So here’s an interesting option to consider adding to your wine list: it’s a little known kind of grape from Northern Rhone called the Viognier (it’s pronounced vee-0-nier). The grade provides a fruity kind of wine which is quite different from the whites you probably are already offering your diners.
Unlike Chardonnay, Riesling and Sauvignon Blanc, which are all staples of any decent restaurant’s wine list, Viognier was considered an extreme rarity, offered from just a handful of vineyards and offered to the world’s wealthiest clientele.
Viognier Suppliers in High Demand
All that began to change around twenty years ago. Today, the grape is grown in a number of countries, including Australia, France, Chile, Spain and Israel to name a few. For those looking for more unusual wine manufacturers offering Viognier, consider Swiss, South African or even Lebanese Viogener.
Experts describe the wine as offering a more “fragrant aroma” than traditional whites and report aromas of peach, pear and apricot from the wine. It is reported as being a softer wine than traditional whites. It is often mixed with Shirax or Syrah grapes for an interesting experience, which also helps to stabilize the color of the vintage.
Offering Viognier on Your Wine List
While you should certainly continue to offer the more traditional wines on your wine list, we’re suggesting you ask your sommelier about Viogener in order to offer your guests a unique dining experience. The wine is generally offered as dry or semi dry so it is most appropriate with dishes traditionally served with white wines, such as fish.
Now you can acquire Viognier at reasonable prices. With bottles from some producers being offered at retail for as little as $10 (a far cry from the outrageous prices traditionally associated with this grape just a few years ago), it is appropriate for medium level restaurateurs to offer to their guests.
Jim Balis' Blog 