Recently in Viognier Category

FOOD & WINE PAIRING: Sauteed Diver Scallops & Viognier

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Submitted by: Lucy's Restaurant & Bar at Bardessono

Recipe: Sautéed Diver Scallops with Celery Root and Citrus
Chef: Executive Chef Victor Scargle, Lucy Restaurant & Bar

recipe_Scallops_LucysRestaurantBardessono.jpg
Wine Pairing: Storybook Mountain Vineyard, Viognier, Napa Valley, 2012
This is a very lively Viognier: it has all the classic aromatics/ suggestions of white flowers and stone fruits. This particularly wine possesses an impressive lively and crisp acidity.
The texture is rich enough to carry the creamy and fleshy scallops and the acidity here has a perfect affinity with the citrus component that chef Victor uses both in the garnish as well as in the sauce itself.

Grilled Bartlett Pears and Candied Walnuts

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Wine Pairing:

2003 Late Harvest Viognier, $25

Ingredients - Candied Walnuts
  • 1 cup Walnut halves
  • 1 cup Water
  • 1 cup Sugar
  • 1/2 + tsp. Togarashi - Japanese chile mix
  • Salt 
Ingredients - Pears
  • 3 ea. Bartlett pears, cut into 1/8ths, Cores removed
  • Sugar to taste
  • Salt to taste
  • 1 Tbsp. Canola oil
  • 1 lb. Point Reyes Blue Cheese
  • 3 Tbsp. Honey


Duck Confit

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Chef's Recipe Notes:

This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu

FOOD+WINE PAIRING
Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
-- Chef JOHN STEWART

INGREDIENTS
Serves 6 to 8

DUCK

  • 1 shallot, sliced in rings
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 3/4 cup olive oil
  • Kosher salt and fresh ground black  pepper, to taste
  • 1/2 cup kumquats, thinly sliced
  • 1/2 cup Viognier
  • 2 tablespoons sugar
  • 1/4 cup sherry vinegar
  • 1 pound watercress, frisée and other  young lettuces, washed
  • 2 legs duck confit, picked


John Stewart and Duskie Estes
Chefs and co-owners
Zazu

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