Viognier
South Australia and Victoria supply most of our viognier, from producers like Yalumba Eden Valley, Yalumba Y Series and Tournon Mathilda.
Viognier questions
What does Viognier taste like?
Viognier is an aromatic white wine that often tastes of apricot, peach, tangerine, honeysuckle, and sometimes ginger or spice. It usually has lower acidity than Sauvignon Blanc or Riesling and can feel rich or oily on the palate. Dry examples are common, though its ripe floral perfume can create an impression of sweetness.
Is Viognier sweet or dry?
Most Viognier is made dry, even though its apricot, peach, and floral aromas can seem sweet. Lower acidity and ripe fruit contribute to a broad, soft impression. Check the producer's notes if you need to avoid residual sugar, since a few late-harvest or dessert styles exist. Dry Viognier is generally served as a still white wine.
What is the difference between Viognier and Chardonnay?
Viognier is usually more floral and stone-fruited, with aromas of apricot, peach, and honeysuckle. Chardonnay is more neutral in aroma and often shows apple, citrus, or tropical fruit, with flavor strongly shaped by oak and malolactic fermentation. Viognier tends to have softer acidity, while Chardonnay can range from lean and crisp to rich and creamy.
What food pairs with Viognier?
Viognier works well with roast chicken, pork, scallops, mildly spicy curries, squash dishes, and soft cheeses. Its aromatic fruit can complement ginger, cardamom, and lightly sweet glazes. Avoid very acidic sauces, which can make its lower acidity feel flat. Serve around 45 to 50°F, then let it warm slightly in the glass.