Tangerine Hibiscus Chicken & Viognier

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Tangerine Hibiscus Chicken & Viognier

37.00

The trick to pairing foods with Viognier wine is to fully respect its delicate floral notes and medium acidity.  We focused on embellishing and expanding the wine’s core notes of tangerine.

The aromas in the dish should heighten the fruit flavors and creaminess in the wine.

Type of Pairing: Complimentary

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Flavor Profile of the Rub:

  1. Tangerine Peel

    • Tangerine’s sweetness infuses this savory dish with sophistication. The zest of tangerines can be found in Iberian sweets, Middle Eastern couscous and Sichuan stir-fries.

  2. Hibiscus

    • The flavor profile of hibiscus is tart with a cranberry-like flavor that is mildly bitter with tannin undertones. It’s also been described with a taste that is similar to lemonade.

  3. Sandia Chile Powder

    • Sandia chile peppers were developed by the famed Chile Pepper Institute at New Mexico State University.  Sandia Chiles have a mild fruity sweetness that brings to mind the Anaheim chile, the flavor is not too sweet and the heat is not overpowering.

Flavor Profile of the Wine: 2017 Estate Viognier - Cline - Sonoma

  1. Stop and Smell the Flowers
    • This Viognier has distinctive aromas of pears, apricots, orange blossoms, and honeysuckle. Its intensity is light and spritzy with a touch of bitterness. If you like Chardonnay you’ll like the weight of Viognier and notice it’s often a little softer on acidity, a bit lighter and also more perfumed.