We of course started with a cocktail.
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.
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.