Viognier is quickly becoming a contender for one of the most fashionable white wines in California. This grape makes a wine that is quite distinctive in its peach and apricot aromas and flavors. With its origins in the French Rhône Valley, Viognier has moved into the California vineyards along with other varietals from that area as these Rhône varietals have become more and more a part of the new offering by an increasing number of California vintners.

Over the past several years, Viognier has been planted in many of the wine regions of California. There are vineyards in the North Coast regions as well as in the Central Coast. Currently, the better California Viognier wines command prices that are relatively close to the top California Chardonnay wines. As more vineyards become available, the prices will hopefully moderate somewhat.

Viognier wines are produced so as to preserve their fresh, aromatic fruitiness and are most enjoyable when they are served lightly chilled to show their youthful charm.

Camille says...These vegetarian enchiladas (a popular Mexican tortilla dish) are wonderful with Viognier, which refreshes the palate from the Mexican spices. This recipe reflects my own preference for a warm mouth feel, not burning chile heat.

1 Tbsp olive or cooking oil
1 large clove garlic, crushed
1 medium green bell pepper, seeded & chopped
1 medium onion, finely chopped
2 tsp chili powder (or to taste)
1/4 cup Viognier or similar white wine 2 cans (15 oz) black beans (or kidney beans)
3/4 cup tomato sauce
3/4 cup canned or frozen corn (use fresh in season)
8 corn tortillas
2 Tbsp black (or other) mole sauce
3/4 cup queso blanco (white cheese), crumbled
3 Tbsp minced fresh cilantro

Preparation

Heat oil in a medium nonstick skillet over medium heat, sautée garlic, bell pepper, onion and chili powder until vegetables are soft, 2 to 3 minutes. Add wine, reduce heat and simmer 1 minute. Stir in beans with liquid and tomato sauce. Increase heat until mixture bubbles, then reduce to low, cover and simmer 8 minutes. Meanwhile warm the tortillas by steaming, in the microwave or low oven. Keep warm. Add corn to mixture in skillet and simmer 3 minutes with lid removed to reduce liquid. Keep mixture warm.
To serve, spread a little mole sauce on each hot tortilla; divide filling among tortillas and top each with some cheese and cilantro. Roll tortillas up around filling, arrange in oiled 9 x 13 baking dish. Pour any liquid left from the mixture over enchiladas, cover the dish with foil and bake in preheated 425°F oven for about 15 minutes, or until hot.

Preparation time: about 25 minutes

Cooking time, about 30 minutes, total

Makes 4 servings.

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