The Viognier is a white wine grape traditionally associated with the Rhone Valley in France, however is now produced across Languedoc-Roussillon and Provence, as well as in California and many other regions across the world. An extremely difficult grape to grow successfully often with relatively low yields, the Viognier is a highly unpredictable variety that is prone to mildew. It is imperative that the grape is not picked until it has fully ripened; if picked too early the grape will possess its rich taste or aroma. Equally, if the grape is picked too late, this will lead to wine with an oily texture and lack of aroma. The Viognier grape is often blended but can be used as a varietal. Wines produced from the Viognier grape are dry and light in colour, full of complexity, richness and character with intense, floral aromas which contain notes of orange blossom, apricot, violet and acacia honey. Viognier wines are best consumed young, usually within one year as the aromas can be lost over time. Viognier wines go well with foods that have plenty of flavour, and particularly with spicy meals such as curries and with strong cheeses.