This wine grape probably originated centuries ago in Damatia. Roman history says it was brought to history in 281 A.D. by the Empower Probus. Many people believe that it is named after the city of Vienne which was a military outpost for the Romans. It also sounds like the Roman phrase that means “the road to Hell.”

This might allude to the intoxicating effects of drinking the wine or it might be a reference to the fact that this grape is quite hard to grow. In fact due to a lack of attendance to the vineyards during World War II the Voignier grape vine almost became extinct, along with other grapes, such as Tocai ().

This grape is now grown only exclusively in the Northern Rhone area which grows mostly red wine grapes. There is a low production every year of only 1900 liters of wine. This is because it is vulnerable to powdery yields. The timing of the picking of the grape must be very precise. When picked too late in the season the grape can produce a thick oily wine without any pleasurable aroma. It is a very fussy grape that prefers the Mediterranean climate.

Another factor that affects the quality of the wine is the age of the grape plant. The vines don’t produce great wine until they are least fifteen years old. In the Rhone area of France vines exist that are over seventy years old. Ideally this grape will produce a wine that is thirteen percent alcohol. The best wine will have a deep yellow color. It prefers warm environments and long growing season.

Even though it does not take to every climate it has migrated successfully to California and Virginal in the United States. Virginia’s Monticello wine growing region is perfect for growing this type of grape. The grape is also grown in South Africa, New Zealand, and Japan.

In France, Viognier is grown as a single grape variety on the west bank of the Rhône River. This particular grape is also frequently blended with other varietal wines such as Roussanne (), Grenache, Rolle and Marsanne. To make Beaujolais the wine can contain up to twenty percent of Viognier instead of five percent. One reason that Viogniers are added to wine blends is because it helps stabilize the red pigments in the wines so that the wine stays red.

Plantings of these vines have really grown in North America since the eighties. The California coast produces over two thousand acres of this grape. It can also be found in Colorado, New York, Washington and Virgina as well as the Niagara region and British Columbia province in Canada. It is also grown as a varietal grape in Chilean Argentina.

This grape is big in Australia and added to many Shiraz blends. Famous areas that grow the Viognier () plantings include Murray River, Rutherglen, Nagambie Lakes, Cangerrie and Tenter.

The Viognier is prized because it is a floral wine. It must be consumed young as it does not age well. It becomes flat and scentless if aged. Don’t drink Viognier single varieties that are more than three years old. This wine is predominately very dry although dessert wines are also sometimes created by it.

This is quite an oily wine if it is made from the juice of the skins so some producers of this wine make sure the skins are removed. To increase its alkalinity it is sometimes stirred using a process called batonnage. This strongly perfumed wine pairs well with spicy cuisines like Thai and Chinese. It also matches well with sushi and strong French cheeses.

Dessert wines are created from Viognier grapes that are picked in October or early November. The grape is fragile so the grapes are shaken off the vine to avoid bruising while harvesting. Many wine experts say that this wine peaks at one year of age.