I had a 5E Trivento viognier Argentina for cooking and had a glass to taste what it is. No prior experience with viognier.

Was surprised to find that it reminds me of the nice fat body of a chardonnay. So maybe I should look into some higher quality viognier this summer.

What do you think? Am I right that it is somehow related to chardonnay? do they make nice reserves with some oak aging for "white red-like wines" like chardonnay?