Pair with lobster: K Viognier

Another treat from our Bring Your Own Lobster dinner party: K Viognier. Even the cats know it's a good choice. PS: This photos was NOT staged, thank you very much.

THE STATS:
Vineyard: K Viognier
Vintage: 2007
Region: Columbia Valley, Washington
Kind: White
Varietal: Viognier 100%Web site: KVintners.com
Price: 26.99 at Crush Wine Cellar, their website lists it at $20, but also says it is sold out.

THE BOUQUET:
Now this is a wine close to my heart. This is one of the reasons I fell in love with Viognier and continue to have an on-again off-again affair with this varietal. Playfully sassy aromas of tropical fruit within a backdrop of sweet vanilla and a flutter of lemongrass.

THE PALETTE:
Light and fun on the tongue the citrus takes the drivers seat on the palette. It finishes with a lovely vanilla note. Not to heavy and not too light Viognier continues to be the "anti-Chardonnay" for me.

PAIRING SUGGESTIONS:
Throw your own BYOL party. Or try ...Halibut or cod (fish and chips, really!) King crab or think light pasta with butter or olive oil.


As a designer, Annette loves this label.

BYOL: Bring Your Own Lobster party

Friday night we had a small dinner party, one rule: Bring your own lobster tail. A few friends joined us for butter-poached lobster, spring greens salad, sauteed asparagus, Portobello mushroom risotto, pecan-encrusted lamb, and of course, wine. Which brings us to our Wine of the Week: Wallace.THE STATS:
Vineyard: Wallace
Vintage: 2006
Region: Borossa Valley, Australia
Kind: Red
Varietal: Shiraz 80%, Grenache 20%
Web site: Glaetzer.com
Price: 17.99 at Crush Wine Cellar

THE BOUQUET:
Everything you could want from a $17 bottle. The rich, dark aroma is tobacco and leather underscored by the beautiful jamminess and black cherry cola that is Barossa Shiraz. It is brightened ever so slightly by the addition of Grenache.

THE PALETTE:
Once on the tongue it doesn't disappoint, the addition of Grenache subtly turns down the volume of a typically full bodied Shiraz, to a more toned down medium bodied blend. The cherry cola and tobacco carry all the way to the long glorious finish. The tannins are light so keep this in mind with the pairing decisions.

PAIRING SUGGESTIONS:
Any pasta with red sauce, sausage and any smokey cheese (Gouda or cheddar are my favs).


Portobello risotto and pecan-encrusted rack of lamb with port wine sauce.