Scalloped shaped daikon & coconut curry sauce paired with Stags' Leap Viognier
About the food & pairing:Pan seared scalloped shaped daikon, chickpeas & coconut curry sauce
The traditional, by the book pairing would be Riesling- as it pairs well with curry. That said, I love exposing my clients to a variety of interesting pairings, therefore, I chose Viognier - an oaky Chardonnay would be another intriguing pairing. The chickpeas make this dish feel hearty and rich, which pairs well with a wine of a similar full bodied weight. The peachy, fruitiness of the wine and the spicy curry in the dish give a yin yang effect - the flavours compliment each other’s uniqueness. The buttery notes and texture of the wine, also work well with the richness of the chickpeas and the coconut texture.
About the wine:Stags' Leap Viognier Napa Valley 2016
From, a very well known winery, that rarely disappoints: this wine is no exception! Stags' Leap is one of the oldest wineries in Napa – they’ve been making wines since 1893 – and have a tremendous appreciation and respect for the Viognier grape. This is a richly textured wine, with some attractive buttery and poached peach notes on the nose. On the palate it's full-bodied, with apricot and peaches on the mid-palate, and a sharp, acidic finish. Enjoy some pleasant complexity as the flavours evolve from buttery richness to peachy fruitiness, and a cheeky lime to finish. Pair it well with richer rosy fish – salmon or trout – Cornish hen or even a mildly spicy steak tartar.