It is *curieuse* indeed why an enchanting variety like Viognier might almost go extinct, with approximately only 80 acres planted worldwide in the 1980s. Since then, world-renowned regions like France's Condrieu have brought Viognier out of the shadows and onto the world stage, where it belongs. This particular example features all the hallmarks of the variety, from the delicate white floral aromas to the lovely flavors of peach and apricot on the palate, all lifted by a vein of acidity. Dishes that incorporate ginger and stone fruits are sure to make stellar accompaniments.
Recipe PairingsTandoori-Style Chicken
Pays D'Oc, Languedoc-Roussillon, France
Most Prosecco and Cava are carbonated, just like soda. Champagne, however, gets its fizz from the addition of more yeast and sugar, to create a small, second fermentation inside the bottle.