Abby Grasta

November 21, 2012

Wine Varietal Face Sheet:

Viognier

History
-Because it is such an ancient variety of grape, Viogniers history is widely unknown. -Viognier was originally presumed to have come from Dalmatia (present day Croatia) and then brought to the Rhne Valley by the Romans around 281 AD. -Another legend says that the grape was packaged with Syrah going to Beaujolais via the Rhne River when a group of outlaws captured it near present day Condrieu. -The origin of the name Viognier has been debated to come from the French city of Vienne, and some say that it comes from the Roman pronunciation of Valley of Hell, alluding to the difficulty of this grapes growth. -Viognier was more common than it is today, being a rare white grape. -In 1965, the grape was almost extinct when there were only eight acres in the Northern Rhne Valley.

Grape Characteristics
-The color of this grape, although variable, tend to be golden with green tints. -Viognier has tropical fruit flavors such as mango, pineapple, guava, kiwi, and tangerine, similar to Chardonnay -It has a low acidity. -It mostly can be used as a blender with Chardonnays, Chenin Blancs, and Colombards. -It is rich and intense with a malolactic taste.

Abby Grasta

November 21, 2012

Preferred Climate & Growing Conditions

-Proper harvesting is a challenge because Viognier is highly sensitive to mildew. -If picked too early the grape does not produce its full flavors and aromas, but if picked to late, the grape will produce oily wine lacking aroma. -The Mistral winds off the Mediterranean cool the wines after the heat of summer. -Viognier vines grow on steep, granite-rich slopes, which allow the grapes to reach a great concentration. -Viognier wines hit their peak at 15-20 years of age, with some of Condrieus vines at being at least 70 years of age. This results in a more delicate, dry white wine with a sweet, strong aroma.

Typical Winemaking Practices

-Viognier is typically not stored in oak barrels due to its delicate flavors. -The grapes are often harvest early in the morning to produce the clearest juice possible. -Viogniers soft skin is high in phenols (compounds that leave an oily characteristic to the wine) -The residual yeast, called lees, may be stirred in the process of a batonnage in order to increase the acidity. -In the production of Viognier dessert wine grapes are often picked in late October or early November . -Grapes are not usually affected by the fungus Botrytis cinerea. -Viognier varieties from California and Australia can handle age better than traditional Condrieu wines are better to be drunk young. -Wine is produced after fermentation through the use of sulfur to allow residual sugar. -The wine is then chilled and put through sterile filtering.

Pairing Suggestions -Viognier is usually paired with spicy foods like Thai or Indian cuisine.
-Chilled seafood, especially shellfish, is also a good pairing option. -Lighter foods will get lost in the strength of the wine, so foods that only suggest sweetness without being truly sweet are better to pair.

Abby Grasta

November 21, 2012

Fun Facts
-A common harvest technique used in the Condrieu is known as lassiette, meaning the vine is shaken on top of a plate allowing the overripe grapes to drop onto the plate. -Viognier is sometimes paired with Syrah because adding Viognier stabilizes the coloring of the red wine. -The decline of Viognier in France in the mid- and late-19th century was due to the introduction of phylloxera insects from North America into Europe.

Citations
"Viognier." Taste. 21 Nov. 2012 <http://www.gallowebcentral.com/trade-tools/winetypes/viognier/taste-viognier.html>. "Viognier." Wikipedia. 19 Nov. 2012. Wikimedia Foundation. 21 Nov. 2012 <http://en.wikipedia.org/wiki/Viognier>. "Viognier Wine Reviews and Prices | WineAccess Search." Viognier Wine Reviews and Prices | WineAccess Search. 21 Nov. 2012 <http://www.wineaccess.com/wine/grape/viognier/>.