“Floral and fruity, with a full body”
- Vintage: 2021
- Varietal: Viognier
- Appellation: El Dorado
- Vineyard: North Slope
- Alcohol: 15.3 %
- Size: 750ML
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The 2021 Viognier is a lovely pale gold in the glass. Acacia, honeysuckle, over-ripe peach and apricot aromas jump from the glass as well as orange creamsicle, melon and cardamom spice hints. It is pleasantly viscous on the palate, with the fruity flavors returning and the spice that Viognier is known for shining through.
Paired with Portuguese Chicken Stew
1 cup of rice flour
2 Tbsp. plus ¼ tsp Smoked Paprika
3-3 ½ lbs of boneless/skinless chicken thighs cubed
2 tbsp. extra virgin olive oil
114.5 ounce can of fire roasted tomatoes in juice
4 oz of prosciutto, chopped
12 cipolline onions or pearl onions
2 large roasted red peppers cut into ¾ inch wide strips
6 large cloves of garlic, pressed
4 large fresh sprigs of Italian Parsley
4 large fresh bay leaves
½ cup of dry white wine
½ cup of tawny port
1 tbsp. of Dijon mustard
1 tbsp. of tomato paste
1 tbsp. of butter (optional)
Preheat oven to 350. Whisk together flour, 1 tbsp. of paprika, 1 ½ teasp of salt and ½ teasp of fresh ground pepper in a large bowl. Add chicken pieces to the flour mixture to coat. Heat the oil in a heavy skillet and brown the chicken. Then set aside.
Put browned chicken in an oven proof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley and bay leaves and sprinkle with ¼ teasp of paprika.
In the skillet you used to brown the chicken add the wine and port and bring to a boil scrapping the brown bits from the bottom of the pan. Then whisk in the Dijon mustard and tomato paste and pour over the chicken mixture.
Cover and transfer to the oven and cook for 1 to 1 ½ hour. Discard the parsley and bay leaves. If you want to thicken the sauce, remove the chicken and the vegetables, combine 1 tbsp. of flour and 1 tbsp. of butter, make a paste and then add to the sauce in the pan. Simmer to thicken to the desired consistency.