This noble white varietal, famous for its magnificent Rhone Valley wines such as Condrieu and Ardeche, has been steadily making a name for itself in America. Winery owners and growers on both coasts are planting more and more Vigonier as the demand for it increases. Viognier has flavors all its own and texture that can easily match the most full-bodied Chardonnay. Some Vigoniers are fermented in stainless steel tanks, which results in a precise, aromatic, crisp wine that shows off the peach and apricot flavors of the grape. Many California producers have also used wood barrels to ferment or age the wine, adding further complexities and complements to the fruits natural flavors. Notes of anise, tangerine and fig blend with spicy aromas. Some Viogniers can be feminine and some quite brawny. The region of origin is also an important factor to the varying styles, with warmer regions producing riper wines and cooler retaining more acidity and precision. True of almost all however, is that they are best when consumed fairly young.
