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Wine pairing guide
How to match your favorite foods with the West's best wines
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Swirl and taste: Honeyed tangerine, peach, and apricot with honeysuckle and citrus blossom aromas.
Pair with:
• Shellfish ― crab, prawns, scallops, lobster
• Rich fish such as black cod (sablefish) and sturgeon ― especially with cream sauces
• Spice-rubbed roast chicken and turkey
• Braised or roasted root vegetables ― carrots, turnips, squash
• Sauces with warm, aromatic spices
• Moroccan dishes ― tagines, charmoula sauce
• Mild curries ― Indian, Southeast Asian
• Fruity, spicy condiments like chutney
More tasting notes: Naturally aromatic and loaded with opulent fruit and floral qualities, Viognier from warmer regions, where the grapes ripen with abandon, can get blowsy, heavy-handed, and cloying.
In slightly cooler places, where the grapes hold on to their acidity, Viognier is leaner and less flabby ― its richness is balanced with crispness.
Great recipe pairings
Vegetarian and Seafood
• Curried Mussels with Oven Frites
• Upside-down Caramelized Root Tart
• Braised Carrots with Orange and Capers
• Mango-Mint Lobster Rolls
• Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)
Chicken and Pork
• Chicken Tagine with Pine-nut Couscous
• Orange-Thyme Roast Chicken with Root Vegetables
• Fried Chicken Sandwiches with Spicy Slaw
• Chicken Cashew Korma
• Grilled Pork Noodles
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