Viognier is, of course, the up-and-coming (read: cheaper and more accessible) and increasingly stylish alternative to California Chardonnay. The grape is very old and like much of our wine heritage, has been grown in France for thousands of years, but only recently has it been widely appreciated as a lone varietal. Many wineries are now making Viognier for the market in the US and abroad including Rosenblum.
This wine is very mild and drinkable, which means that most people will like it, especially those who often have a hard time with the oak and butter of heavily malolactic Chardonnays or the mineral qualities of Sauvignon Blanc. For me, however, this also translates into a slightly less interesting wine on its own. The pear and floral qualities of this wine are pleasant, but not enough to really hold my interest for long. However, I do find Viognier pleasant to drink with food, and it can be a good accompaniment to a lot of food types that are more difficult to pair with wine: Asian and Indian cooking.
I drank it with Thai style hot and sour prawn soup, and it balanced the spiciness of the soup perfectly. I would also drink it with most other Thai food that has lighter sauces and some heat to it.
Overall Score: 7
How much?: $18