The topic of the day is Viognier.
🍇Viognier is a white grape whose origin is not confirmed, although it is mostly associated with the Rhône Valley.
🍇Viognier is commonly used as a blending grape in Northern Rhône wines in which the dominant grape is Syrah. Up to 20% Viognier can be added to a blend, however in most cases only 5-10% is used.
🍇Viognier is surprisingly known for adding deep colour to red wine. This is because although it is a white grape, Viognier is rich in colourless compounds called flavonoids, which react with the natural pigments in red wine (called anthocyanins) and thus deepen the colour.
🍇There are two appellations in the Rhône Valley which produce high quality, single varietal Viognier. These are Condrieu and Château Grillet, which are usually sold at a premium price.
🍇Viognier produces a very aromatic wine with white flower aromas, flavours of stone fruit, honey and some people even say wool! It has a rich, oily texture on the palate and is generally low in acidity.
🍇Viognier also has significant plantings in the Languedoc-Rousillon, within France. In the US, plantings can be found in California, Washington, Texas and Virginia. Viognier is also planted in Australia where particularly good examples can be found in the Yarra Valley.
Have you ever tried a Viognier and if so, where was it from? Let me know in the comments 😊.
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