A Taste of Viognier – Culinary Delights for Foodies and Wine Lovers. Perfect Pairings to Elevate Your Viognier Experience. Understanding food and wine pairing is a Wine Lover’s Dream. In this book Viognier meets Culinary Delights.
We reveal simple key factors worth knowing to match the distinctive wine styles to different cuisines. The book also offers ten delicious recipes that dance perfect with the aromatic and crispy style of Viognier. Each pairing highlights the unique characteristics of the wine.
Viognier is a highly aromatic white wine
Viognier is a highly aromatic white wine, known for its floral aromas, stone fruit flavors, and a rich, full-bodied texture. These characteristics make it a versatile wine for pairing, especially with richly flavored dishes and cuisines that balance spice, sweetness, and creaminess.
Viognier’s combination of lush texture, moderate acidity, and pronounced aromatics makes it an excellent partner for dishes that are rich, fragrant, and flavorful. Its ability to balance spice, richness, and sweetness ensures it shines with both creamy European dishes and vibrant international cuisines.
A Taste of Viognier is illustrated with beautiful and inspiring pictures, also for each recipe. Although wine can be complicated, the text is easy to read so that the subject wine – food – and recipes, and why the components fit perfectly together, becomes understandable. Well read, and cheers.
Chapter 1: Introduction to Viognier
- History and Origins of Viognier
- Characteristics and Flavor Profile
- Regions Known for Viognier Production
Chapter 2: Culinary Delights and Pairings that Dance Perfect to Viognier
- Understanding Flavor Profiles
- The Art of Pairing Wine with Food
- Creating Balanced Culinary Experiences
Chapter 3: Seafood and Viognier: Perfect Pairings
- Shellfish and Viognier
- White Fish and Viognier
- Oily Fish and Viognier
Chapter 4: Asian Cuisine and Viognier: Harmonious Flavors
- Thai Dishes and Viognier
- Japanese Cuisine and Viognier
- Chinese Dishes and Viognier
Chapter 5: Cheese and Viognier: A Flavorful Journey
- Soft Cheeses and Viognier
- Hard Cheeses and Viognier
- Blue Cheeses and Viognier
Chapter 6: Spicy Dishes that Complement Viognier
- Indian Cuisine and Viognier
- Mexican Dishes and Viognier
- Spicy Asian Dishes and Viognier
Chapter 7: Vegetarian Delights Paired with Viognier
- Roasted Vegetables and Viognier
- Salads and Viognier
- Grain-Based Dishes and Viognier
Chapter 8: Charcuterie Boards with Viognier Selections
- Building the Perfect Charcuterie Board
- Meats and Viognier
- Accompaniments that Enhance Viognier
Chapter 9: Viognier and Dessert Pairings: Sweet Temptations
- Fruit-Based Desserts and Viognier
- Creamy Desserts and Viognier
- Chocolate and Viognier
Chapter 10: Grilled Meats and Viognier: A Perfect Match
- Grilled Chicken and Viognier
- Grilled Fish and Viognier
- Grilled Vegetables and Viognier
Chapter 11: Mediterranean Dishes Enhanced by Viognier
- Classic Mediterranean Dishes
- Herb-Infused Mediterranean Flavors
- Viognier with Mediterranean Spices
Chapter 12: Viognier in Cooking: Recipes that Shine
- Incorporating Viognier in Sauces
- Cooking with Viognier in Main Dishes
- Viognier in Marinades and Dressings
Chapter 13: Conclusion: The Versatile Allure of Viognier
- Recap of Pairing Principles
- The Future of Viognier
- Encouragement for Culinary Exploration
Chapter 14: 10 delicious recipes that pair well with Viognier
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Yours sincerely Trude Helén Hole
Norwegian author, journalist, sommelier, lecturer & artist
