Best Food Pairing for a Viognier Wine
There's nothing quite like a glass of chilled Viognier on a warm summer day. But what if you want to enjoy this delicious wine with a meal? Here are some great food and Viognier pairings to try:
- Roasted Vegetables: Roasting brings out the natural sweetness of vegetables, making them the perfect pairing for a fruity Viognier. Try roasting a mix of carrots, parsnips, and turnips for a colorful and tasty side dish.
- Vegetable Curry: This hearty curry is packed with flavor, and the Viognier helps to balance out the spice. Serve it over rice or quinoa for a complete meal.
- Eggplant Parmesan: This classic Italian dish is always a hit, and it goes especially well with Viognier. The wine brings out the flavors of the eggplant and tomato sauce, making for a truly delicious meal.
- Vegetable Lasagna: This hearty lasagna is loaded with vegetables and ricotta cheese, and it pairs perfectly with Viognier. The wine helps to bring out the flavors of the sauce and cheeses, making for a truly flavorful dish.
- Ratatouille: This French classic is made with a variety of vegetables, including eggplant, zucchini, and tomatoes. Viognier is the perfect wine to pair with this dish, as it helps to bring out the flavors of the vegetables.
A few other options to consider : grilled salmon with a creamy dill sauce, seared scallops with a citrusy salad, roasted chicken with herbaceous vegetables, baked brie topped with honey and sliced almonds
So next time you're planning a meal, don't forget to include a bottle of Viognier on your shopping list! Trust us, your taste buds will thank you (just make sure to serve your Viognier at the right temperature.. check out QelviQ, Your Personal Sommelier
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"Hi l am Wim, sommelier, and wine enthusiast just like you! My fellow sommeliers understand the importance of serving wine at the correct temperature. They know that if wine is too warm, it will lose its flavors and complexities, and if wine is served too cold, it will numb your taste buds. A few world renown sommeliers and myself will explain this further, and share some interesting (taste) case studies."