Viognier

Viognier: flavour with format

Viognier is not a grape variety to be enjoyed on the side; it enters the glass like a restrained perfume that only gradually develops its presence. It remains a rarity in Italy, but that is precisely what makes it so appealing: Where it succeeds, it acts as a deliberate accent, a white wine with personality. In the glass, Viognier is usually a rich straw yellow colour with golden reflections. Its aroma is lush, but not clumsy: ripe apricot, yellow peach, candied citrus notes, orange blossom and a hint of exotic fruit, often accompanied by fine herbal spice. On the palate, it combines a creamy texture with moderate acidity and a warm, elegant length. Viognier lives less from its electric freshness than from its aroma, mouthfeel and the impression of sunny ripeness.

Between the coast and cool heights

In Italy, Viognier is particularly exciting where the climate shapes its flavour without overdoing it. South Tyrol and Trentino produce fragrant, precise versions with a cooler contour, while Tuscany, especially the coastal areas, produces a rounder, more Mediterranean style. Viognier is also successfully cultivated in parts of Friuli, often as a component of high-quality white wine cuvées or as a single-varietal interpretation for connoisseurs. Sites with good ventilation, cool nights and not too high yields are crucial. Viognier is sensitive but grateful: If you give it structure, you get expression in return.

Winemaking as art, not just flavour

The great art of Viognier lies in the balance. harvest too early takes away its depth, harvest too late can make it appear broad. Many Italian producers therefore rely on precise timing and a vinification process that controls flavour and texture. Stainless steel preserves the clear fruit and floral elegance. Ageing on the fine lees can bring additional density and an almost silky mouthfeel. Wood is usually used very cautiously, if at all, as Viognier does not need an aromatic enhancer. It has enough character of its own to shine without any grand gestures. Strong interpretations also reveal an astonishing ageing potential: the fruit becomes calmer, the flavour gains depth and the texture becomes even smoother.

Culinary delights with style & scope

Viognier is a wine for aromatic cuisine. It goes perfectly with fried fish, scallops, poultry with herbs or dishes with saffron and citrus. It can also shine with creamy risottos, pumpkin, mild curries or mature soft cheeses, as its texture supports the dish and its flavour sets accents. Viognier is ideally served at 10 to 12 degrees Celsius, while more complex versions can be served at up to 13 degrees. A good occasion is a long dinner, where white wine should not only accompany the meal, but also unfold its own narrative.

Fragrance isn't all: an original score

An Italian Oenologist once summarised the variety in a simple formula: "Viognier is fragrance with substance." This is precisely its strength. It can seduce without being arbitrary, and it can show structure without losing its sensual side. Anyone who gets involved with Viognier will discover a white wine that does not work according to a formula, but according to mood, moment and craftsmanship. SUPERIORE.DE