WINE: 2007 Cline Viognier
FOOD: Garlic Parmesan Prawns with Grilled Lemon Slices
With aromas of peach, pear, orange blossom and honeysuckle, this Viognier from the Sonoma Valley is very pleasing to the nose. Stone and tree fruits and a pronounced floral component are repeated on the palate. This is a fairly dry wine with sufficient acidity, but it’s slight sweetness is a perfect match to the succulent sweetness of grilled prawns. A hint of oak and vanilla round out the finish, pairing beautifully with the recipe’s aged cheese.
Viognier is best known as the major white wine varietal of France’s northern Rhone valley. Viognier produces a highly aromatic wine, with many complex components which may attract many red wine drinkers because of it’s complexity. With full body and soft mouthfeel, It is also a great alternative to Chardonnay. Viognier is also a great wine for a wide array of food pairings. It can easily handle full-flavored and richly textured recipes, as well making a perfect cocktail wine that matches well against a wide array of appetizers and cheeses. In my opinion, Viognier is the most under-appreciated white wine varietal.
GRANT HENRY
PRICE: about $15.00
Also pairs well with: Asian food, butter sauces, chicken, curries, hearty fish, lobster, nuts, veal
Category- White
Varietal- Viognier
Region- Sonoma Valley, CA
Available at:
I managed to break my jaw falling down a flight of stairs (yes, really.) This was delicious; thanks for the recipe!
I was a waitress at Cavanaugh’s over 10 years ago and loved their poblano soup. I have been searching for a similar recipe recipe for years now. I can’t wait to give this a try.
IS our gain. I love soup and your recipes are awesome!!
I came across this recipe today while I searching foodgawker for soups, and thank God I did!
I am four weeks into an all liquids diet because my mouth is wired shut too. Though I’m not yet a food blogger, I will be starting culinary school being unable to eat anything more solid than noodles.
I am going to try this recipe tonight as it looks amazing. Let me know if you ever need any more soup recipes!
That is an eerie coincidence! GREG
I’m getting caught up on your site today, and I’m so glad you’re making soups. Sorry, I know you’re not so happy about that, but this looks incredible. Your spicier version sounds perfect. Must try.
We are so ill-educated in the matter of chili peppers over here that the “varieties” we get are either “red chili” or “green chili” and that’s usually about it. There’s one speciality shop I know of that actually labels different chilis, like jalapeno and scotch bonnet — I don’t know if they would have poblano and I’ve certainly never cooked with it. I must have a look and see…
Posole has been my favorite Mexican soup but this may very well supplant it! Thanks for sharing both recipe and reminiscence!
I will have to keep this in mind when our peppers fully ripen, which doesn’t look like long.
Hang in there, Greg. I predict you won’t eat soup for 6 months once you’re all healed;)
This soup sounds great. What do you think about using masa flour for the “roux” instead of grinding up tortillas?
I thought of that too. But this is how Evelia made it and I stuck to it. GREG
This sounds amazingly good! I love poblanos!
For some reason, when I’m under stress (or ill) I always crave spicy foods.
I can have soup all year round, and the spicier the better!
Sorry about your jaw — you are right — what irony for a food blogger to have his jaw shut??!!
I planted poblanos in the garden this year — I can’t wait for them to grow now!
I love poblanos and this soup sounds like it was made in heaven. I confess to trying foods from different cultures the one area I usually let slide are the soups, not any more, after seeing this delicious recipe I am determined to give them their due.
I can’t wait to give this a try. Sounds excellent, and I love the story behind it.
I am so glad you didn’t include tortillas. I don’t like soup with those in it! Mmm I have been ill with a migraine plus the nausea for over a week now but as soon as I am able I will get the ingredients for this and make it. I have really never had a true Mexican soup. When I made my comments to you, I was really hoping for one. I love the hot peppers that are used in Mexican cooking and loved the idea of having them in a soup form. MMMM. I cannot wait to try this. Thank you so much for coming up with this recipe. As soon as I am able to make it and try it out I will be sure to leave you a comment! I love cheese and will have the chicken on the side. 🙂
Gothixhalo
Continuing to feel bad for you and would bring you your favorite soup if I was closer! The soup sounds really good but I bet you will hate soup by the end of this ailment.
I just made a Filipino arroz caldo, a rice porridge that I made for my sister who just had major surgery and needs to eat real soft food. I’ll be posting it soon. If I had your problem, I would want to eat something spicy too!
It’s not too hot for a hot and spicy soup. Cheese + peppers = good.
There is no such thing as tortilla soup. Ha, oh well, I thought it was a fun idea.
Eric
I have eaten Tortilla Soup a lot. I know there is “such a thing”. Which is why I let it pass when Evelia made that comment. I think she may have been trying to say that Tortialla Soup is not a truly Mexican soup, but one invented in the USA to have the flavors of a Mexican soup. But since I did not ask what she meant, this is just a guess. GREG
This soup’s aroma alone must be a comfort. I like your suggestion of serving the chicken on the side as sometimes I’d rather do without, but don’t want shortchange fellow diners.
Nice. A lovely story to a soup almost forgotten. I’ve never had problanoes in soup before. I’ll need to give this a try with the fixings.