After all the cellar team’s hard work, we are happy to say the fruits of their labours are now available in the Excelsior tasting room. As Peter reported earlier in the year, the harvest season was a bit earlier this year and quite dry, and it yielded grapes of great quality.
The Viognier, a grape with its roots in France’s Rhône valley, likes the sun and needs to be fully ripe to express its exotic flavours. Hence our Viognier grows on the hottest spot on the farm. “We only start picking when the grapes taste like apricots,” says Peter.
The Viognier was left on its lees for three months to add fullness to the final wine. Winemaker Johan Stemmet cleverly blended a portion of later harvest grapes into the wine to further add to its complexity and fullness. Our in-house chef, xxx, recommends that you pair this stunner with its flavours of lemon and peaches with a Cordon Bleu with amandine sauce.
What is an amandine sauce, you ask? Here is a quick recipe for this almond sauce, also known as almondine. It is also a smasher with fish:
1/4 c oil
1/4 c slivered almonds
1 T lemon juice
1 T chopped onion
1/2 t salt
Saute onions and almonds in oil. Remove from heat and add lemon juice and salt.