Chenin Blanc and Viognier are two distinct grape varieties that can produce wines with a range of sweetness levels. Chenin Blanc is known for its versatility and can be made into bone dry, off-dry, semi-sweet, and even dessert wines. Viognier, on the other hand, is typically made into dry or off-dry wines, although some late harvest or botrytized versions can be slightly sweet.
Let's focus on Chenin Blanc first. This grape is native to the Loire Valley in France and has gained popularity in various wine regions around the world. When made into a dry style, Chenin Blanc can exhibit crisp acidity, vibrant fruit flavors, and a mineral-driven character. These wines are often enjoyed as a refreshing aperitif or paired with seafood, salads, or light poultry dishes.
In the off-dry style, Chenin Blanc can have a touch of residual sugar, which balances the natural acidity of the grape. This sweetness can enhance the fruit character and provide a rounder mouthfeel. Off-dry Chenin Blanc can be a delightful companion to spicy Asian cuisine, creamy cheeses, or slightly sweet desserts.
Moving towards the sweeter end of the spectrum, Chenin Blanc can also be made into semi-sweet and dessert wines. Late harvest Chenin Blanc is made from grapes that have been left on the vine longer, allowing them to develop higher sugar levels. These wines can have intense honeyed flavors, luscious textures, and a long, lingering finish. They pair beautifully with foie gras, blue cheeses, or fruit-based desserts.
I recall a memorable experience I had while visiting the Loire Valley in France, where Chenin Blanc is a prominent grape variety. I had the opportunity to taste a range of Chenin Blanc wines, from bone dry to sweet. The diversity in styles was remarkable, and it showcased the incredible versatility of the grape. I particularly enjoyed a semi-sweet Chenin Blanc with its balanced sweetness and vibrant acidity, which paired wonderfully with a local goat cheese.
Now let's turn our attention to Viognier. This grape is primarily associated with the Northern Rhône region in France and is known for producing aromatic and full-bodied white wines. Viognier is typically made into dry or off-dry styles, emphasizing its floral aromas, stone fruit flavors, and rich texture. These wines can be enjoyed on their own or paired with a wide range of dishes, including spicy foods, roasted poultry, or creamy sauces.
While Viognier is generally not made into sweet wines, there are exceptions. Late harvest Viognier, made from grapes that have undergone extended ripening on the vine, can have a slightly sweet character. Additionally, some winemakers may experiment with botrytized Viognier, where the grapes are affected by noble rot, resulting in concentrated flavors and sweetness. These sweet Viognier wines are less common but can offer a unique and complex tasting experience.
In my experience as a sommelier, I have come across some exceptional dry and off-dry Viognier wines that showcase the grape's aromatic intensity and rich texture. One memorable occasion was when I paired a dry Viognier with a spicy Thai curry. The wine's fruitiness and weight complemented the heat of the dish, creating a harmonious balance of flavors.
Chenin Blanc can be made into a wide range of sweetness levels, from bone dry to full dessert wines. Viognier, on the other hand, is typically dry or off-dry, although there are exceptions with slightly sweet or botrytized versions. Both grapes offer unique and enjoyable wine experiences, and the choice between sweet or dry styles ultimately depends on personal preference and the occasion.