It’s been one bitch of a week in my neck of the woods as well.
I was thinking of going red tonight, but decided to pull a white from the rack after picking up dinner at Trader Joe’s.
Tonight’s wine is a 2004 Viognier from the North Coast of California - William Roan. ($8.00 or so at a local grocery store I think.)
As the bottle was chilling a bit I whipped up some candied walnuts and cut a few nice hunks of Cowgirl Creamery’s out of this world Pierce Pt. Oh good lord, this cheese is not to be believed. Creamy, with incredible flavors, yet still very subtle. And the rind is just gorgeous. Pieces of herbs of every shape, size and color are embedded in it. It’s truly beautiful.
Popped open the wine and enjoyed the first few sips on its own. Could be a little more aromatic but has very nice flavors. Honeysuckle, peach, apricot, citrus. Nice mouthfeel (medium to not quite full), smooth, clean finish. Pretty light straw/wheat color.
Enjoyed some of the nuts and the cheese with the wine and, while it was all very nice together, each item was so wonderful on its own, I decided that I was finished with the cheese and nuts and stuck to my glass of wine while I prepared (ha!) dinner. But oh, that cheese will not last long.
Dinner was a lemon and dill infused salmon thanks to my good buddy Trader Joe. All marinaded and loaded with dill in a neat little bag that I just had to stick in the oven for 15 minutes. Along with herb roasted new potatoes as a side. Ok, now *this *with the wine was a major winner. Absolute bliss in my mouth. The weight of the wine matched the weight of the salmon perfectly. The mild acidity cut through the richness and the flavor of the fish and the dill, as well as the starch of the potatoes, cleansing my mouth for the next bite, yet complimenting the bite I had just taken. So, so good.
Now, I’ve had better Viognier, but I’ve certainly had worse, and for $8, this was a surprisingly good treat. And with the dinner it was even better.
I have a 375 of a Sauternes - 2003 Chateau Gravas - waiting in the fridge for dessert, but I’m afraid to pull it out after such a wonderful meal and wine. I don’t want to be disappointed. Besides, this Viognier has a nice kick to it with 15% abv, I might be too tipsy for that dessert pretty quickly. Not to mention still full from dinner.