Viognier

Singular and aromatic wine with aromas of white flowers, apricots, and other exotic notes. The wines have structure with tremendous personality, which allows for great versatility when pairing with different dishes such as stews, turkey, grilled chicken, or even stuffed calamari. Viognier is a precious grape variety full of contradictions: at once subtle and powerful, it can be paired in ways that other grape varieties cannot. Its combination of liveliness and body goes very nicely with sushi and sashimi. Viognier is an excellent choice with all exotic and refined cuisines. For more classic matches, it is stunning with crawfish and king prawns (which we DO like in Malta). Its wines have a warm mouthfeel, as the variety concentrates a high level of sugar. Viognier’s strength lies in its capacity to combine acidity and body while maintaining an exceptional aromatic richness.
Serve at slightly chilled at 10º to 12ºC.

The origin of the Viognier grape is not totally known. This highly fashionable variety is native to the hills and valleys just south of Lyon. Legends surrounding grape varieties claim that Viognier originally comes from Dalmatia. What is known is that the variety has been grown for 2,000 years in the area around Vienne, to the south of Lyon.
Viognier can be a difficult grape to grow. It has low and unpredictable yields and should be picked only when fully ripe. When picked too early, the grape fails to develop the full extent of its aromas and tastes. When picked too late, the grape produces wine that is oily and lacks perfume. The grape was almost extinct in the 1960s, and a source reported only eight acres in Northern Rhône, however it is now a lot more common.
Viognier is particularly famous in the Rhône Valley. In Condrieu, where it is single permitted grape variety, it is vintaged alone to make a dry white wine with a floral scent and a long spicy aftertaste. Outside of the Rhone, Viognier can be found in regions of North and South America, particularity Chile, Lebanon and Meridiana Fenici in Malta, as well as Australia, New Zealand, South Africa, Israel and in Austria. In some wine regions, the variety is co-fermented with the red wine grape Syrah where it can contribute to the colour and aroma of the wine.
In 2004, DNA profiling conducted at University of California, showed the grape to be closely related to the Piedmont grape Freisa, and to be a genetic cousin of Nebbiolo.