Viognier – pronounced Vee-own-yay – is primarily associated with France’s northern Rhône Valley and to a lesser extent with Rhône-style wines of Australia. However, this grape is starting to get around.

Case in point, the Galil Mountain Winery Viognier 2009 (SRP: $15.00) from Israel’s Upper Galilee, situated at one of the country’s highest elevations – 3,280 feet above sea level. Located in northern Israel, near the borders of Lebanon and Syria, the Gaililee area, which also includes the Golan Heights, is generally regarded as Israel’s best wine producing region. Galil Mountain Winery was established in 2000 and is the sister winery to Golan Heights Winery, which was named best wine producer of the year at VinItaly in 2011.

Galil Mountain’s Viognier was classic in nature, showing floral, apricot and tangerine. While dry on the palate, it had rich fruit flavors of apricot, peach pit and spice. Not surprisingly, it was fuller-bodied than the Sauvignon Blanc. Although 40% of the wine had been barrel fermented in new French oak, the oak was not prominent on the nose or palate.

The Viognier was tasted with another equally aromatic grape, Sauvignon Blanc, from the North Fork of Long Island, representing interests closer to home. Sauvignon Blanc is probably most closely associated with New Zealand, but it is actually from France’s Bordeaux and Loire Valley regions, the former of which has a climate very similar to Long Island.

Produced from fruit from Long Island’s vaunted 2010 vintage, the Katherine’s Field Sauvignon Blanc from Macari Vineyards (SRP $23.00) possessed citrus, pith and mineral notes on the nose. The ripe vintage displayed itself on the palate with pineapple and continued minerality, along with vibrant acidity. The wine was released in early May with only 883 cases produced.

Both were welcome guests at the table when brought to a friend’s Hampton’s house in early July.