Viognier Appetizers

Also Soave (Garganega), Cortese, Fiano, Falanghina, Gavi, Macabeo, Viura, Marsanne, Pecorino, Sémillon, White Rhone wines, White Rioja wines, and medium acidity-medium bodied white wines

In general, Viognier is a low acid grape and pairs well with savory foods that go with a buttery Chardonnay, perhaps a little fruitier and spicier but not as much roasty, toasty flavors. Creamy and buttery cheeses, fruits with peaches and apricots, shellfish crustacean seafood with a little sweetness or cream in the sauce, and sweet root vegetables especially carrots, parsnips, sweet potatoes, and spicy mild curries, pumpkin or butternut squash do well with Viognier. Spices such as anise, caraway, cardamom, cinnamon, coriander, dill, fennel, tarragon also pair well.

Many Italian wines, Southern Rhone whites and Semilion varietals would have similar pairings.

Foods to avoid: vinaigrette dressings, overly acidic fruits (lemons) or citrus desserts in general, charred meats.

Snacks and Appetizers that do pair

Cheeses – savory (not acidic) soft and semisoft cheeses such as gruyère, aged gouda, and double and triple creams or French brie, gorgonzola

Nuts –  almonds, cashews, macadamias

White grapes

Crackers and Cream cheese with a topping of peach, apricot, orange, date or fig jam/marmalade or Major Grey’s Chutney

Peach or Mango Salsa and Chips

Curry Dip and Vegetables (use a very mild curry spice blend)

Sushi – with mostly unsmoked seafoods, avocado, carrots, cucumbers, sprouts, and a spicy mayo

Sautéed Dates on a Crostini with Ricotta

Thyme, Honey, Peach and Goat Cheese (or ricotta) Crostini

Fig Thyme Bruschetta  

Everything Bagel Hummus (without the lemon juice)

Pumpkin Hummus

Cranberry Brie Bites

Fig Newton Cookies or Oatmeal and Cranberry/Raisin Cookies

Cranberry Pecan Mini Goat Cheese balls

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