Category Archives: Team 3, Elizabeth Cruz

Sommelier Speaks:

The wines I chose to compliment this beautiful entrée are:
• 2021 San Simeon Viognier from Paso Robles, California.
• 2020 Brookwood Sémillon from Hunter Valley, Australia
• 2022 Wirra Wirra Vineyards Adelaide Chardonnay from Adelaide Hills, Australia
Due to the tender, flaky texture of the Salmon and the herbaceous seasonings such as the Tarragon and Shallots of the Béarnaise; I believe the Viognier from Paso Robles is my top recommendation. Quite frankly, any of these full-bodied wines, each originated from France; rich, bold, and flavorful; could elevate this cuisine to the next level.
I chose to further explore into the Paso Robles Viognier because I was intrigued by their names alone, I contributed to my curiosities and learned much more about the region and this fine grape variety. Viognier, pronounced “Vee-own-yay”, is a full-bodied white wine originally from Southern France. Having a medium-gold hue, this wine is described as typically dry, it is also almost always noted for an oily sensation on the middle of the tongue. This grape variety is produced in sunny regions with cool nights near bodies of water. With dominant flavors like tangerine, peach, and honeysuckle and hopes to meet Julia Child’s approval, I am confident that this wine will pair well with the Broiled Salmon.
As for Paso Robles, located in San Luis Obispo County; this region offers high elevations and alluvial soils along with a cool climate, these characteristics put a nice touch on this wine.
Robinson, Hugh Johnson and Jancis. The World Atlas of Wine, 8th Edition.
“Learn about Wine.” Wine Folly, 10 Sept. 2019,
Puckette, Madeline, and Justin Hammack. Wine Folly: The Essential Guide to Wine.

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