Pronunciation: [vee-oh-NYAY]

An esteemed white-wine grape that was once very rare because of the limited acreage planted throughout the world. Its low yield and susceptibility to vineyard diseases made Viognier wines extremely difficult to find. This has all changed in the last decade as Viognier has became very popular and growers around the world have been adding it to their vineyards. California has gone from less than 100 acres in the early 1990s to several thousand acres. Similar interest in this variety has taken place in the Languedoc-Roussillon region of France and in parts of Australia, Italy, Spain, South Africa and South America. Viognier wines are known for their vibrant floral qualities and an intriguing bouquet reminiscent of apricots, peaches and pears.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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