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...I love the textural and temperature contrasts of this hot pork mixture against the crisp, cold lettuce. Hoisin is an Oriental sauce that is sold in the Oriental sections of your grocery. The stir-fry mixture may also be served over steamed rice. Vegetarian style: substitute 2 cups of freshly sliced mushrooms or cubed, firm tofu for the pork and cook for 2 minutes. Substitute vegetable bouillon for beef bouillon. Pork, Snow Peas & Mushrooms in Lettuce Wraps.

1 lb pork tenderloin, thinly sliced
1/4 cup dry white wine
1/4 cup dry sherry
1 Tbsp Hoisin sauce
1 tsp instant beef bouillon granules
1 tsp grated fresh ginger
2 Tbsp canola or peanut oil, divided
1 Tbsp cornstarch
2 cups sliced fresh mushrooms
1 med. green pepper, diced, seeded
1 med. carrot, peeled, thin sliced
4 oz fresh snow peas
1 scallion, thinly sliced
8 large iceberg lettuce cups

Preparation

Place pork in shallow glass casserole. In 1 cup measuring cup, combine wine, sherry, Hoisin, bouillon granules and ginger. Stir and pour over meat; let stand 20 minutes. Drain meat and reserve marinade, which should measure 2/3 cup. Add more wine if needed. In small dish, blend 1/4 cup marinade with cornstarch until dissolved. Blend into rest of marinade.
Heat 1 Tbsp oil in a wok or medium skillet over medium-high heat. When hot, stir-fry carrot slices in center of pan for 2 minutes; add green pepper, mushrooms, peapods and scallion; stir-fry 1-2 minutes, until crisp-tender. Remove; keep warm. Add remaining oil and heat; add half the pork slices and stir-fry 4 minutes, until pink color disappears. Transfer cooked meat to plate and repeat. Return pork to wok. Stir in marinade and bring to boil; cook, stirring until thickened. Reduce heat and cook 1 minute. Return vegetables to wok and heat through. Fill lettuce cups with hot mixture, wrapping lettuce around.

Place pork in shallow glass casserole. In 1 cup measuring cup, combine wine, sherry, Hoisin, bouillon granules and ginger. Stir and pour over meat; let stand 20 minutes. Drain meat and reserve marinade, which should measure 2/3 cup. Add more wine if needed. In small dish, blend 1/4 cup marinade with cornstarch until dissolved. Blend into rest of marinade.
Heat 1 Tbsp oil in a wok or medium skillet over medium-high heat. When hot, stir-fry carrot slices in center of pan for 2 minutes; add green pepper, mushrooms, peapods and scallion; stir-fry 1-2 minutes, until crisp-tender. Remove; keep warm. Add remaining oil and heat; add half the pork slices and stir-fry 4 minutes, until pink color disappears. Transfer cooked meat to plate and repeat. Return pork to wok. Stir in marinade and bring to boil; cook, stirring until thickened. Reduce heat and cook 1 minute. Return vegetables to wok and heat through. Fill lettuce cups with hot mixture, wrapping lettuce around.

Preparation time: 30 minutes.

Cooking time: 18 - 24 minutes.

Makes 4 servings.

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