Viognier wines are best know for their floral aromas which are also found in muscat and
Riesling wines. There are also many other floral and fruit aromas perceived in this wine
depending on the growing region. Although some of these wines, especially from old vines
and late harvests, are suitable for aging most are intended to be consumed young.
Byecroft road vineyards is one of those rare viogniers that with aging has created a
crispness to compliment the floral nose. the color and aroma’s of this wine suggest a sweet
wine but it is definitely dry.
The grapes for this wine were harvested early in the morning to produce the cleanest juice
possible. the wine was kept on the skins for a brief time to extract precious phenols but not
so long as to cause an oily component to the wine.
Our tasting panel was unanimous ON their excitement over this wine and determined it
could maintain it’s superior quality for several more years, unlike European or Australian
viogniers.
Viognier with its aromatics and fruit forward nature pairs well with spicy food, and appeals
to the typical chardonnay drinker as a more food complimentary wine. All that said Byecroft
road viognier is a wonderful stand alone sipper without food. Wither way you can enjoy
orange blossom, acacia and honey nose with the apricot, mango, guava, kiwi and vanilla
flavors.
some of the recipes we I have paired with this fabulous wine are:
Adobo chicken, chicken osso buco, choucroute, poblano chicken chowder, Chinese pepper
steak and paella.
ADOBO CHICKEN
lets start with Adobo chicken. FOR THOSE WHO LIKE LESS HEAT CUT ADOBO AND
CHIPOTLE IN 1/2
8 pieces bone-in chicken thighs
smoked or sweet paprika
salt and fresh ground pepper
2 tblsp olive oil
1/3 lb chorizo casing removed
1 large carrot peeled and chopped
1 onion chopped
2 cloves garlic chopped
2 tblsp chopped fresh thyme
1 chipotle pepper in adobo chopped
1 tblsp adobo sauce
1 15oz can crushed fir roasted tomatoes
1/4 cup white wine
1 cup chicken stock
Season chicken with paprika, salt and pepper, to taste. heat the olive oil in a dutch oven or
large deep skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to
a plate. Add the chorizo and brown a couple of minutes, then remove it to the plate. Stir in
carrots, onion, garlic, thyme and chipotle, cover the pot. reduce heat a bit, and cook for 7
to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the
chicken and chorizo back to the pot and simmer for 10 minutes. Add the white wine and
chicken broth and cook over low heat for an hour or until broth is reduced and thickened.
Serve with wild rice, bread and BYECROFT TROAD VIOGNIER. ENJOY. more recipes for
Byecroft road Viognier tomorrow.
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