’09 Viognier Recipe Winner

July 3, 2010 § Leave a comment

And the winner is….

Grand Prize: Bouillabaisse by Carrie Metz.

Runner-up: Shrimp in White Wine Sauce over Arugula by Jaime Giles.

Come into the tasting room Saturday, July 3rd to sample Carrie’s Bouillabaisse, catered by Magnolias at the Mill between 12pm – 2pm while food lasts.

Then grab a bottle of Double Gold-winning ’09 Viognier and stay a while…


Broth: (can be made 1 night ahead)

1/2 cup extra-virgin olive oil

6 shallots, chopped

1 fennel bulb, cored and chopped (reserve green frilly top)

2 1/2 teaspoons minced garlic (1 clove)

1 teaspoon tightly packed saffron

1 (14-ounce) can of diced tomatoes

16 ounces clam juice

2 1/2 quarts of fish stock (use Knorr fish bouillion cubes)

4 sprigs fresh thyme

4 fennel fronds

2 bay leaves

Salt and freshly ground pepper


1/4 cup extra-virgin olive oil

4 teaspoons minced garlic (2 cloves)

1/2 medium fennel bulb, cored and diced

2 medium yukon gold potatoes, peeled and diced into small cubes

1 large tomato, peeled and chopped

1 cup Sunset Hills Viognier

1 pound littleneck clams (or mussels), scrubbed and rinsed

1/2 pound shrimp, shelled and deveined

1/2 pound scallops

1 1/2 pounds cod fillets, cut into chunks

1 tablespoon freshly squeezed lemon juice

3 tablespoons chopped fresh basil


For broth: In a large pot, heat the olive oil. Add the shallots, fennel and garlic and cook over medium-heat until softened. Add the saffron and cook, stirring for 1 minute. Add the can of tomatoes and cook over medium-high heat, stirring for 2 minutes. Add the fish stock, clam juice, thyme sprigs, fennel fronds, and bay leaves and bring to a boil. Simmer over medium-low heat for 45 minutes. Strain the broth, and discard the vegetables. Boil over high-heat for 20 minutes. Season the broth with salt and pepper to taste.

For soup: In a large pot, heat the olive oil. Add the garlic and fennel and cook over medium-low heat, stirring occasionally until tender. Add the potatoes and tomato, and cook until just tender. Stir in the broth and wine, and bring to a boil. Add the clams or mussels and cook over medium-heat until they start to open (discard any that stay closed). Add the shrimp, scallops and cod and simmer until all of the seafood is just cooked, about 5 minutes. Stir in the lemon juice and basil; season with kosher salt and pepper.

Serve with crispy sliced baguette, with a Creamy Goat Cheese spread that’s been seasoned with Cayenne pepper for a bit of a spicy kick.

Shrimp in White Wine Sauce Over Arugula

¼ cup extra virgin olive oil
4 T butter
2-4 cloves of garlic (depending on taste preference), minced
1 cup Sunset Hills ’09 Viognier J
4 small tomatoes (Roma or plum work well), roughly chopped into small pieces
1 lb. of shrimp, peeled and deveined
½ -1 teaspoon red pepper flakes (depending on taste preference)
4 cups baby arugula, rinsed and patted dry
4 oz. goat cheese, crumbled

Directions :
In a large nonstick skillet, heat oil & 2 tablespoons butter over medium heat.  Add the garlic and cook until soft, about 1 minute.  Do not let garlic brown.  Raise heat to medium high; add wine and bring to a simmer.  Add tomatoes and cook another 3-4 minutes.  Add shrimp, red pepper flakes, and the other 2 tablespoons butter, cook until shrimp is pink and no longer opaque.
Divide arugula evenly among 4 small plates.  Top arugula with shrimp and tomatoes; top shrimp with goat cheese. Drizzle a bit of the cooking liquid over whole salad.

Enjoy with crusty bread, such as ciabatta or French. Serves 4.

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