Viognier and pork
Disclaimer: The booze which features in this post was supplied for free by WineSelectors. Make of that what you will.
If we’re friends and we’ve gone out to dinner together, you’ll probably know that I don’t like pinot noir. Because if we’ve gone out for dinner together, I’ve more likely than not ordered pork, I’ve probably ordered it for you too, and you’ve probably jumped to the conclusion that you should drink pinot with your pork. At which point, I’ll scrunch up my face, and declare that I don’t drink pinot. At least not Australian pinot. (I was coerced into trying – and subsequently liking – a French grand cru bourgogne at the Royal Mail Hotel a while ago.)
Anyway, when WineSelectors offered to send me some wine to try and review on this blog, I thought, “Free booze!” and then immediately caveatted that I was going to be bluntly honest about what I thought of the wine. To which they replied, “Well, that’s fine. Because you’ll be choosing the wines yourself.” Which basically meant that I was a bit screwed, because I don’t know that much about wine, I just know what I like. One of the things I know that I like is viognier, so I included a bottle of the Hugh Hamilton Loose Cannon Viognier in my order.
And though I probably am an alcoholic, I’m not an anti-social alcoholic. So I invited a couple of friends over to dinner to help me ‘taste’ the wines (read ‘finish’). And because it wasn’t a Friday night, eating wasn’t cheating, so I made dinner. A roast rack of pork, no less. Oh yeah, that rant about pinot before wasn’t that random. This is what the rack looked like before (that’s salt, pepper, rosemary and sumac on there):
… and after! (After 20 minutes in an oven on max, followed by an hour at 160c.)
We had some green beans with goat’s cheese, a cannellini bean, pea and cavolo nero mash, and I made an onion jam.
Damn I love it when meat blushes at me.
But yeah, so, the wine. I discovered a few things about this Loose Cannon Viognier.
- It doesn’t really have any bouquet when it comes out of the fridge. This does change as it comes closer to room temperature, at which point it smells vaguely citrus-like.
- It’s DAMN FRUITY. (I mean that in a good way.)
- It doesn’t go well with hommus. (We had nibbles before dinner proper.)
- Mr J claimed he could taste quince in the wine, but I think that was more likely to do with the quince paste he was slathering on his crackers.
- The wine is kind of savoury, with orange notes.
- It’s pretty good with pork!