Firstly to Viognier - hard to pronounce, easy to drink. It's been on my list of up and coming varieties for some time now and whilst it's still somewhere in the higher reaches of the Championship rather than the Premiership (little English football analogy there for you) I'm pleased to say you do now see it in most supermarkets as well as the better merchants. And so you should. It's really rather good. In my mind I usually associate a fruit flavour with different varieties. For example say Chianti and I will shout cherries, say New Zealand Sauvignon Blanc and I will shout gooseberries. A form of tourettes if you like. Well for Viognier it is apricots. I don't think I have tried one yet where they haven't been present.
Classically Viognier is French, like most of the classic varieties and is grown in the Rhône Valley. It produces, most famously, wines of the AC Condrieu which are 100% Viognier but is
|Crisp, dry Verdelho|
|Rich, creamy Verdejo|