How is Viognier different to Chardonnay?
Chardonnay shows characteristics of citrus, while Viognier is an aromatic wine with expressive floral aromas and flavours of stone fruits like peaches, nectarines and apricots.
“Viognier is like Chardonnay – but more exotic,” says SubRosa’s winemaker Adam Louder when he introduces the variety to wine lovers at tasting events like Grampians Grape Escape in Halls Gap (first weekend in May).
Every wine drinker has tried Chardonnay and will know if they like it oaked, unoaked or not at all. But Viognier is new to most Australians.
Where is Viognier grown?
Viognier is originally from the Rhone region in France. Today, Viognier is also well known in the new world regions of California and Australia.
While many vineyards in Australia grow Viognier, it is not often made as a stand-alone variety, instead, it’s blended with Shiraz to add complexity (and not always listed on the label). Some of Australia’s best known Shiraz Viogniers are made by Clonakilla (Canberra wine region) and Serrat (Yarra Valley).
When did Adam start making SubRosa Viognier?
SubRosa’s first Viognier was crafted by Adam Louder in 2015, drawing on his extensive experience making the variety at Araujo Estate in Napa Valley (acquired by Chateau Latour in 2013 and now known as Eisele Vineyard).
“Viognier is an interesting variety,” says Adam. “I love its exotic flavours and texture and as it ages it shows flavours that are honey, toasty and nutty”.
Adam likes to mature SubRosa Viognier in French oak for more than 12 months, like Shiraz, which adds texture, depth and complexity.
What pairs with Viognier?
While Chardonnay is often paired with white meat (fish or chicken) Viognier is more versatile. With its rich full body and array of flavours it can be paired with seafood (rich buttery prawns), creamy sauces (from korma to alfredo), pork and even lamb. For the vegetarians, try pairing it with pumpkin, sweet potatoes, carrots and squash or a simple tomato, garlic and herb pasta.
How to best serve Viognier
Viognier is best served at just below room temperature (11-13C). If it’s too cold, the texture, flavour, acid balance and aromas will be masked. If you live in a warmer climate and room temperature is more than 15C, chill it slightly by popping your Viognier in the fridge. But remember to remove it 30 minutes before serving, to let it reach the optimal point, just above room temperature. You’re patience will reward you with aromas and flavours Viognier displays.
Like to try a highly rated Viognier?
Since SubRosa began producing Viognier, it has been recognised as one of the best in Australia and top value by reviewers James Halliday, Huon Hooke (Real Review) and Mike Bennie (Winefront).
Related Stories
