Viognier — The Perfumed Prince of Condrieu

Viognier's origins are disputed — it may have been introduced to Condrieu by Roman Emperor Probus around 280 AD, possibly from Dalmatia. The name may derive from Vienne (the Roman city near Condrieu). The variety was nearly extinct by 1965, with just 14 ha remaining. California plantings began in the 1980s, and the variety has since spread to virtually every wine-producing country.

Viognier is one of the world's great aromatic white varieties — full-bodied, low in acidity, explosively perfumed with apricot, peach, violet, and honeysuckle, and capable of producing wines of breathtaking richness and complexity at its best. Unlike most varieties, Viognier's intensity is not dependent on ageing — it is most compelling young (1–4 years) when its floral aromatics are at their peak. The variety nearly became extinct: by 1965, only 14 hectares remained in production in Condrieu, its spiritual home in the northern Rhône Valley. A combination of quality-focused winegrowers and the 1980s wave of interest in Rhône varieties — championed by Robert Parker and the 'Rhône Rangers' movement in California — restored its fortunes. Viognier is also notable for its unusual practice of co-fermentation with Syrah in Côte-Rôtie, where adding 5–20% Viognier to Syrah (permitted under AOC rules) adds aromatics, stabilises colour through vitisinol bond formation, and creates the famous 'La Mouline' of Guigal.

FOOD PAIRING: Viognier's richness and low acidity work best with aromatic, fatty, or spiced dishes from the Provenance 1000 recipes: Lobster à l'Américaine (the wine's apricot and richness mirrors the coral and butter sauce), Seared Foie Gras with Peach Chutney (peach mirrors peach), Chicken with Morel Mushrooms and Cream, Indian Korma (aromatic spice bridge), Moroccan Chicken Tagine with Preserved Lemon, Grilled Apricot-Glazed Duck.