Get more acquainted with Viognier from different localities and get the differences between the styles. For example, Viognier from France's Rhone Valley segments often show very subtle floral and stone fruit notes while Californian versions are usually tropical in flavor. Cross-examine the differences, and try to figure out which ones you like best. I've developed a love for Viognier over the course of a trip to a wee small family vineyard in summer. The winemaker, upon being introduced, suggested that it was at its best when served a bit below room temperature, and I had occasion to taste it that way, and oh, the apricot and honey flavors really stood out. And start with food. Viognier really goes well together with roasted chicken or with creamy dishes like shrimp alfredo. Proof of all this is its versatility. So ask for recommendations at local wine goliaths-they often know the hidden gems.