It has the distinction of being the only grape variety permitted in the production of Condrieu in France's Rhone wine region. The wine produced is a dry, crisp white, but with the paradoxically aromatic floral bouquet.

The methods for both cultivating and making wine from Viognier require a delicate technique. It must be carefully guarded from mildew, the yield is low and unpredictable, and the grapes must only be harvested when they are fully ripened. Since Viognier grapes have a skin which is not well-suited to tannins, only white wines are produced from them. The grapes have to be harvested early in the morning to preserve the juice content. Sometimes the wine is put through malolactic fermentation to sustain the body, and this is one of the wines in which the lees are sometimes left in during fermentation to promote the flavor.

Viognier wines typically must be consumed within three years, as they do not stand well to aging. In dining, this unique wine finishes out its surprises with its recommendation: it goes with Thai food, sushi, and sashimi, since it actually has characteristics in common with sake! It also pairs well with French cheeses.

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