We attended the DC's Wine Country Food & Wine Festival this past weekend and what a weekend it was. I was fortunate to only have to work two days of the event and enjoy one day. While I was out tasting some fabulous Loudoun County wines, I came across Endless Summer Harvest, offering salad samples with an awesome dressing made with our Viognier. So...Mary Watson and myself got a glass of Corcoran Viognier, a plate of salad and did the food & wine pairing. All I can say is YUM!! So when pairing foods, including veges, it is nice to add some wine to your favorite recipe.
We also found some wild Wine Berries growing on the property at Whitehall, picked some and did a wine & berry pairing. It went very well with our Cabernet Franc, which has hints of raspberry. What I realized is that you don't have to think steak, chicken or pasta when doing your wine & food pairings...you can use simple herbs, fruit or veges to enhance the flavor profiles of a wine.
I thought everyone should try this pairing so here is the recipe...
Zesty Mustard Viognier Dressing
1 c. Mayonnaise
1/4 c. Dijon Mustard
1/4 c. Viognier Wine
1 Tbsp. Sugar
1 tsp. Honey
1/4 tsp. Black Pepper
1/4 tsp. Kosher Salt
Yeild: Approximately 1.5 Cups
Wisk all ingredients together until smooth and creamy.