Viognier: exotic and aromatic

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