2006-05-12
 Al Fresco Perfection,
From Vine & Garden to Table
… Let Spring Begin! When you enjoy a glass of Garré Viognier 2004, you are unwittingly participating in the long overdue resurrection of this light and crisp wine that is taking the wine world by storm and challenging the once vice grip monopoly of Chardonnay in the world of the whites. Viognier has gone from near extinction to rising star in the last ten years, particularly in the California appellations, due in large part to its versatility in pairing with a wide variety of recipes. Executive Chef Ty Turner at Garré Winery in Livermore uses the wine as both a pairing and infused into the sauce of his “Spring Vegetable Pasta with Saffron Infused Viognier Sauce”, perfect for a spring lunch or light dinner.
Garré Viognier 2004 offers herbaceous and fruit flavors that offer a burst of flavor that brings the budding freshness of mango, with lingering notes of fresh peaches on the finish and is paired perfectly with the light, spring dish. The bouquet brings forth pear blossoms and honeysuckle, perfect for the blossoming spring herbs and vegetables used in this fresh, light dish. The round, full mouth and medium long finish has enough acid that lingers to bring about the citrus aroma that complements the subtly sweet qualities of fresh, spring baby vegetables. The orecchiette pasta has light flavors that let the wine come through, allowing this “rising star” to complement and shine at the same time. The saffron in the wine-infused sauce exudes a “perfumey” flavor that complements the floral components of the wine. The herbaceous quality and slightly acidic elements of the wine complements the garden fresh herbs and vegetables in the dish that lends to the perfect pairing of wine and cuisine. You can enjoy more food and wine pairings every day for lunch and on Friday nights for dinner at Garré Winery, where you can enjoy a changing menu that emphasizes local, organic, Estate grown and seasonal ingredients. Call (925)371-8200 for reservations or check their website at . Enjoy this recipe of Spring Vegetable Pasta with Saffron Infused Viognier Sauce with a nice bottle of Garré Viognier 2004 and let Spring begin!
SPRING VEGETABLE PASTA WITH
SAFFRON INFUSED VIOGNIER SAUCE
Serves 8
- 3 cups Viognier from Garré Winery
- 1 Tbsp saffron
- 1/2 cup water
- 1 lb
. yellow tomatoes
- 1/4 lb. French beans
- 1 orange bell pepper diced
- 1 bunch asparagus tips
- 3 fresh roma tomatoes – cut into wedges
- 1/4 lb. baby zucchini – split
- 1/2 cup roquette
- 1/4 cup garlic chives – chopped
- 1 Tbsp. borage flowers
- 2 Tbsp. olive oil
- 1 Tbsp. lemon thyme
- 1/4 cup pecorino cheese
Procedure1
Sauce:
Core and slit an “x” in the tops of the yellow tomatoes. Dunk in boiling water for 1 minute and remove. Peel skins, cut in half and strain seeds by squeezing and reserving juices. Rough chop yellow tomato flesh. Heat wine over high heat in a non-reactive pan until the volume of the wine is reduced by 50%. Add bell pepper, saffron, yellow tomato flesh, juice and water. Simmer over medium heat for 10-15 minutes.
While the sauce is simmering, you can begin the pasta.
Pasta:
Cook the pasta in salted water until al dente. Strain but do not rinse! Toss hot pasta with olive oil and set aside.
Complete: Simmer French beans, asparagus, Roma tomato and zucchini for 5 minutes in the sauce that should be done simmering by now. Toss the sauce with the pasta, roquette and pecorino cheese. Garnish with garlic chives and borage. Enjoy with a nice glass of Viognier from Garré Winery! Makes 4-6 servings.
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