Viognier Grape
The Viognier grape is usually vinified in an entirely dry style, but there are exceptions. It has a rich and smooth feel on the palate and blends very well with many different varietals.
Single varietal versions pair very well with Thai food and curry. Viognier is known its floral and apricot notes on the nose and palate.
The grape is low in acidity and high in sugar, thus producing high alcohol. Viognier is very difficult to produce into wine, but can be brilliant when done correctly. Because the grape has very low acidity, most wines are not great candidates for aging and should be consumed within a few years of bottling. A little bit of oak can be a good thing, but winemakers must be careful not to interfere with Viognier’s seductive aroma.
Viognier requires warm temperatures, and a long growing season. However, the grape does not like hot, direct sunlight. It if is harvested too early it will lack many of the exotic aromas and flavors that the varietal is known for.
But the same poor results will occur if the grape is left on the vine for too long. The varietal is notorious for ripening unevenly. Ripe apricot flavors and complex aromas are a tough balancing act in Viognier, but they are not mutually exclusive.
Dense soils rarely produce good results, although there are a few exceptions. Sandy, gravelly and granitic soils produce the lowest yields and the highest quality fruit. Additionally, older vines tend to produce the better grapes. The vines’ age is more crucial to Viognier than it is to most other varietals.
