Pebble Viognier Three Ways
Written by Alyson Aiello on October 26, 2017
Our 2016 Pebble Viognier, California, is the talk of the taste right now at Traveling Vineyard wine tastings from West Virginia to Washington state. Why? Because Pebble, a full-bodied white wine, pairs beautifully with pumpkin dishes, both savory and sweet. Our Viognier has touches of lemon, ripe Golden Delicious apple and stone fruit flavors on the palate with white flowers and a hint of coconut on the nose—qualities that make it a perfect match for fall flavors. Ready to experience Pebble? Here are our top three ways to Viognier this fall.
Photo Credit: Kisha Dlugos
Viognier, pronounced vee-yoh-n’yay, is a perfect sipper for fall gatherings! Our Director of Sommology, Missa Capozzo, has a few tips on how to serve our Viognier and bring out the best in the wine. “The proper serving temperature for Viognier is around 52 degrees. This allows the richness and the fruit notes of the wine to come forward. If you store Pebble in your food refrigerator and serve immediately upon removing, that would be a little too cold and would mute the delicious fruit flavors. A good rule of thumb is to let the bottle sit outside the refrigerator for about 15-20 minutes to warm, just slightly, bringing it to the proper serving temperature.” Serving with a small snack? We recommend gingersnaps, or an herbed goat cheese with crackers.
Our pick for a delish dinner with Pebble Viognier is a savory pumpkin entrée that will score major points at Sunday dinner—or even at your Thanksgiving table. Pumpkin risotto—with goat cheese, applewood smoked bacon, grated Parmesan, fresh thyme and nutmeg—paired with Pebble is food + wine Zen. “Not only will the pumpkin flavor itself be showcased, but the fats and salt of the bacon, as well as the acidic goat cheese, will make the fruit flavors of Viognier pop and smooth out the wine’s texture,” says Missa. Pro Sip Tip: Start sipping while you’re stirring. Our Pebble will keep you company while you practice the patience required of risotto!
Photo Credit: Missa Capozzo
We’ve saved the best for last: pumpkin dessert. Sure, you could serve a traditional pumpkin pie, or even a nice pumpkin roll (who can resist that?); but we’re placing our bets on a dessert that floored us at a recent Traveling Vineyard wine tasting. It’s called “Death by Pumpkin Trifle” and when paired with our Viognier, it steals the show. “Pebble is an aromatic wine that also boasts notes of baking spices, similar to the ones you will find in pumpkin flavors,” Missa says. That’s why it’s a match made in pumpkin spice heaven. You can find the recipe, submitted by Liz Laudone, below (thanks, Liz!).
Discover 2016 Pebble Viognier, California, for yourself! Stop by our Facebook page and let us know your favorite way to Viognier, or snap a picture of your Pebble + pumpkin moment and tag us on Instagram, #travelingvineyard.
Death by Pumpkin Trifle
Recipe: Liz Laudone
- 2 to 3 cups cubed or crumbled spice cake (Dunkin Hines or Betty Crocker)
- 1 can pumpkin (16 oz.)
- 1 teaspoon each: cinnamon, nutmeg, ginger
- 1 and 1/4 cups cold milk
- 2 packages of butterscotch instant pudding
- 1 large container of Cool Whip
- 1 bag of Heath Bar (toffee and chocolate) pieces
Prepare dessert in a glass trifle dish. Bake the cake and set aside to cool. While cake is cooling, mix pumpkin, butterscotch pudding (unprepared), milk and spices together in a large mixing bowl. Set aside. Cut cake into small squares, or crumble by hand, and layer cake pieces into trifle dish to create your first layer. Scoop enough of pumpkin mixture to coat the cake and to create your second layer. For the third layer, spread Cool Whip then sprinkle with Heath Bar pieces. Repeat all layers until dish is full, ending with Cool Whip layer. Chill for 2-3 hours before serving. Sprinkle more Heath Bar pieces on top, and serve with a 4 oz. glass of 2016 Pebble Viognier, California.