The cellar

Top-rated Viognier

Every wine

The highest-rated Viognier bottlings we have reviewed, one per producer.

5.0 Rhone Valley Condrieu Coteau de Vernon Georges Vernay 4.8 Rhone Valley Condrieu La Doriane E. Guigal 4.7 Languedoc Mas de Daumas Gassac Blanc Mas de Daumas Gassac 4.7 Tuscany Ornellaia Bianco Tenuta dell'Ornellaia 4.6 Rhone Valley Condrieu Le Grand Vallon Vendanges Tardives Domaine Francois Villard 4.6 Languedoc Domaine de l'Hortus Grande Cuvée Blanc Domaine de l'Hortus 4.5 Languedoc Grand Vin Blanc Chateau l'Hospitalet 4.4 Penedes Clos Antonia Viognier Crianza Naveran

Good value

Viognier under €25

The best-rated Viognier bottles we have reviewed that sell for under €25, one per producer, from every region we cover.

4.2 Sicily Baglio di Pianetto Ficiligno Baglio di Pianetto 4.2 Alentejo Barrocal Reserva Branco Sao Lourenco do Barrocal 4.2 Alentejo Dona Maria Amantis Dona Maria, Julio Bastos 4.2 Languedoc Inti Mas Lou 4.2 Nemea Palivou Viognier Ktima Palivou 4.2 Languedoc Patte de Velours Blanc Domaine Felines Jourdan 4.1 Alentejo Solista Viognier Adega Mayor 4.0 Sicily Planeta La Segreta Bianco Planeta

At the table

What to eat with Viognier

Food pairing guide

The dishes our editors pair with Viognier, grouped by kind of food, each with the bottle it comes from. Viognier food pairing →

Region by region

Where Viognier is made

14 regions, with their best Viognier bottles and the estates that make them.

Wine and cheese

Cheese with Viognier

Every cheese
Rigotte de Condrieu Our pick INAO says the cheese goes particularly well with the white wines of the neighbouring Condrieu appellation, and the two appellations share a festival every 1 May. Viognier's floral richness meets the firm, smooth paste with its hazelnut and forest-floor notes. Condrieu, Rhone Valley: Condrieu Coteau de Vernon · Condrieu La Doriane · Condrieu Les Chaillets Vieilles Vignes
Queijo Serpa Our pick A young Serpa is buttery and mild, at most slightly picante. A dry white led by Antão Vaz, with or without a touch of oak, has the high acidity to cut through that butter and leaves the ewe's milk flavour clean on the finish. Antão Vaz, dry white, Alentejo: Ravasqueira Vinha das Romãs Branco · Chaminé Branco
Pérail Our pick Pérail is milky and sweet, with a melting, creamy paste under a felted rind. A southern white blend fermented or raised wholly or partly in barrel has the roundness to match the paste, and a saline, mineral finish that keeps each bite fresh. Languedoc white blend raised in oak, Languedoc: Grand Vin Blanc · Grand Vin Blanc
Caciottone di Norcia Our pick Qualigeo describes a milky, cooked-butter aroma, a tender paste and a delicate flavour. A dry Grechetto with medium to high acidity cuts the cream without covering it. Best with the young dolce type. Grechetto, Umbria: Clarignano
Caciocavallo Palermitano Our pick Slow Food credits the Cinisara cows' pasture with citrus, sage and hay notes in the milk. A fresh Sicilian white blend, citrus and stone fruit with high acidity, matches those notes and cleans the palate. Fresh Sicilian white blends, Sicily: Baglio di Pianetto Ficiligno · Planeta La Segreta Bianco
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and intense, with a lingering flavour. A dry white fermented or aged wholly or partly in oak has the extra texture to stand beside it, and its acidity cuts the fat of the aged ewe's milk. Barrel-fermented or part-oaked dry white, Alentejo: Dona Maria Amantis · Barrocal Reserva Branco · Solista Viognier

Plan the trip

Taste Viognier where it grows

Tastings and tours in the regions above, and somewhere to stay.

Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.

More regions are in research. Want Viognier covered somewhere specific? Tell us where you want to drink.

Browse all grapes →