Viognier is a white grape variety with roots in the Rhône Valley in France. This is where the variety has its most classic expressions, not least in the appellations Condrieu and the small Château Grillet, where Viognier is grown as a single variety and produces aromatic, lush white wines. Further south you will also find it in Languedoc-Roussillon, where it is often part of blends.
Viognier is a low-yielding variety, and its spread grew markedly from the 1990s onwards. Today, beyond France, it is grown in places such as California and Australia. In Spain it appears more rarely, for example in Castilla y León under the designation Vino de la Tierra and as part of blends in Valdejalón IGP. In Calatayud DO, on the other hand, it is not a permitted variety.
In terms of style, Viognier produces aromatic and lush white wines, and the alcohol level is typically relatively low, around 13 percent. This makes the wines more balanced than the aromatic intensity might immediately suggest. The variety can be vinified with partial barrel ageing, which can emphasise a fresh and crisp character rather than heaviness. It is precisely this combination of fragrant fruit and a certain lightness that makes Viognier a versatile white wine.
Viognier appears both as a single variety and in blends. One well-known use is together with Shiraz, where even a small proportion of Viognier can add floral and fruity aromatic notes to the red wine. This is a technique you will find particularly in warmer growing areas, where the two varieties thrive side by side.
You will also come across the variety under the synonym Vionnier. Whatever the name, Viognier is a good choice if you are looking for a white wine with distinct aromatics and a lush but not overly full-bodied style. It works well with light meat, poultry, fish and shellfish, and it can also be enjoyed on its own as a fragrant opening to a meal.