Viognier is an aromatic white variety grown mainly in the Rhone Valley in France. It is known for heady floral and stonefruit aromas like honeysuckle, orange blossom, peach and apricot. The grape has thick skins and is often fermented in contact with them, to produce orange wines with beautiful honeyed phenolics.
The most expensive examples of Viognier come from Condrieu in the Northern Rhone. This is a very small appellation dedicated soley to this grape where the vines are grown on slopes exposed to cooling winds.
Viognier produces wines that are often rich and full bodied and tend to balance fruit with a certain phenolic bitterness rather than acidity. Winemakers may decide to pick earlier to capture more freshness, or pick later and focus on ripe fruit. The wines also vary depending on whether they see oak or not. If they do, expect vanilla and sweet spice. Bear in mind that Viognier is not supposed to look like Riesling, and should be embraced for what it is - a richer, fatter, spicier, more decadent wine all together.
Viognier pairs well with fish and white meat, and though its exotic spice can work well with Indian or Vietnamese Cuisine, be wary of combining higher alcohol levels with chilli, as both will come to the fore.