Our Guide to Viognier Pairing

Our Guide to Viognier Pairing

Viognier is a beautiful wine for food pairing. The floral aromas and stone fruit flavours go exceptionally well with lighter proteins like chicken and fish. The rich texture is perfectly suited for a goat’s cheese salad or nicely balances with Asian such as a Thai red curry or Vietnamese lemongrass chicken. And it doesn’t need to be fancy, like one of our favourites – Apricot Chicken.

For something to enjoy with our SubRosa Viognier, here are a few pairing suggestions.

bottle of subrosa viognier lying on the granite rocks in the grampians wine region
Glass of the 2021 Subrosa grampians viognier, held by a hand. Bottle of the white wine is laying next to the glass, with cheese, nuts and charcuterie nearby.
  • 1

    Barramundi with Lemon Butter Sauce: Viognier and white fish are a killer combination. The French have a dish called Fish à la Meunière. Basically, fish lightly floured, grilled in butter with a sprinkle of herbs. Simple right. For the Australian version we use Barramundi. The slightly wild flavouring of the barramundi is perfectly suited to the fresh acidity of a Viognier. Here’s a great version to try – Barramundi with Lemon Butter Sauce recipe. 5 mins of prep, 10 mins of cooking. 15 mins and you’re ready to enjoy. This is also the right amount of time to sit the Viognier on the bench (from the fridge) so the aroma can be revealed. With our SubRosa Viognier, you’ll be rewarded with the scent of honeysuckle and peach blossom.

  • 2

    Roasted Chicken with Apricot Glaze: Enhance a juicy roasted chicken with a sweet and tangy apricot glaze. The fruitiness and subtle sweetness of the glaze will harmonise with the apricot and peach notes of a Viognier, making for a delightful pairing. Here’s Adam’s favourite Apricot Chicken recipe from the Family Circle magazine. He remembers his mum making this for him as a child. He even kept the recipe book so he could make it for his own kids. You have to download it just to see the Apricot Chicken picture! And then make it!

    family circle magazine cover for the apricot chicken recipe to pair with subrosa viognier

  • 3

    Fig and Goat’s Cheese Tart: Our fig tree is bearing fruit right now so I’ve been eyeing off recipes to use them up while the season is short. This Donna Hay fig & goat’s cheese tart recipe uses store bought pastry to make it nice and quick. I love the presentation of the fig in the middle of the small tarts. It’s a dish that pairs spectacularly with our Viognier because its aromatic richness and subtle acidity enhance the tart’s sweet figs balanced with the tangy goat’s cheese.

  • 4

    Butternut Pumpkin Risotto: A creamy risotto made with butternut squash and Parmesan cheese is a rich, comforting dish, perfect for autumn time. It’s a nice pairing with the medium-bodied texture and aromatic profile of our Viognier.

  • 5

    Grilled Peach and Burrata Salad: Fresh grilled peaches paired with creamy burrata cheese, atop a bed of rocket and drizzled with balsamic reduction. A very easy salad, dressed with nothing more than a sweet balsamic. The smokiness from the grilling is delightful cut by the creaminess of the burrata. It makes a nice match with the stone fruit flavours of our Viognier.

  • 6

    Scallop Ceviche with Mango and Avocado: This is my scallop choice. The fresh, bright flavours of the ceviche with the sweetness of mango and creaminess of avocado pair beautifully with the stone fruit notes and refreshing acidity of the SubRosa Viognier. I love a tropical pairing with a Viognier!

  • 7

    Pan-Roasted Scallops with Herb-Infused Cream Sauce: Adam prefers a rich, creamy scallop dish paired with our cool-climate Viognier. For him it’s the richness of the cream sauce, combined with delicate herbs, especially tarragon and thyme, that meets the complexity of the SubRosa Viognier. This cream sauce is a good place to start, just sprinkle over the herbs to give it a fresh twist.

  • 8

    Thai Red Curry with Prawns or Chicken: A rich and spicy Thai red curry loaded with prawns (or chicken) and vegetables accentuates a Viognier’s fruitiness, while the creaminess of the coconut milk mirrors its lush texture. This Red Curry Chicken by Recipetineats is relatively easy and very delicious. Works well with chicken or swap it for prawns for a change. Red curry is an Adam favourite.

  • 9

    Vietnamese Lemongrass Chicken: Grilled chicken marinated in a lemongrass and herb mixture offers a fragrant and slightly citrusy dish that complements the floral and citrus notes of our SubRosa Viognier. I like it on skewers like in this Vietnamese lemongrass chicken recipe.

  • 10

    Tandoori Chicken: The smoky flavours of chicken marinated in spices and yogurt, are a great match for Viognier. Our Viognier’s body and aromatic intensity stand up to the robust flavours of the tandoori spices. As you can tell I love recipe tin eats by Nagi. Here’s her oven baked tandoori chicken to pair with our Viognier. 

  • 11

    Roasted Lamb Rack with Herbes de Provence: Adam spent five vintages in Bordeaux. Thanks to the Michelin star chefs who were frequently flown to the vineyard he worked at, he developed quite a French palate. Nothing beats Aussie lamb though… The thyme and rosemary in the lamb seasoning mirror the floral and herbal notes you’ll discover in our Viognier.

  • 12

    Parmesan Chicken Tenders: Bread chicken tenders in a mixture of parmesan cheese, breadcrumbs and mixed, dried Italian herbs, then bake or lightly fry until golden. Serve with a side of marinara sauce for dipping. This crispy, cheesy chicken is a hit with the kids. For the adults, the parmesan is a good match with the floral aromas of our Viognier.

With a pairing idea ready to go, you’ll need a bottle of our aromatic SubRosa Viognier. We can help you there.

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