Australian Wine Blog by Petaluma Wines

 Viognier (vee-oh-NYAY). Inspired by Condrieu in the Rhõne Valley has taken a while to get used to in the eyes of the Australian public. We’ve had a bit of a head start here at Petaluma, planting in 1992 in Mt Barker, Adelaide Hills and I would argue that only a few examples of quality Australian Viognier have been apparent over the last few years. But, as the greater winemaking community finds its feet, the quality follows and the curious drinker is rewarded. Cue the 2006 Petaluma Viognier. Viongier’s a decadent variety by nature and is coupled nicely with Marron, crustacean mousseline and truffle cream at Petaluma’s Bridgewater Mill Restaurant. I often struggle to prepare this sort of thing at home and am open to suggestion from those who have had some success. I’ve had some huge success (in my eyes) with rare salmon steaks and various accompaniments… suggestions?