In general, Viognier pairs well with foods that go with Chardonnay, perhaps a little fruitier and spicier but not as much roasty, toasty flavors. Creamy and buttery cheeses, fruits with peaches and apricots, shellfish crustacean seafood with a little sweetness or cream in the sauce, and sweet root vegetables especially carrots, parsnips, sweet potatoes, and spicy mild curries, pumpkin or butternut squash do well with Viognier.
Soave wines from Northern Italy would have similar pairings.
Spices such as anise, caraway, cardamom, cinnamon, coriander, dill, fennel, tarragon also pair well.
Foods to avoid: vinaigrette dressings, overly acidic fruits (lemons) or citrus desserts in general, charred meats.
Cheeses – savory (not acidic) soft and semisoft cheeses such as gruyère, aged gouda, and double and triple creams or French brie, gorgonzola
Nuts – almonds, cashews, macadamias
Crackers and Cream cheese with a topping of peach, apricot, orange, date or fig jam/marmalade or Major Grey’s Chutney
Peach or Mango Salsa and Chips
Curry Dip and Vegetables (use a very mild curry spice blend)
Sushi – with mostly unsmoked seafoods, avocado, carrots, cucumbers, sprouts, and a spicy mayo
Everything Bagel Hummus (without the lemon juice)
Fig Newton Cookies or Oatmeal and Cranberry/Raisin Cookies
Add a recipe you like with these wines