Paired Up: Viognier and Spicy Seared Sole

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2009 Rulo Viognier (Walla Walla Valley)

We had this dish with tilapia in place of the sole a few weeks ago and paired it with a Gewürztraminer, which worked out pretty well. This time, we opted for a Viognier, hoping that it would complement the cayenne kick that we are on.

The bottle was purchased at Metropolitan Market in Lower Queen Anne. We found Rulo's 2007 Syrah outstanding and were looking forward to seeing what they could do with the other Northern Rhône grape. After purchase, the wine was stored in our wine fridge for about 3 weeks. We took it out, twisted off the cap and poured within minutes of our initial tasting.

The Food

After Hunter made a rare trip to the chef's table for our first blog go-round, Katy made her triumphant return to the kitchen. In the chef's words:

Once again, we went to Martha for the jumping off point of our meal. The recipe calls for a firm white fish fillet (skinless), beets and broccoli. We left the decision of the type of fish to our local Metropolitan Market fish selection, and as they were fresh out of tilapia, went for the nice looking (and cheaper than the halibut by a whole lot!) sole fillet. As for the beets, I fancy myself a bit of a plate artist, and enjoy adding as much color as possible, so I went for a purple and a golden.