In many ways, Viognier is the white wine equivalent of Pinot Noir: It's difficult to grow, most low-priced Viognier tastes like oily-bad-Chardonnay, and it masquerades as a red wine in a white wine costume (whereas Pinot is quite like a white wine in a red wine cloak).
Let's pair this wine with something that is easy-easy to make: Grilled Shrimp & Tomato Jam
Why does Viognier pair well with this dish? Grilled shrimp offers smoky and succulent flavors. Well-made Viognier, while quite full-bodied, also possesses a bit of acidity that knifes through succulent flavors - making them, well, more succulent. The shrimp smokiness is a good counter balance to the aromatic Viognier. Tomato Jam is both acidic and sweet. Viognier is often rich and viscous in the mouth. Combine these flavors & textures and your mouth will be happy.
So, the next time you're having dinner and your entree is grilled and/or succulent (hello lobster tail in butter), think Viognier. Or if you find yourself at home and get a hankerin to make something with a Mediterranean flavor, think Viognier.