Viognier is among the world's most aromatic whites, with a rich, viscous fullness, often a relatively high alcohol content and even some distinct spiciness on the palate. If, for example, you're used to light, innocuous Pinot Grigio, this wonderful grape might just knock you over - it makes one of the most distinctive white wines on the planet. And depending on where and how it's made, you'll get flavors or aromas of almonds, fennel, citrus, honey, apricots, white peach, pear, and so much more.  In fact, this wine is so rich you may perceive some residual sugar even when there isn't much. Most Viogniers are made to be dry table wine, but there are several late-harvest dessert Viognier wines, too,…

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Viognier may be an acquired taste, but frankly, so is all wine. It's one of my favorite whites, and its relative thickness - think of viscosity in the context of an oil change in your car, but in a good way - powerful aromas, and hint of honey even when it's bone-dry are my favorite characteristics. "Experts" will tell you that the best ones come from France's Condrieu region, and here in the US, good wines with that name (appellation) can fetch $60-80-100. Yep. So until fairly recently, those prices, its tough-to-pronounce name ("Vee-uh-nyay") and the fact that it wasn't grown or sold much as a named varietal rather than by the place name meant that few people outside wine…

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