What do you do when you want a glass of white wine but you’re not in the mood for the in-your-face acidity of a grassy Sauvignon Blanc or a rich, been-there-done-that buttery Chardonnay? How about a Viognier? This relatively rare, aromatic wine is big enough to stand on its own yet also plays well with others (food that is) when appropriately matched.
Viognier was nearly extinct in the 80s. The grape is famously temperamental and difficult to ripen. The most famous (and most expensive) expression of Viognier is in the Condrieu appellation in the Northern Rhone. Fortunately, a more affordable Viognier is also being grown in California, Australia and other parts of France.
Due to its low acid, it’s a good idea to drink Viognier when it’s young and fresh from the bottle. The 2012 Fortant, from the Terroirs de Collines area of the Languedoc in southern France is a case in point. Its bright golden hue nearly vibrates with aromas of honeysuckle and stone fruit. On the palate, a lush mouth sensation delivers tropical fruit and ripe melon flavors. Its hint of creamy vanilla sweetness could be due in part to the 6 months the juice spend on the lees in French oak. However high in fruit and low in acid, the Fortant still feels fresh due to night harvesting, cool fermentation, and, let’s face it, youth.
This Viognier is a perfect partner to Greg’s Malaysian Sticky Wings. The rich, concentrated piquant sauce is complemented by the wine’s full body and flamboyant fruit. On the other hand, the Viognier’s subtle implied sweetness contrasts the dish’s spicy saltiness. You could say that despite their differences, these two dinner companions get along very well.
Pairs With Sticky Wings Malaysian Street Style
Also pairs well with curry, mango salsa, caramelized vegetables, rich seafood, smoked or cured meats, cheese
- Category White Wine
- Varietal Viognier
- Region Languedoc France