Viognier: A Golden White Wine Suited to Autumn Cooking

Viognier, a white wine grape variety originating in France, is being recommended for autumn drinking: its wines usually appear straw-yellow or golden in the glass, with a warm, rounded and full-bodied taste. According to a piece in the Latvian newspaper Diena, that colour and character fit the tones of the season and the flavours of autumn cooking.

Origin and history

Viognier comes from France, specifically the northern part of the Rhône River valley. The variety has a special home in the Condrieu area, where vines grow on steep granite slopes. Modern research points to ancient vine forms in the northern Rhône as its roots.

In the middle of the 20th century the variety nearly disappeared, because growing it on steep slopes was difficult and expensive. The persistence of local winemakers kept it alive, and it later gained international popularity. Today it is also grown in Australia, the United States, Chile and other wine countries, but the Rhône valley remains its historic home.

Taste and aroma

Viognier grapes are relatively small, rich in aromatic compounds and sugar, which yields a full-bodied wine with low to moderate acidity. Some wines are fermented in stainless steel tanks to keep fresh fruit aromas, while others are aged in oak barrels, which can add vanilla, toasted nut and spice notes. Viognier names a grape variety, not a single wine style, so bottles can range from lighter and fresher to distinctly rich.

The aroma most often features peach, apricot and pear, joined by citrus, orange peel and white flowers. On the palate the wine is round, soft and creamy, and because of its acidity it can seem almost sweet even when it is dry.

Food pairings

Viognier is recommended with pumpkin cream soup, roasted pumpkin, wild mushroom risotto, chanterelles, and roast chicken, turkey or duck breast with apples and pears. Dishes with ginger, cardamom or coriander also work well. Very sour dishes, vinegar and overly hot chilli can overpower the wine's nuances.

The suggested serving temperature is about 10–13 degrees: 9–11 for lighter wines and 12–13 for richer, oak-aged ones.