This Viognier possesses the vintage’s classic characteristics: a crisp bouquet with hints of pears, citrus and honey, with a hazelnut creamy finish.
This recipe is shared on our website courtesy of Jill Hough, author of 100 Perfect Pairings: Small Plates to Enjoy
One 1-pound loaf walnut bread or crusty artisan bread, cut into 1-inch cubes.
5 cups shredded Gruyere cheese (about 1 pound).
2 tbl all-purpose flour
2 tbl chopped almonds, toasted
2 tbl chopped hazelnuts, toasted
2 tbl chopped macadamias, toasted
1 cup Idle Hour Viognier
2 tbl kirsch, optional
Preheat oven to 375 F. Place the bread on two rimmed baking sheets and bake until very lightly toasted on the outside but still soft in the middle, about 8 minutes.
Set aside to cool slightly or completely.
In a medium bowl, toss the cheese with the flour. In a small bowl, combine the nuts. Set both bowls aside. (You can prepare the bread, flour, and nuts up to 4 hours in advance, storing them loosely covered at room temperature.)
In a fondue pot or medium saucepan over medium high heat, bring the wine to a simmer. Lower the heat to medium-low and stir in the cheese mixture, about ½ cup at a time, adding more when the previous addition has melted.
Set aside about 1 tablespoon of the nuts. Stir the remaining nuts and the kirsch, if using, into the cheese mixture. If not using a fondue pot, transfer the mixture to a serving bowl. Sprinkle the reserved nuts on top and serve hot, with the toasted bread on the side for spearing and dipping.
2009 Viognier – John Simpson’s Vineyard Barrel Select