Viognier is primarily known as a dry, white table wine. While there are some exceptions, most Viogniers are made in a dry style, meaning that they have little to no residual sugar. This allows the natural flavors of the Viognier grape to shine through, without the sweetness that is often associated with dessert wines.
As a sommelier and brewer, I have had the opportunity to taste and experience a wide range of Viogniers. From my personal experience, I can say that the majority of Viogniers I have encountered have been dry.
However, it is worth noting that Viognier is a grape that can produce wines with a range of flavors and styles. In some warmer regions, Viognier grapes can fully ripen, resulting in wines that have a richer, more luscious fruit character. These ripe Viogniers can sometimes exhibit flavors of ripe peaches and spices that can border on the candied or preserve-like notes.
It is important to remember that the ripeness of the grapes at the time of harvest and the winemaking techniques employed can greatly influence the style of the Viognier wine. Winemakers have the ability to control the level of ripeness and the fermentation process, which can ultimately determine whether the resulting wine is dry or has some residual sugar.
While most Viogniers are dry, white table wines, there are exceptions where the grapes are allowed to fully ripen, resulting in a richer and potentially sweeter style of Viognier. It is always a good idea to read the label or consult with a knowledgeable sommelier to determine the style of Viognier you are purchasing or tasting.