Viognier

Species: 

• Vitis vinifera

Type:

• Blanc

Origin:

•  Southern France

Parents:

• Research at UC Davis suggests a genetic link between Viognier and the Piedmont variety Freisa, which would make it a genetic relative of Nebbiolo.

Principal Regions:

•  France, Australia, US

Viticulture:

• Thick skinned variety
• Naturally low acidity
• Well suited to warmer climates
• Generally buds mid-season and ripens mid-season
• Low-yielding variety, often difficult to cultivate
• Prone to powdery mildew

Sensory Characteristics:

• Aroma/Flavors – Fruit-forward with apricot, tangerine, peach, honeysuckle
• Acidity – Low to medium

Food Pairings:

• Seafood
• Soft cheeses (e.g. goat cheese)
• Spicy foods such as Thai cuisine

History:

• The variety is first mentioned in 1781 in Barthélemy Faujas de Saint-Fonds’ “Histoire Naturelle de la Province de Dauphiné” which also namechecks “Serine” (a form of Syrah still referenced today) in Cote-Rotie.
• By the early 1960’s the variety was almost extinct with only 32 ha (80 acres) planted in the entire world.
• Largely revived by vigneron George Vernay (1926–2017) in the Coteau de Vernon (Condrieu).

Notes:

• One of my personal favorite white varieties when done right.
• Pronounced VEE-ohn-yay.
• Only permitted white grape in the French Condrieu region of the Rhône Valley.

Other Names:

• Barbin, Bergeron, Galopine, Greffou, Petit Viognier, Picotin Blanc, Rebolot, Viogne, Viogner, Viognier Bijeli, Viognier Blanc, Viognier Jaune, Viognier Vert, Vionjer, Vionnier Jaune, Vionnier Petit, Vionnier Vert, Vionnier