Coincidentally just a couple of days after selecting this dish as the basis for Combinations #7 the opportunity arose to eat at Wagamama; of course I selected this dish to see how it is supposed to be. At the time I ordered a large glass of white to accompany – an Australian off-dry blend of Gewürztraminer and Riesling which went beautifully. Full-bodied, powerful of flavour and the sweetness a superb match to the dish. Sadly I forget the producer, but it was probably an on-trade only bottling anyway.
Back home I hoped this Viognier from Australia would make another brilliant match. It didn’t – quite. While the body and the vibrant flavours were of a type to balance out the fierychilii in the food and match the teriyaki and sweetchilii the wine’s inherent dryness let the side down; but only just.
Duncan MacGillivray Beau Sea Viognier, 2005, Adelaide Hills, Australia.
Available from Oddbins for £9.99gorgeousoues Australian take on Viognier. Lime is the basis but there is so much more – tropical fruits and more than a dollop of fresh, crisp apple flavours. It has had a touch of oak but this just adds a touch of creamy complexity rather than denuding the wine of fruit. A single vineyard wine which is listed on the Oddbins website as Longview Viognier. The grapes were sourced from Longview’s vineyard at Macclesfield in the Adelaide Hills. Screw-capped. Alcohol 14%.
It is a lovely wine, perfectly balanced and just right with the dish, rather than a perfect match (a touch more sweetness required). Scribblings Rating – 90/100