Welcome to Second Ferment! Wine pairs well with life ... and food, travel, people, work and play. Grab a glass and join me as I explore the wine scene in Ottawa, Canada, and beyond. Love hearing from my readers, so please leave a comment or drop me a line. Cheers! - Bethany

Sunday, February 08, 2009

Quaff this: Viognier-Chardonnay and Verdicchio

This was a great weekend for wine. I used the excuse that I needed to practice and opened up some selections from our cellar. (My technique is improving, FYI. It's all in how you hold your tongue, apparently.)

Fazi Battaglia 2007 Verdicchio dei Castelli di Jesi DOC (Marche, Italy) - From my most recent spree at Vintages, this was a great "sipper" wine that could stand well on its own, match with a dozen different appetizers, or do well with pasta, poultry or light fish. It was zesty and lemony on the nose and palate, refreshing, acidic and crisp on the finish. We had it with turkey skillet for dinner on Friday night, and then served the rest with a deli bar lunch the next day.

Parri Estates 2007 Viognier-Chardonnay (South Fleutieu, Australia) - Another recent purchase, this one just for fun. What a great buy: white peach, pear and floral aromas with medium-high acid, a slightly oily and weighty body, with terrific balance. It straddles the line between varietals, showing lychee and citrus one minute, oak and vanilla the next. We had it with poached salmon drizzled with béarnaise sauce and a garden salad. Something with a bit more acidity - maybe a sauvignon blanc - would have paired better with the fatty fish and buttery sauce, but we certainly weren't complaining.

1 comment:

  1. Practice by putting water in the bottle, followed by the cork and some plastic wrap.
    The wrist and fingers have more to do than the tongue. Save it for tasting.
    - Da

    ReplyDelete

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