Viognier: It’s the spice of life

Viognier is a misunderstood grape variety. It long toiled in obscurity in the miniscule vineyards of Chateau Grillet and Condrieu in France’s Rhone Valley. Here it responsible for some exceptionally complex, beguiling wines with layers of floral, spice and honeyed orchard fruit flavours. However, it has kept more than a few vignerons (winemakers) up at night due to its challenges in the vineyard including low yields and a tendency to disease. Now more disease resistant clonal selections have allowed Viognier to spread from its French roots to New World wine regions including California, Chile, South Africa even British Columbia’s Okanagan Valley.

Viognier definitely makes white wines not suited to everyone’s palate. There is a certain intensity to Viognier that can shock the palates of novice wine lovers. Its intense aromas and tendency towards acrid and slightly warming (alcoholic) finishes can be overwhelming for some but when looking for a white wine to match bold dishes, there are few better selections than Viognier. Viognier is a sensation with curry, but it also pairs well with fragrant soups and bold seafood dishes. Viognier may not be your everyday wine choice, but when looking for a superlative pairing for full flavoured cuisine don’t overlook this often misunderstood grapes.

Mark’s Picks:

Alvi Drift Signature Viognier, South Africa (NSLC, $13.99)

Sandhill Small Lots Viognier, British Columbia, Canada (Select NSLC, $24.99)

Curry and Ginger Carrot Soup

Ingredients:

2-3 tbsp olive oil

1 medium onion, diced

2 tbsp curry powder

1 1-inch piece ginger, peeled, minced

6-8 cups chopped carrot

1 litre chicken stock

Method:

Place olive oil in large pot over low heat. Add onions and curry powder. Sauté until onions are soft. Add the ginger and sauté until fragrant; about a minute. Add the carrots and stock. Raise heat to high. Bring to a boil then reduce to simmer. Simmer until the carrots are soft. Take off the heat and let cool. Purée in a blender until smooth.