Pollak Vineyards Fine Rendition of Virginia’s Signature Grape

THE WINE
Beauty is in the eye of…

OK, it’s a timeworn expression but one that came to mind as I sipped Pollak Vineyards 2010 Viognier.  Not only was the wine beautiful to the eye but the view from the tasting room was equally so.  Nestled at the base of the Blue Ridge Mountains west of Charlottesville, the ultra modern winery and the wine were impressive; the beauty of both would be apparent to any beholder.

The straw colored wine shimmered in the glass telegraphing its aromatic gifts of peach, honeysuckle and light toast. The first sip confirmed expectations, presenting a full-fruited yet elegant wine displaying complete balance and a light spice finish.

THE FOOD
Lobster Ravioli in a Fennel and Chervil-Infused Nage
courtesy Emeril Lagasse
If the integration of flavors is the goal of food and wine pairing, Viognier with lobster ravioli achieves the intent.  While the dish may be viewed as an appetizer it provides a substantial dinner when served in larger portions and accompanied by a loaf of rustic bread.  This recipe is not something you throw together on a busy week night.  But given the time to create the dish, you will be amply rewarded when you tuck into this tasty meal.

Ingredients
2 ribs celery, roughly chopped
1 lemon, juiced
1 teaspoon black peppercorns
2 sprigs thyme
2 sprigs parsley
2 cloves garlic, peeled and smashed
2 bay leaves
1 cup dry white wine
1 teaspoon salt
2 live (1 1/2 to 2 pound)lobsters
1/2 cup finely chopped fresh fennel bulb, fronds and upper stems reserved
3 tablespoons minced chervil or parsley
1/2 cup heavy cream
6 tablespoons butter
1 tablespoon lemon zest
1 lemon, juiced
1/2 cup minced shallots or onion
1 teaspoon garlic
36 wonton or egg roll wrappers

Directions
In a large pot place 1 gallon of water and the celery, onion, carrot, lemon and orange juices, peppercorns, thyme, parsley, garlic, bay leaves, white wine and salt. Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes. Remove the lobsters from the water with tongs and drain. When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the shells.

Into a clean pot strain the cooking liquid through a fine mesh strainer. Add the lobster shells and bring to a boil over high heat and reduce by half. Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups). Strain the liquid again into a clean saucepan and bring to a simmer. Add the chervil,cream,2 tablespoons butter and 1-1/2 teaspoons lemon zest to the pan and season to taste. Remove sauce from the heat and cover.

In a large saute pan, melt 2 tablespoons of butter over medium heat and saute the fennel, shallots and garlic until soft. Add the chopped lobster meat and saute for 2 minutes. Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, then pour onto a plate to cool. On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top a wrapper. Press gently around the filling and the edges of the wrappers to seal. (Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)

Bring a large pan of salted water to the boil, drop in the ravioli in batches and cook for 30 seconds. Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce. Makes 18 ravioli.

Pollack Vineyard Deck View...One of Many