Concha y Toro

Ania Smolec 21/11/2014

Viognier: the white variety with a red wine heart

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Esta variedad del Ródano, que en Chile logra una vibrante personalidad, nos regala una gran estructura y voluptuosidad aromática. Esto nos permite maridarla con platos contundentes y complejos. Por algo es conocida como una cepa blanca, pero con el corazón tinto.

In the literature you can find many hypothetical stories about the origin of the Viognier. But the true story- it is unknown. The most probable version says that they were Romans, which brought Viognier to the Rhône. The variety has found its home in Condrieu where is the only one grape variety permitted in this small French appellation. In the New World, especially in Chile, Viognier develops a charming and multi faces personality.

Aromas del Viognier_EngViognier is often compared to Chardonnay. The reason of that is similar firm structure and food friendly character of both strains. The main difference between those two is in the aromatic profile. Viognier is famous from its notes of peaches, apricots, violets, acacias, and can also express the minerality.

The style of Viognier depends from the vision of the winemaker and with some viticulture techniques can be obtained more light and fresh or full bodied and complex wines. Many times a key factor is a contact of Viognier with oak. Although its “red heart”, this is absolutely perfect wine for the summer: fresh and intense, rich in aromas and flavors. Its spicy notes, sometimes include some notes of nuts, great structure and creaminess, making this variety a versatile companion for many summer recipes.

The classic matching for this variety are white meats (poultry, fishes), shellfish, and mild cheeses. Viognier has highly aromatic bouquet which matches well with Thai cuisine. Use your creativity and add to your cooking saffron, curry, ginger and coconut milk. Those exotic flavors are easy to find in the stores, and can give a completely new dimension to your recipes and underline the unique character of this variety.

To introduce you to the world of this variety and to feel its special and seductive aromas, we recommend you Concha y Toro Casillero del Diablo Viognier. To expose all the character and the freshness of Viognier, the grapes for this wine come from two coastal valleys: Casablanca and Limarí. It is a blend of classic notes of peaches and pears with aromas of tropical fruits like mango and papaya. This Viognier has been in contact with French oak barrels. Thanks to that the wine gains some elegant nutty and toasty notes.

Our Casillero del Diablo Viognier is a round, well structured wine with good acidity and we want to recommend you with it the Pad Thai dish. Don’t be afraid. This recipe is easy to prepare and will spread aromas of Viognier all over your kitchen.

Ingredients

Pad_Thai

  • 200 gram pad Thai rice noodles
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil
  • 2 tablespoons brown sugar
  • 1 cup fresh soya sprouts
  • 1 cup cilantro
  • 1/2 cup chopped peanuts
  • 1 teaspoon Asian chili paste
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ½ cup julienned carrots
  • 4 ounces boneless, skinless chicken breast sliced into strips
  • 12 medium to large shrimps, peeled and deveined

Directions

  1. In a small bowl, whisk together the soy sauce, olive oil, chili paste, lime juice, and brown sugar. Whisk until smooth.
  2. Wash and cut into the cubes the chicken breast. Blend with marinate, let it absorb flavors for 15 minutes.
  3. Bring a large pot of salted water to a boil. Remove from heat and add the noodles. Let sit roughly 10 minutes, or until soft. Drain and rinse under cool water.
  4. Heat a large wok over medium- high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute.
  5. Add the chicken, carrots, shrimps and stir-fry until chicken and shrimps are browned and cooked through.
  6. Add noodle and soya sprouts and toss to coat.
  7. Cook until heated through, about 2 minutes.
  8. Serve Pad Thai, garnish with cilantro and chopped peanuts.