Swirl and taste: Honeyed tangerine, peach, and apricot with honeysuckle and citrus blossom aromas.
Pair with: • Shellfish ― crab, prawns, scallops, lobster • Rich fish such as black cod (sablefish) and sturgeon ― especially with cream sauces • Spice-rubbed roast chicken and turkey • Braised or roasted root vegetables ― carrots, turnips, squash • Sauces with warm, aromatic spices • Moroccan dishes ― tagines, charmoula sauce • Mild curries ― Indian, Southeast Asian • Fruity, spicy condiments like chutney
More tasting notes: Naturally aromatic and loaded with opulent fruit and floral qualities, Viognier from warmer regions, where the grapes ripen with abandon, can get blowsy, heavy-handed, and cloying.
In slightly cooler places, where the grapes hold on to their acidity, Viognier is leaner and less flabby ― its richness is balanced with crispness.
Great recipe pairings Vegetarian and Seafood • Curried Mussels with Oven Frites • Upside-down Caramelized Root Tart • Braised Carrots with Orange and Capers • Mango-Mint Lobster Rolls • Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)
Chicken and Pork • Chicken Tagine with Pine-nut Couscous • Orange-Thyme Roast Chicken with Root Vegetables • Fried Chicken Sandwiches with Spicy Slaw • Chicken Cashew Korma • Grilled Pork Noodles
