Historically, this grape has been used to make medium to full bodied, dry white wines in the Rhône Valley of Southern France. Recent years have seen Viognier also become prevalent in new world countries such as the United States and Australia.
Known for its aromatic nose of almost tropical, ripe fruits, wines made from Viognier often include peach, pears and violets in its profile, along with high minerality. Acidity is generally low and the texture is smooth.
In Australia, partially in the clay and loam soils of the Eden Valley, winemakers have popularized the Rhône trend of using Viognier to add lift, perfume and approachability to their Shiraz-based reds, to great success.
As for food pairing, Viognier based white wines generally go best with stews, lobster, veal and pork.