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TN viognier and goat cheese Based on some hints here, I opened a bottle of Jewel 2004 Viognier and had it with shrimp and scallop crepes, and it worked out very well. This Viognier I thought was ok; I've had much better (that is, by themselves, but I've never found a good match for them). The pairing of Viognier with scallop and shrimp crepes (a cream sauce) however impressed me. With half a bottle left, I had salmon and lima beans, and that also was a nice match. The surprise was today. A quarter bottle was left (I'm the only one that drinks, and I don't drink much at a time) and dinner tonight was shrimp with zucchini and tomato sauce. Hmmm... I could try the viognier... I also had some cabernet (probably not a good match), gewurtztraiminer (definately not a good match), and a chard (with tomato?). Ideally I'd have chosen a syrah but I didn't have one open, and I had plenty of other wines which wanted drinking. So I thought I'd give the Vioginer a try. It wasn't a disaster, but it wasn't inspring either. But Katie mentioned that she was thinking of adding goat cheese. Well that was the magic touch - the sweetness of the tomato, the softness of the goat cheese, and the mildness of the shrimp all combined to make a perfect foil for Viognier. (at least for this $9 bottle of Viognier). So, now I have a few other ideas on how to use this wine. My rating on the modified Parker scale, from 1 to 100 (skipping the range from 50-70 and allowing double points in the range of 85-95) would be 87.3512, more or less. :) Jose -- Nothing takes longer than a shortcut. for Email, make the obvious change in the address.
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