Viognier – Expressive Aromas
It doesn’t get much more aromatic than Viognier!
This white grape is known for its intense fruity, floral, exotic notes. It can offer intoxicating fruit and floral aromas with notes of spring flowers, peaches, apricots and even lush tropical fruits. The palate is dry and full-bodied. It often has a soft and round mouthfeel, with relatively low acidity, and a higher alcohol content.
Because Viognier needs lots of warmth to ripen and fully develop, winemakers are often challenged to find the balance between the floral quality, rich texture and high alcohol content.
When done right…the results are amazing!
Viognier Sparkles at the Dinner Table!
Viognier goes well with the sort of dishes that partner well with chardonnay and oaked chenin blancs but with a spicier twist.Viognier has the aromatic complexity and body to pair perfectly with spicy and savoury sauces.
Thai Steak and Noodle Salad
Thank you to bonappetit.com for this great recipe!
- 1 ½-inch piece ginger, peeled, finely chopped
- ¼ cup soy sauce
- 3 tablespoons raw sugar or light brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ cup olive oil
- 1 tablespoon toasted sesame oil
- ¾ pound filet mignon steaks, 1 inch thick
- Kosher salt
- ¼ cup fresh lime juice
- ¼ cup hot chili paste (such as sambal oelek)
- ¼ cup peanut oil or vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 garlic clove, finely chopped
- Kosher salt (optional)
Salad & Assembly
- 2 ounces dried ramen or lo mein noodles
- Kosher salt
- ½ teaspoon toasted sesame oil
- 1 large mango, peeled, cut into 1-inch pieces
- ½ bunch arugula, stems removed, leaves torn
- ½ bunch watercress, tough stems removed
- 2 medium carrots, finely shredded on a mandoline or a box grater
- 2 scallions, chopped
- 2 cups finely shredded savoy cabbage
- 1 cup cherry tomatoes, halved
- 1 avocado, cut into 1-inch pieces
- ½ cup chopped cilantro
- ½ cup torn basil leaves
- ¼ cup torn mint leaves
- ¼ cup crumbled toasted unsweetened coconut flakes
- ¼ cup finely chopped salted, roasted peanuts, plus more for serving
- Lime wedges (for serving)
Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.
Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Salad & Assembly
Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.