Viognier I consider a wild and gamey grape and I have only had one wine made completely from it that I flipped over.  However, I have experienced it in a number of blends, most notably Pine Ridge's Chenin Blanc-Viognier mix.

This wine is decidingly delicate, with overtones of grass and minerality atop some very subdued acidity.  It would go perfect with a chicken dish focused on herbs or poached fish.  Probably a tuna casserole would complement this well.  The color is a very pale yellow and the finish quick; the flavor builds in the first few seconds -- actually, the acidity -- and then lets off to something more demure and muted with a lingering taste of green apples.