wine still
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Vernay Coteau de Vernon Condrieu
Condrieu, France
About this product
The reference single-vineyard Condrieu — from 70+-year-old vines on the Coteau de Vernon, the most extreme slope. Pure Viognier from granite. Apricot, white peach, violet, white blossom, and a rich but not heavy palate. The Vernay family's dedication to these steep, almost-abandoned terraces has been the model for Condrieu's revival. Drink within 5–7 years of vintage for maximum aromatic freshness, though it can age longer. BC: Lifford.
The deductive profile Library
colourdeep gold
noseapricot, white peach, violet, white blossom, rich and perfumed
palaterich but not heavy; generous fruit; 5–7 year drinking window
Service
temp c13°C
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Open The LibraryTasting profile
apricot, white peach, violet, white blossom, rich and perfumed
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Pairings
complement
fish_course
Condrieu's apricot-white peach-blossom character (pure Viognier) is the natural companion to langoustine's sweet, delicate flesh. The apricot beurre blanc creates an almost self-referential mirror. The chervil adds anise-herbal lift that amplifies the wine's aromatics.
classic
fish_course
elevate
food
Vernay Condrieu elevates the delicate lake fish (féra) with butter and Rhône asparagus; the Viognier's florality lifts the dish
classic
fish_course
complement
cheese
Vernay Coteau de Vernon's great Condrieu bridges the Saint-Félicien; the apricot Viognier character suits the creamy washed rind
classic
cheese
complement
meat_poultry
Condrieu's apricot and floral character creates a seamless bridge with apricot-ginger poultry preparations; the honey bridges the wine's natural sweetness while Bresse chicken's fat supports the Viognier's rich texture
classic
main
complement
seafood
Condrieu's apricot and saffron-adjacent spice are mirrored in the abricot beurre and saffron preparation; scallops' sweet sea-cream bridges the wine's honeysuckle-cream character
classic
starter
elevate
seafood
Vernay Coteau de Vernon Viognier elevates langoustines; the same Viognier used in the beurre blanc creates unity
classic
fish_course
complement
seafood
Condrieu's apricot-honeysuckle and the lobster thermidor's cream-Gruyère richness create one of France's great white wine-shellfish moments; the wine's acidity cuts the cream while the floral character elevates it
established
main
complement
dessert_pastry
Apricot's stone fruit character is the defining aromatic of Condrieu; a tart built around fresh apricots and lavender creates the most direct possible food mirror for this wine; lavender adds the Provençal bridge
suggested
dessert