Comparison
Garganega vs Viognier
How Garganega and Viognier differ, dimension by dimension.
The short answer
The main differences: Garganega has more acidity; Viognier has more body; Viognier has more fruit intensity.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Garganega is fresher and more acidic: medium-plus against low-medium.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Viognier is fuller and richer: high against medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Viognier is fruitier: high against medium.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Viognier is more aromatic: high against medium.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Viognier is more floral: high against medium.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Viognier is spicier: medium against low.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low-medium.
- Tannin: Similar — both low.
- Oak influence: Similar — both low-medium.
- Herbal / green character: Similar — both low.
- Earthy character: Similar — both low.
Full side by side
| Dimension | Garganega | Viognier |
|---|---|---|
| Acidity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically low-medium, ranging from low to medium (2/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Aromatic intensity | typically medium, ranging from low-medium to medium (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Floral character | typically medium, ranging from low-medium to medium (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Spice | low (1/5) | typically medium, ranging from low-medium to medium (3/5) |
| Perceived freshness | typically medium-plus, ranging from medium to medium-plus (4/5) | typically low-medium, ranging from low to medium (2/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | low-medium (2/5) |
| Sweetness | typically low-medium, ranging from low to low-medium (2/5) | typically low-medium, ranging from low to low-medium (2/5) |
| Tannin | low (1/5) | low (1/5) |
| Oak influence | typically low-medium, ranging from low to medium (2/5) | typically low-medium, ranging from low to medium (2/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 10–13°C | 12–15°C |
| Typical flavours | ripe pear, white peach, almond, lemon peel, chamomile | apricot, peach, honeysuckle, orange blossom, mango |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Garganega
Soave’s principal variety: subtle, almond-scented and more ageworthy than its reputation suggests.
Grape
Viognier
A full-bodied, apricot-and-honeysuckle-scented Rhône variety that nearly disappeared in the 1960s.
Comparison
Viognier vs Chardonnay
Two full-bodied whites — which is the aromatic one?