Drink something else.

Oh I'm going to get flamed for that! But anyway, Viognier, besides it's use pumping up Syrah, is a grape that I never got. Hot, flabby, nicely perfumed, it just scream blending grape. Now in a really good vintage in the Rhone a Condrieu can be ok but for me it's at it's best when they have left some sugar in it such as the case with

http://www.snooth.com/wines/Ayguets/

Which would pair well with a cheese course or a light dessert such as a fragrant zabaglione.

I will have to agree on the cheese thing but you get such varients with the flavor profile in this particular variety everything from winemakers technique to residual sugar now you could do anti pasto's or fondue (apparently quite the thing again), from apricot chicken to maybe even butter chicken it really depends on your palate. I've left some interesting and different Australian and international Viogniers so that you can see the differents between some of them the last one in particular has recived best in class ( best version of that varietal) just recently but is usually only avalible through your independent seller.

I think you'll find that these wines are perfect with a lot of the exotic foods that you've tried. You need some sort of portable chill bag to keep that bottle of Gewurz cold next time you go to eat dog's brain in Burma.

Viognier certainly is a strange grape that I admittingly don't have too much experience with and I agree with Gregory that it is best when used to lush up a syrah, However, Adamlevin is pointing you in the right direction with the Catie's Corner Viognier. I don't know who else may be producing it but Copain wines in RRV has done some great bottlings of the wine. As a side note, Catie's Corner is NOT in NAPA ( I get chills just typing the forbidden four letter word), and is just off of River road in The RRV. Napa needn't take any credit for what were doing in the coastal county, (take that Chateau Montelena).

Hey, this is my first post so be gentle. I love a viognier with pan fried haddock and red pepper jelly on the side. The viognier literally clears away the spice from the jelly. Even on crackers with cream cheese and red pepper jelly. The Cono Sur from Chile, is inexpensive and excellent. There's the Pepperwood Grove, California, it's a little spicier, or even from Australia, Angoves....Nine Vines has a great spicy zest.