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Viognier vines remained neglected until the 1970s due to their low and precarious production. Despite all its unpredictability, it is behind truly magnificent wines, special and very complex. It is usually mixed with other grapes, but if it is vinified purely, it can be really remarkable. Will you accept an invitation to taste it?
Viognier - about the grape variety
Viognier is a vine typical of the Rhone Valley, which dates back to ancient Rome. In addition to France, however, it is grown, for example, in California, Australia, Spain, Greece and Italy. It is not at all easy to estimate the ideal moment for its harvest, when the ratio between acids and sugar content in grapes is ideal. If harvested late, freshness could give way to sugars and therefore alcohol. A hasty harvest would mean pleasant wines, but not very significant.
Tasting - olfactory and taste sensations
Viognier has a bright straw yellow color with golden highlights. It is a floral wine with accents of acacia, lily of the valley, narcissus, gardenia and lavender. The fruity tones are reminiscent of exotic fruits with tones of peach, mango, pineapple and citrus peel at the end. Its more mature variants hide the aromas of star anise, sage and cardamom. The palate is fresher than salty but harmonious.
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What dishes to serve it with
Taste it in large glasses that will allow you to appreciate its colors and bouquet. The ideal tasting temperature is between 10 and 12 ° C.
- He understands spicy dishes, including Indian, Thai and Vietnamese cuisine.
- It can be a pleasant aperitif.
- It is also suitable for white meat and fish dishes, including sushi.
- The French like to serve it with goat cheese or asparagus.