Wine Wednesday: 2009 Viognier and Asian Grilled Rainbow Trout

Jill M. Rohrbach

Here’s a dinner idea based on a bottle of wine from Raimondo Family Winery, which operates its tasting room and produces its wines at Blue Lady Resort in Gamaliel (near Mountain Home) in the north central Ozarks. While it’s new to Arkansas, the Raimondo Family Winery has been producing wine in California since 1950. Italian varietals, reds and whites, are Raimondo’s specialty – not surprising since the family heritage is rooted in Palermo, Sicily. The winery offers the widest selection of dry and semi-dry wines made from California grapes in the Ozarks.
Vintner Margie Roelands describes her 2009 Viognier as having a good body and a lingering peppery finish. On the nose, it has bright acidity, with spicy flavors of apple, pear and mango. On the palate, this delightful wine has a vibrant, floral bouquet of white peach, pineapple, and orange blossom. With food it goes well with trout, curry, steamed clams, any seafood, Asian dishes, chicken or pork.

Gaston’s White River Resort in Lakeview provides recipes on its Website. I like the idea of trying their Asian Grilled Rainbow Trout recipe with this Viognier.

4 6-ounce Rainbow Trout Filets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1/2 teaspoon crushed red pepper
2 tablespoons lime juice
salt to taste

Preparation: In a medium bowl, saute ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel.
Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes.
Gently turn. Grill for 2 more minutes, or until trout turns opaque.
Serve immediately with lime-ginger mixture.
Join the Conversation