The Viognier from McCrea Cellars of Rainier is a deep gold color with aromas of orange blossom, honeysuckle, apricot, lychee and spices and flavors of creamy melon, pear and lychee. McCrea pairs his with sweet shellfish such as scallops, crab, lobster and shrimp. A classic pairing is with pike or abalone. It also works with Asian spices. The Viognier from Washington Hills Cellars of Sunnyside has a complex nose with elements of the floral and citrus found in Gewurztraminer and the butter and pineapple found in Chardonnay.
Flavors linger through a dry finish.
They recommend trying it with halibut served with mango chutney. Waterbrook Winery of Lowden makes an aromatic Viognier with doses of apricot, peach and vanilla. Full-bodied and creamy but with sufficient acidity to stand up to food. It pairs well with crab, shrimp, lobster and light Thai curry dishes. An austere, lean version of the wine, it was rated a 90 by Wine Spectator.