Femmes et Vins du Monde Concours International 2012-  Winning Wine 2

smoked trout on orzua``

Earlier this year, I was invited to participate in the Women and Wine of the World International Competition 2012 (Femmes et Vins du Monde Concours International) in Monaco. It was an amazing experience, and you can read about it by clicking on this link.

I mentioned that as the appointed ‘god mother’ I would be preparing some dishes to pair with the winning wines. I received the wines last month and set about testing, tasting and testing again.

This wine was the second highest ranked in the competition, with a score of 90.6. A  barel-aged Viognier blend from Romania. This woody wine was one of my favourites from the selection and it paired beautifully with the lightly smoked fish, the fresh herby pasta rice and the salty lardons. Mint in the pasta added a breath of summer that complimented the fruit and body of the wine.

The Wine

Romanian Viognier


Tasting notes:

“Pale yellow with green reflections. intense nose of white flowers (acacia, orange blossom,hyacinth).  Mouth remains smooth and unctuous (exotic fruits, dried apricots, hazelnuts, honey). Leaving an impression of softness that comes round the corners of this charming wine, all with a vivacious finish.” 

This dish was very popular amongst the tasters at home. It is supremely easy and makes the best of the flavours of the ingredients, which work so well in combination: fresh mint, salty lardons, smokey, slightly oily fish. I made a mint infused oil by finely chopping and adding to extra virgin olive oil which I drizzled over the fish before serving.

risoni pasta salad with grilled trout


Serves 4

400-500 g lightly smoked trout or salmon, portioned into 4

180 ml orzo or similar short grain pasta, cooked according to packet directions

2/3 cup, mix of coriander and mint in equal parts, finely chopped

1/3 cup finely grated Pecorino or Parmesan cheese

1 medium lemon, zested

3  T lardons, fried until crisp

extra virgin olive oil to drizzle


1. Preheat oven to 190 degrees Celsius. Drain pasta and allow to cool slightly. Grease a baking tray and place trout, skin side down on the tray. Bush with olive oil and grill for 5-6 minutes.

2. Mix herbs, lemon zest and cheese into pasta. Season with a little salt, if needed.

3. Top pasta with trout,  extra virgin olive oil and lardons.

grilled fish and viognier







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