Pairing Rhône Valley Viognier Wine from Condrieu
Viognier Wine and Food
When I started writing this food and wine pairing column for the Provence Wine Zine – can you believe it has been four years? – I had never had a French Viognier. I was used to the sweet, strongly spiced American vintages which, I believe, have their place at the table. They are well-liked and, as soon as anyone here says, “Lobster with drawn butter,” someone else in the rooms puts a Viognier on ice. All that is fine.
…Continue reading here for this contributor blog post by Provence WineZine for this Rhône Valley Viognier wine pairing with a salmon Wellington. The Veauvignere (2015) from Domaine de la Roche Paradis located in the Condrieu appellation on the right bank of the Northern Rhône Valley was a good match for the complex, rich flavours of the Salmon Wellington.
Since 1940, Condrieu wines have fallen under Appellation d’Origine Contrôlée (Protégée) designation, but only if they are created with 100% Viognier grapes. These Viognier wines are typically pale in colour with fresh in flavour.
This wine area is small at 192 hectares and annual production of roughly 7,400 bottles. Located 40km south of Lyon, the gastronomic centre of France, wines from Condrieu need to stand-up to gourmet tastes and the famous vintages from the neighbouring Côte Rotie AOC/AOP.
Prolific food writer Maurice Edmond Sailland (pen name: Curnonsky) considered the white wine from Condrieu among the best in France. He was voted “Prince of Gastronomy” by Le Bon Gîte magazine in 1927.