Viognier, pronounced Vee-oh-nyay, is a lesser-known white grape that deserves more of your attention. If you have never made it, you might want to do something about that. Viognier is a full-bodied white wine with aromas of apricot, peach, and honeysuckle. It has a creamy texture and a slightly sweet finish.

It does not have the billing of Chardonnay or Sauvignon Blanc but it should. Viognier has a fuller body and higher alcohol content. It also has more floral aromas than either of these two wines. While Chardonnay tends to be more oaky in flavor, Viognier is usually unoaked which gives it a fresher taste. Sauvignon Blanc typically has more citrus flavors while Viognier offers more tropical fruit notes. Considering that Chardonnay and Sauvignon Blanc are quite different, a wine that has aspects of both can make for quite an adventure.

The history of Viognier grapes goes back thousands of years. They are a unique and ancient variety first cultivated by the Romans in the first century. They have since become a staple of the Rhône region of France, but they’ve since spread to other parts of the world, including California, Italy, Australia, and South Africa. It is said that the grape was named after the village of Vienne, which is where it was first discovered. The grape is highly prized for its distinctive flavor, aroma profile and versatility.

Over the years, winemakers have experimented with various techniques for producing the best possible wines from this unique variety of grapes. Today, Viognier wines are enjoyed around the world. They are an excellent choice for pairing with seafood, poultry, and certain cheeses. They also pair nicely with spicy dishes and desserts. With their flavor profile and rich, creamy texture, these wines are sure to please even the most discerning of palates. Viognier’s wide-ranging possibilities come from the characteristics of the grape and how you ferment it.

You can make Viognier in a variety of ways. Traditional methods involve slow, cool fermentation, which helps to preserve the more delicate flavor and aroma components. Some producers also employ a technique known as “flash fermentation”, which involves short, high-temperature fermentation cycles to bring out more robust characteristics. This allows for the production of more fusel alcohol which is only produced at higher temperatures.

You can allow fermentation to start at a warmer temperature and then cool it down by moving your fermenter to a cooler space. The former process will produce fusel alcohol and the latter ethanol which will preserve more of the floral characteristics. Ethanol has a different chemical structure than fusel alcohol which is more fruit forward. When fermented at colder temperatures, Viognier has a more reserved flavor profile with a crisp acidity. The aromas of peach, apricot, and pear are still present, but they are much less intense. The texture is also more restrained, and the finish is slightly tarter from higher acidity.

When fermented at higher temperatures, Viognier has a bolder flavor profile with a fuller body and a richer texture. The aromas of peach, apricot, and pear are more intense, and there are also notes of tropical fruit. The finish is creamier, and the alcohol content is higher. The residual sugar is also increased, giving the wine a slightly sweet finish. Finding the right balance will give you the best of both worlds.

Viognier wines, when made properly, can be an exquisite addition to any wine list. Their unique flavor and aroma profile, combined with their full-bodied mouthfeel, make them an excellent choice for those looking to explore something new. With the right fermentation techniques, Viognier grapes can produce some truly remarkable wines. A Viognier wine kit can be an excellent choice for you to explore and make some truly remarkable wines that are sure to delight the senses.

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