Cono Sur Visión Viognier, 2008

Generally, if I am eating Asiatic cuisine, I pair it with aromatic German Riesling or Gewürztraminer. The trembling acidity of these wines cloaking their cores of honeyed sweetness - and generally in the case of Gewürztraminer, a spicier floral element - make them ideal companions for mild Thai curries, among other things. Sometimes, however, none of these wines are at hand. I can rarely purchase truly fine Riesling, in fact. As a result, I have needed to find alternatives.

Enter the 2008 Cono Sur Visión Viognier; I have made much ado about their Pinot Noir in the past, and this varietal earns similar praise. Distinct notes of peach, citrus zest, and a hint of vanilla spice, the result of 60% of the blend being aged six months in oak, shimmer on the nose off of a wine that shines golden in the glass. Stony white fruits in the mouth, more peaches, citrus, apricot, and refreshing acidity. Lingering clean finish. I would readily drink this with anything sweet and sour, or with fish or chicken dishes based on Teriyaki or ginger marinades. This wine was surprisingly good, something I am happy to report I see frequently in Chilean wines, and is a terrific value at $10.

Pie de Palo Viognier, Mendoza, 2008

If I had to choose one cheap wine to sip by a pool under the June sun at midday, this would be a serious candidate. Viognier is an ancient grape with an unknown heritage, but was probably originally brought to the Rhône by the Romans. It is a genetic cousin to Nebbiolo, the esteemed varietal responsible for Barolo and Barbaresco. The origins of the name itself are also a mystery. Once a commonly grown grape, Viognier is now something of a curiosity, but it is capable of producing delicious, refreshing wines.

Like Riesling and Muscat, Viognier is known for its distinct floral aromas paired with potent fruit, and it is generally dry. It can be quite versatile as a companion to food. The 2008 Pie de Palo is no exception, showing delightful tropical and citrus aromas paired with flowery notes, and a mouthfeel that is at once soft but possessed of a decent level of acidity. Thank you, Argentina! I would readily pair this with Thai food, sashimi, or obnoxious French cheeses, but it is also good on its own, like Explosion Sauce. $8.