Tuesday, September 1, 2009

Asparagus Has Met It's Match

There are some foods that are allegedly tough to pair wine with...asparagus, artichokes, spinach. And you do need to think it through. These vegetables can make wine taste bitter. They need a wine that's smooth and spicy at the same time. Recently I revisited Melville Viognier, thanks to a wine savant friend who brought it to my attention. (Thanks A)
It is even more luscious than I remembered. And it turns out to be perfect with grilled asparagus.
2008 Melville Viognier, Estate, Verna's, Santa Barbara County, CA --
The first wave under your nose brings delicate honey and cut flower aromas. It has a mouth-coating silky texture with flavors of white peach, lemon curd, and a peppery finish with hints of fresh thyme. The combined glycerin and minerality create the magic needed for a meal of Salmon burgers with grilled asparagus. Mr. Parker gave this one a 90 point nod.
There were two types of Salmon burgers (Thanks Whole Foods.) One with spinach and feta, one with lemon and herbs. The asparagus was doused in extra-virgin olive oil and finished with Academia Barilla's Sicilian Sea Salt with blood orange rind. Throw on some grilled Vidalia and slices of heirloom tomato. This lovely Viognier went beautifully with everything. And just in case you were wondering, it's pronounced "Vee-own-yay"

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