Well this is it, last day, last evening, of the wonderful summer of 2012. We toast and say goodbye with some wonderful "Italian" wine from Barboursville Virginia and a delightful summer feast.
We of course started with a cocktail.
Cucumber infused vodka with a splash of Dolin Blanc Vermouth. Fabulous.
The center dish is Scallops with Bacon and Grapefruit from the October 2012 issue of Food and Wine.
Diana did a salad with arugula and endive with a lemon. olive oil, agave vinaigrette.
I baked white sweet potatoes and garnished with butter, Whole Spice wild porcini mushroom sea salt and Cinnamon Saigon powder and rosemary and thyme. Simple and delicious
The wine is a magnificent Barboursville Virginia 2009 Viognier Reserve made in the Italian tradition.
The current release is the 2010 vintage. Tonight we are drank the 2009 which has become richer with cellaring. It has rich pear and passion fruit flavors with a touch of grapefruit over nice minerality and herbal undertones. Complex and interesting as the wine fills the mouth.
Things to do, places to see, with food and booze
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