Viognier is one of the most finicky and difficult wine grapes to grow. Pick it a little too early, and it comes out green and flavorless. Pick it a little too late, and the resulting wine can be flabby, oily and generally unpleasant.
But hit it just right, and a glorious white wine can result.
In the Pacific Northwest, Viognier is catching on in a big way, in part because our northern location helps retain the Rhône grape’s all-important acidity.
Generally speaking, look for aromas and flavors of orange, pineapple and clove in classic Northwest Viogniers.
Here are nine delicious examples of Viognier from Washington, British Columbia and Idaho that we’ve tasted recently.
Jennifer Grau says
You should try Plumb Cellars Viognier. All estate fruit, no residual. Crisp and delicious!