Rhône set the standard for perfume and concentration; Languedoc, California, Australia, and Virginia expanded plantings once the grape’s fragile yields and oxidation risk were better managed. Oak, if used, is restrained so stone-fruit perfume stays primary. At the table Viognier partners roast chicken with herbs, lobster in butter, mild curry, and soft cheeses that need richness without red tannin. In the pan it enriches cream sauces and poultry jus, but heat must stay gentle—its low acid collapses if over-reduced. Choose dry bottles for cooking; late-harvest styles are dessert-glass only.

Also known as: Viognier