Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

An aromatic wine showing typical Viognier aromas of apricot, honeysuckle and orange peel. The palate is soft and luscious, while retaining good balance and a refreshing finish.

If using concentrated Viognier must, dilute with about 200 ml water to reach 1 L total. If using bottled neutral white wine as a base, pour 1 L into a sanitized glass jug. Taste the base wine to determine if a small amount of sugar is needed; if so, dissolve 10 g sugar in a tablespoon of warm water and stir into the base.

Prepare base

Keep the base chilled (8–12°C) while preparing aromatics. Work in a sanitized container to avoid contamination.

Lightly chop the dried apricots into small pieces to increase surface area. Using a microplane, take only the orange zest (avoid the bitter white pith) and collect about 1 tablespoon packed. If using honeysuckle blossoms, briefly rinse and pat dry; for dried honeysuckle or jasmine substitute, measure 4 g.

Prepare aromatics

Place the chopped apricot, orange zest, and honeysuckle blossoms in a small muslin bag or tea infuser. Submerge the bag in the chilled base wine and let it steep for 4–8 hours in the refrigerator, tasting every 2 hours. The target is a gentle apricot and floral lift without overt fruitiness—aim for a balanced aromatic similar to Viognier: apricot, honeysuckle, and a hint of orange peel.

Infuse aromatics

When the desired aroma is reached (usually 4–8 hours), remove the muslin bag and lightly press it to extract remaining liquid back into the wine. Discard solids.

Taste the infused wine. Add 5 ml fresh lemon juice to brighten the palate and mimic Viognier's refreshing finish. If the wine tastes flat or lacks crispness, dissolve 0.5 g tartaric acid in a small amount of wine and stir in; mix thoroughly and retaste.

Adjust acidity

If additional sweetness is desired to achieve a soft, luscious palate, add small increments of sugar (start with 5 g), stirring to dissolve and tasting after each addition until the balance is right. Cool the wine again before final finishing.

If the infusion has introduced particulate matter, add a small pinch (about 1 tsp) of bentonite or another fining agent according to package directions to clarify. Stir gently to suspend, then let the wine rest chilled for 24–48 hours to allow settling.

Clarify and rest

Carefully rack or decant the clear wine into a sanitized bottle, leaving sediment behind. Chill to serving temperature (8–12°C).

Serve the wine in a white wine glass at 8–12°C. Expect pronounced apricot and honeysuckle aromatics with a soft, luscious midpalate and a refreshing finish accented by orange peel and lifted acidity.

Serve

Viognier grape must or neutral white wine (as base)

Water (for dilution if using concentrated must)

Sugar (if slight sweetness needed; adjust to taste)

Dried apricot (to infuse apricot note)

Fresh orange peel (zest, white pith removed)

Dried or fresh honeysuckle blossoms (or substitute: edible jasmine flowers)

Fresh lemon juice

Tartaric acid (optional, to correct acidity)

Cold water (for adjusting final volume)

Bentonite or fining agent (optional, small pinch)

Deakin Estate Viognier

Make Deakin Estate Viognier Recipe in just 3h . An aromatic wine showing typical Viognier aromas of apricot, honeysuckle and orange peel. The palate is soft and luscious, while retaining good balance and a refreshing finish.

Deakin Estate Viognier

Descriptors

Tasting Notes

Food Pairings

You might also like