Woodbridge Viognier Perfectly Paired

with Grilled Blue Nose Bass

Obviously Will’s cooking doesn’t please just his family or Woodbridge Winery’s director of winemaking, Todd Ziemann, wouldn’t have turned to him for the perfect recipe to go with his delightful 2005 Viognier. “While the Viognier grape has long been prized in France for its floral personality,” comments Todd, “it has only recently become more abundantly planted in California. We were extremely lucky to find such high quality fruit in vineyards within the Lodi AVA, near the winery.
“Mother Nature was kind in 2005,” says Todd. “We had ideal weather during harvest and brought the grapes in at their peak maturity, when the distinctive floral character is most intense.” In describing the wine, Todd is enthusiastic about the perfumed aromas and silky flavors that are rich with a lush touch of honeysuckle, apricot and tropical fruit. With all its intense fruitiness the wine has a fine balance that makes Todd’s dry style of Viognier an elegant match for a wide variety of appetizers, salads and entrees. “Its blend of flavors makes it a first choice for almost any seafood dish,” comments Todd, “but I find it goes extremely well with Will’s grilled bass with its tasty notes of orange, spicy pepper and a hint of soy.” Though the grilled blue nose bass would be Will’s first choice, both he and Todd feel that with the 2005 Viognier any firm white fish would be equally as appropriate a companion.

GRILLED BLUE NOSE BASS
WITH MANDARIN ORANGE SALSA
(Will Ownbey, School Street Bistro)
You may substitute any firm white fish for this recipe.

• 3 tablespoons Olive Oil
• 2 tablespoons Canola Oil
• 3 tablespoons Rice Wine Vinegar
• 3 tablespoons Chopped Cilantro
• 3 tablespoons Soy Sauce (low Sodium)
• 2 tablespoons chopped fresh Ginger
• 2 tablespoon chopped fresh Garlic
• 1 ea Fennel Bulb, rough chopped.
• 2 ea Green Onion Bunches, Chopped
• 1/2 Red Onion sliced thinly (about 1 cup)
• 1/2 Red Bell Pepper, julienned
• 1 8oz can Mandarin Oranges (reserve juice)
• 1 medium fennel bulb, julienned
• 6 Bluenose Bass Fillets (4 to 5 oz)

Combine olive oil, vinegar, cilantro, 1 tablespoon soy sauce, ginger, 1 tablespoon garlic with reserved Mandarin juice. Add fennel, red onion, bell pepper and oranges gently toss. Place in a glass bowl and chill for one hour. Drain excess juice before serving.
In a small bowl combine remaining soy sauce, canola oil and garlic.

To prepare the fish:
Liberally brush each side of the filets with soy oil and garlic mixture. Allow fish to sit for 10 minutes refrigerated. Bring barbecue or grill to medium heat. Cook on each side about 3 minutes or until opaque in center.
Top with Salsa, garnish with green onion and serve immediately.

Related Information

• Woodbridge by Robert Mondavi
• 2nd Annual Primo Vino Festival