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Discussion Starter · #1 ·
(I'm pleased this site has generated a wine forum, as I'm always interested in others' food and wine pairings.) From my readings and practical efforts, it appears that Viognier is 'difficult' to match to food. I'd appreciate others' views or experiences in matching food to this white wine.
 

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Discussion Starter · #4 ·
Thanks for your inputs; apparently I've not had a good example of Viognier. The few I've had (French, not Condieu (sp?), some North American) were either 'watery chardonnay' or not intensely flavored. Incentive to keep sampling!
 
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