One thing I’ve been treating myself to, as my family scoffs its way through our enormous 10+kilo Christmas ham, is some really excellent viognier. Viognier has the spicy floral aromatics of say, pinot gris, combined with the tropical, toasty richness of chardonnay, which makes it absolutely divine with any type of swine. This is one which really made an impression with its orange zest, apricot and jasmine aromas, succulent, spicy mouthfeel and long, nutty, freshly toasted finish – it’s delicious.
