Viognier certainly comes from the vineyards of Condrieu and Ampuis in the north of the Rhône Valley where it was first mentioned in 1781. Its supposedly Croatian origin (Isle of Vis) has been denied by the paternity test revealing that ' he is a child or parent of Mondeuse Blanche, which makes him a half-brother or grandparent of Mondeuse Noire, and more surprisingly of Syrah. In Switzerland, Viognier is cultivated in particular in the Geneva region where it produces fragrant, full-bodied and complex wines.
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Aroma Potential
Gives wines of great quality, fat, supple at the limit of smoothness, of great finesse, very fragrant, very often lacking in good acidity and sometimes showing a slight bitterness. To be served chilled but not iced, as an aperitif or to accompany fish, swimming crayfish, Lyonnaise quenelles or with white meat.Viognier can also be used to make sweet or sparkling wines.Aromas of apricot, bergamot, woody, honeysuckle, wax, lime, quince, spices, almond blossom, hawthorn flower, dried fruits, toasted, iris, mango, acacia honey to which age brings a touch of musk, mineral, gingerbread, peach, tobacco, lime blossom, violet.
Apricot
Lime
Spices
Peach
Tobacco
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