Looking at the 2015 Viognier

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.

excelsior_viognier)2015

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.

Advertisements

One response to “Looking at the 2015 Viognier

  1. Pingback: AND THE WINNER IS… | The Horse's Mouth·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s