Monday, May 17, 2010

Michel Schlumbereger Viognier

Dinner last night was grilled swordfish with some fresh fava beans.  The fish was marinated for an hour in a olive oil, fresh rosemary, garlic. lemon zest, lemon juice and Aleppo pepper and then tossed on a hot grill until it was cooked to medium.   The Aleppo and the lemon zest stood out here.  Nice flavoring.

The wine was a 2009 Michel Schlumberger estate Viognier from a limited release of 280 cases.  The wine was bright and clear and smelled of pear skins and pineapple, and maybe a little bit of Kiwi fruit.  It also had a whiff of the light kerosene smell I get from a good Condrieu.  The kero smell is not nearly as pronounced as it is in Riesling, but it's there in Viognier as well.   Great acidity and sharpness led to the pineapple and almost ripe pear flavors.  The finish seemed to be going sweet, but the very end was bone dry and wonderful.  Super match with the swordfish as it really picked up the Aleppo and lemon. 

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