Viognier

History and Significance

See Viognier Wine section in Anuva Wine Store. The true origins of Viognier are not certain, although recent research has found it originating from the northern Rhone region of France. The type of soil, either clay or sandy, is not as important as a climate abound with sun-filled days and cool nights.  Viognier grapes require a medium amount of water, easily controlled with Argentina’s irrigation systems.

Difficulty of cultivation

A difficult grape to grow due to its susceptibility to mildew and erratic yields, Viognier is often raised in Australia, British Columbia, Argentina, Chile, and the United States from California to Texas to Virginia.  Mendoza and San Juan grow the most Viognier in Argentina, totaling at around 650 hectares.

A full-bodied and dry white wine with low acidity, Viognier has a tendency to become “flabby” or “oily” if the acidity is not preserved. Viognier is frequently used to soften Syrah varietals to give them a bit more delicacy and fruitiness.

Typicity

Lovely perfumes of peach, apricot, pineapple and white and purple flowers abound in Viognier. The Viognier varietal tends to make a rich white wine that can be fruit forward, supple, and even buttery. In Argentina, Viognier has a strong magnolia aroma. Viognier is usually drunk young and has a long aftertaste. Viognier wine can be aged in oak barrels, and in time almond aromas emerge, but when aged for more than three years, the natural floral aromas depart. Viognier pairs excellently with vegetarian food. 

tags: viognier ·