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
Curry Dip and Vegetables (use a very mild curry spice blend)
Sushi – with mostly unsmoked seafoods, avocado, carrots, cucumbers, sprouts, and a spicy mayo
Everything Bagel Hummus (without the lemon juice)
Add a recipe you like with these wines