Viognier may be shy bearing and difficult to press but the payoff is gorgeous stone fruit and flowers! We’re talking fresh peach, nectarine, honeysuckle, grapefruit and something slightly tropical like pineapple – absolutely delicious!
Viognier and food: Bone dry, with all the body and weight of a Chardonnay, it makes an exotic alternative to it. It’s our first choice as a match for sushi night here at the winery! It’s something different to serve at your next wine and cheese party. Or, think about pairing it with sweet proteins like scallops or ham, especially if you use fruit in the preparation. Colleen loves to serve the Viognier with her recipe for Butternut Squash Ravioli with Browned Sage Butter. Yum!