Viognier
After being on the brink of extinction in 1965, this variety, a native grape of the French Rhône Valley, has seen a steady increase in its production to the point where it now stands as competition for the ever-classic Chardonnay. This is an aromatic wine with delicate flavours, mostly defined by its apricot and peach notes and low acidity.
| Appellation | Casablanca Valley |
| Soil | Benchland associated soils. |
| Ageing | 40% fermented and aged in French oak barrels,60% aged in stainless steel tanks for 6 months. |
| Colour | Light lemon yellow, clean and bright. |
| Taste Profile | A fresh and full Viognier bursting with ripe apricots, crunchy apples and a creamy finish. A great accompaniment to Oriental foods and white meats. |
| Tasting Notes Video |  |
Successful matches with Viognier
Because of its full body, Viognier is most suited to dishes with rich sauces.
Dishes with a smokey character also often pair quite successfully with Viognier.
Due to the overt and pleasant peachy, apricot character of the wine, dishes with either of these fruits will complement the wine beautifully.
Fisherman's Soup
3 tbsp Vegetable Oil
1 Large onion, thinly sliced
1 Clove of garlic, crushed
½ tbsp sweet paprika
1 Small red chilli
½ Carrot, peeled & grated
3 Ripe tomatoes, peeled, seeded and coarsely shopped
4 Cups fish stock (preferably home made)
¼ Cup dry white wine
1 Bay leaf
4 Parsley sprigs
Salt & freshly ground black pepper
4 (2" thick) pieces firm, white fish e.g. coley, cod, haddock
500g Mussels, clams, scallops or prawns (or a mixture of all)
6 Small potatoes, peeled and cooked (optional)
240ml Double cream
1 Egg yolk
A good handful of chopped parsley
Heat the oil in a large saucepan over a medium heat. Add the onion and sauté until softened, not browned. Add the garlic, paprika, chilli and carrot and cook down, stirring occasionally.
Add the tomatoes, stock, wine, bay leaf and sprigs of parsley, season with salt and pepper - bring to the boil, reduce the heat and simmer for 20 minutes.
Add the shellfish and potatoes, simmer over a low heat until the fish has cooked (appx 10-15 minutes). In a small bowl, whisk the cream with the egg yolk. Gradually ladle some of the soup into the egg and cream mix before adding the mix to the soup. (This prevents the egg and cream from curdling). Keep the soup warm, but do not boil.
Serve soup at once with crusty bread and a sprinkling of chopped parsley on top.
?From Casablanca. Aged in big barrels. Aromatically very expressive, with masses of apricot and ripe pear fruit, and a floral character. The palate is balanced and very fruity, with lots of juicy, quite fat nectarine fruit, but the acidity is good and keeps it sharp.?
Tom Cannavan, Winepages.com, February 2010
?Wins Silver at Decanter Awards. Soft oak, peach, floral palate. Good length and balance.?
Decanter Magazine, October 2009
