What pairs well with lobster ravioli in a delicate tomato cream sauce? Wild Pig Viognier, of course.
Actually, I'd never heard of Viognier, but like several other wines I've tried this week, the label--and the name--caught my eye. At $9.98 the bottle of Wild Pig just squeaked in under my $10 limit. The flavor is similar to chardonnay, but different (this is where a wine vocabulary would be helpful).
But even without a wine vocabulary to describe it, I could imagine serving Wild Pig Viognier with any number of seafood or pork dishes, or anytime you want a bit of a change from your usual chardonnay.
I read that Wild Pig wines are one of many "old wines being made in a new way," though I'm not sure what this means. Do you have any idea?