Viognier wines are well-known for their floral aromas. There are also many other powerful flower and fruit (peach & apricot) aromas which can be perceived in these wines depending on where they were grown, the weather conditions and how old the vines were. Viognier more than three years' old tend to lose many of the floral aromas that make this wine unique. Ageing these wines will often yield a very crisp drinking wine which is almost completely flat in the nose. Of course, there are exceptions to this rule, such as the best wines from the steep slopes of Condrieu in the northern Rhone valley. The colour and the aroma of the wine might suggest a sweet style, but Viognier wines are predominantly dry. Food pairings are varied, with rich seafood (crab, shrimp, prawn & scallops); Creamy chicken & pork dishes; Mildly spicy, ginger & coconut curries; North African inspired, apricot-based, lamb tagine; Soft, creamy goat's cheese such as "Rigotte de Condrieu".
