Have you tried Yalumba Viognier wine? Viognier wine is an aromatic, food-friendly wine varietal. It is a lesser-known, premium variety and typically comes from the old wine world in France. It is a wonderful food-friendly wine to both cook and pair with.
Guide to Viognier Wine
Viognier is a textural white wine that originated in the historic appellation of Condrieu in southern France. Defined by its perfumed aromas, Viognier produces some of the greatest white wines in the world.
Yalumba is the oldest family-owned winery in Australia that was established in 1849. They are the pioneer of the Viognier varietal in the new world. How to pronounce Viognier, Vee-on-yay.
The Yalumba Viognier is fresh and flavourful with that is fruit driver. It has typical notes of tangerine, honeysuckle, mango, and peach. It also has a medium body with a slightly oily character that adds weight to the wine.
Yalumba and Sustainability
Yalumba has developed their own sustainable viticulture program since the mid 1990s. For every hectare of vineyard they own, they have at least one hectare of native vegetation. They have been awarded 43 accolades globally for sustainable practices, including sustainable wine growing.
In 2016, they installed the largest solar system in an Australian winery, which generates approximately 20% of our on-site power use. We are also in the process of a water preservation trial that imitates the anticipated harsh conditions of climate change.
Minimal Intervention Winemaking is a natural fit for sustainable practices. We intend to make as little impact on the natural environment as possible during our winemaking process, from the vineyard to the cellar.
The Yalumba Viognier is the perfect pairing for the creamy Lobster pasta.
Lobster Pasta Recipe With Yalumba Viognier
- 1 – 2 packages frozen lobster meat from Chefs Pantry (link to claim Chef’s Vault discount)
- 1 medium onion, coarsely chopped
- 2 celery stalks coarsely chopped
- 2 garlic cloves, peeled, smashed
- 2 sprigs basil or tarragon
- 4 cups heavy cream
- ½tsp. crushed red pepper flakes
- 1 package of bucatini or spaghetti
- 1Tbsp. unsalted butter
- 1 cup Parmesan, finely grated plus more for serving
- 1/4 cup chopped chives
- freshly ground black pepper
Thaw out the frozen lobster meat from Chef’s Vault.
Once the lobster meat is defrosted cut into small bite-sized pieces. Add some oil in a frying pan and quickly sautee the lobster meat until cooked through.
Add chopped onion, celery, garlic, basil, cream, and red pepper flakes to a deep pan. Bring the cream to a boil, reduce heat to medium and simmer. Stir occasionally and continue to simmer until cream is reduced by half, approximately 30 minutes.
Once reduced, strain the cream through a fine-mesh sieve into a medium bowl. Press the solids with a large spoon to get all the liquid out and discard solids.
Bring a large pot of salted water to a boil and add the pasta. Cook according to pasta packaging or to your liking. Drain the cooked pasta and reserve 1 cup of pasta water.
Return the cream to a Dutch oven or a wide deep skillet. Bring the cream to a simmer. Add the lobster meat and butter to the cream and stir to combine. Add additional cream if the sauce is too thick.
Add pasta to the cream saucepan and toss gently to combine. Add 1 cup of grated Parmesan cheese, a bit at a time until the sauce is thick and the cheese is incorporated. If the sauce is too thick, add a splash or two of the reserved pasta cooking water to loosen it up. Note that the cream sauces will naturally thicken as it cools.
Transfer the lobster pasta to a platter. Top with chives and some black pepper. Serve grated Parmesan on the side.
TIPS: The lobster cream sauce can be made 24 hours ahead. Just strain and transfer the sauce to a resealable container and refrigerate. Once you are ready to make your pasta, warm the sauce in a Dutch oven over medium-low heat.