05/26/05 Food and wines - Viogniers and foods

Welcome to Vine to Wine, this is your host Linda Moran, and today is food & wine pairing day. Yesterday we are discussed the grape varietal Viognier that has become very fashionable. It seemed only right that today we find some food that works well with it. I often mention Viognier as a nice food wine especially as an alternative to the more predictable white wines that you might serve. Fortunately Viognier is able to cross a wide range of food pairings. Just note that it is best served chilled not cold. Otherwise you loose a great deal of the aroma and flavor that helps it work so well with food. Try making a watercress salad tossed with mandarin oranges and a vinaigrette made from a nut oil such as hazelnut or walnut. Viognier is quite compatible with soft cheeses like chevre or young brie. If you are a fan of five spice in your Asian cooking just a little goes a long way to pairing well with Viognier. Milder Indian curries are also pleasant companions to Viognier. Baked chicken breasts and cut them into bite sized pieces. Toss them with your favorite jar of fruit chutney and you have the beginnings of a wonderful chicken salad to serve with Viognier. Shrimp grilled or chilled is a wonderful appetizer or entrée to serve with Viognier. If you have a home smoker try smoking trout or chicken to accompany Viognier. Most of all keep in mind that Viognier is not usually high in acidity and it has a fuller body that the fragrance of the wine might lead you to believe. So don't overpower the lovely wine with foods that are too assertive on their own. And thanks for joining me on today's Vine to Wine.