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California Wine Magazine PresentsViognier

About the Wine

About the Pairing
Acid
Low to Medium-
Body
Medium to Full
Tannin
Low
Sweetness
Generally Dry
Alcohol
Medium to Medium +
Food Style Pairing Characteristics
Indian Food LIght to Medium Spice The fruitiness of the wine pairs nicely to the spiciness of Indian food.
Salmon

Poached or steamed The lightness of the fish does not over power the delicate flavors of the wine. The body of the wine is big enough for salmon.
Rosemary & Saffron In sauces or on meats The aromatic spices work as a wonderful bridge to the aromatics in the wine.
Chicken In a creamy sauce The delicate flavors and bodies of the food and wine work well together.
Rich Seafood Crab/Lobster/Scallops The richness of the wine complements nicely the richness in the food without being cloying.
Chicken or fish Grilled with a fruit salsa

The fruit in the salsa bridges the food beautifully to the fruitiness of the wine.
Pork or chicken In an apricot sauce The apricot sauce bridges to the common apricot tones in the wine.
Stir-Fry Not too sweet The spices and oils in Stir-fry pair nicely to the body and fruitiness of the wine.
Fruit: Apricot, peaches, pears, tropical fruit, grapefruit, litchis Non-Fruit: Candied peel, spice, honeysuckle, jasmine, primrose, musk
Region(s):Capay Valley,Central Coast, Contra Costa, Lake County, Livermore, Lodi, Mendocino County, Napa Valley, Paso Robles, Santa Barbara County, Sierra Foothills, Sonoma County, Temecula
Other Notes: Viognier is the lush seductress of wines with exotic aromas and a full voluptuous body. At it's best, it is unbeatable, but sadly, it can be fat and flabby when made poorly. This grape came late to California, arriving in the 1980s. It has blossomed here as a less oaky, more aromatic choice to its sister, Chardonnay. Award winning versions are being made all over California, making it easier to find good Viogniers than ever before.. See our full varietal article at: Viognier