2008 Viognier, St. David's Bench Vineyard

Pan Seared Ted’s Artic Char 

Hand Cut Organic Deerfield’s Greens & Lemon Sabayon

Recipe courtesy of Jill St. Amour Executive Chef of the Millcroft Inn & Spa, Caledon

Ingredients for Salad

• 4 oz Deerfield’s Nursery greens
• 1 oz curly endive
• 2 Spears of grilled Hype Greenhouse green & white asparagus
• 6 oz Ted’s Artic Char
• 1.5 oz grapseed oil
• 1 oz extra virgin olive oil
• Salt and pepper to taste

Ingredients for the Lemon Sabayon

• 1 tbsp sugar 
• 1/4 cup fresh lemon juice and zest
• 3 large Rowe Farms egg yolks 
• 1/2 tsp pure vanilla extract 
• 4 oz whipped 35% cream

Directions for Lemon Sabayon

In a large stainless steel bowl, combine the lemon juice, egg yolks, vanilla and 1 tbsp of sugar. Set the bowl over a saucepan containing 1½ inches of simmering water and whisk constantly until the egg mixture is light and thick enough to leave a ribbon trail when the whisk is lifted, about 10 minutes. Set the bowl of sabayon into a medium bowl of ice water and fold in whipped cream, then set aside.

Assemble

Heat pan, add grapeseed oil and sear Char till desired doneness. Toss lettuce with olive oil and season with salt & pepper. Set plate and add a good dollop of the lemon sabayon in the center, dressed greens, asparagus and char, garnish and enjoy with Château des Charmes Viognier, St. David’s Bench Vineyard!

Viognier is often called the “peachy grape” because of the sweet peach aromas you can often find. But ours is bone dry making it a versatile food wine. I like to use our Viognier in place of an oaked Chardonnay when I don’t feel like chewing on oak. For example, butternut squash with a dollop of sour cream makes a nice pairing.

“Honeysuckle, peach and fig on the nose, this bustles from the glass with a gorgeous wash of fruit compote and honeydew melon. It’s medium bodied and nicely textured with a dry and lengthy balanced finish that’s quite refreshing. This has structure and charm, sip on its own or pour with pan-seared scallops in light-cream sauce. 4.5 / 5 stars. “ 

– Vic Harradine, WineCurrent.com, May, 2011 

“I found some real beauties in the tasting, whether dry, off dry, oaked or unoaked. I'm certainly happy that some in Niagara have chosen to make this variety -- a nice alternative to Chardonnay and Riesling. Though tricky to match with food, Viognier pairs up well with Thai food, Mexican dishes, medium to strong and salty cheeses, fish dishes made with rich sauces, pork, chicken and fresh fruit…this Viognier is made in an unoaked style with gorgeous melon, peach and floral notes on the nose. Love the freshness on the palate to go with peach fruit and a smooth finish. 4 / 5 stars.” 

– Rick VanSickle, Osprey Media, January, 2011