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
PERFECT RECIPE PAIRINGS
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.
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