For the May/June Wine Club shipment we are releasing our 2012 Viognier. Our Viognier style is unique and not the typical style of Viognier. We like to bring out the aromatics of the grape and create a lighter style of this wine that can be enjoyed both as an aperitif or with food. The 2012 is one of the best vintages we’ve made; with great aromatics of orange citrus blossom, hints of honeysuckle and floral, it finishes with great balance and lingering flavor in the mouth.
This recipe by Chef Michael Wood, of Robin’s Restaurant, is a perfect pairing to showcase this wine. The Viognier will stand-up beautifully with the flavors of this dish, so we highly recommend you try it out and give us your feedback!
And to quote the Paso Wine Man in his latest Varietal of the Month Video… “Viognier in May, you can drink it all damn day!”
Enjoy!
Robins Malaysian Chicken Curry paired with Tolosa’s 2012 Viognier
Ingredients:
12 oz. chopped yellow onion
2 ½ oz. canolla oil
3 bay leaves
3 tbs. minced garlic
¼ c. Sambal chile paste
1 ¼ tsp. fish sauce
1 ¼ tsp. turmeric
3 ½ tsp. ground coriander
2 ½ tsp. ground cumin
2 ½ tsp Laos powder (or ground ginger)
2 ½ tsp kosher salt
1 stick lemon grass cut into 2 inch lengths and smashed
3 lbs. boneless skinless chicken thigh meat cut into bite size pieces
3 c. toasted shredded coconut
Heat oil in a heavy-bottomed pot that is large enough to hold all the ingredients. Add the onion and bay leaves and cook over medium high heat, stirring frequently until caramelized (about 20 minutes.) Add the spices and the coconut milk and bring to a simmer. Add the chicken, return to a low simmer and cook until chicken is tender (about 30 minutes.) Add the toasted coconut and serve with steamed rice.
-Chef Michael Wood
To snatch up this wine and try the pairing at home, click here to purchase online. You can also view winemaker Larry Brooks, live tasting notes on YouTube by clicking here>>.
Cheers,
Tolosa
