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Viognier (prounounced VEE-OHN-YAY) can be a headache grape because the vines are shy producers and often inconsistent at bud break. While the vines can stand up to drought, they are subject to mildew in high humidity. To maximize Viognier's heady perfume, growers must harvest at peak ripeness and the winemaker must take a delicate hand during crush and fermentation.

Viognier is somewhat fragile, meant to be consumed young. Westbend winemaker Mark Terry used all stainless steel fermentation:  "A lot of oak takes away the floral notes. I like the floral notes that Viognier gives off."

In the late 1960s and early 1970s, Viognier was on its last legs in France, all but extinct. California winemakers began experimenting with the grape and introduced Americans to an aromatic and increasingly popular white wine by the 1990s. Today, marketers often position Viognier as Chardonnay alternative.

Westbend produced only 224 cases of the 2008 Viognier, showing pear, green apple and hints of tropical fruit.

Ingredients

Main:

6-8 boneless chicken breasts

1 and ¼ cup fresh cilantro, chopped

2 large cucumbers, peeled and diced

1 bottle of spicy peanut sauce

1/4 cup red onion, finely chopped

Starch:

4 cups of Jasmine rice, cooked

Side:

4 fresh mangoes, peeled and chopped into chunks

Large container of vanilla yogurt

Two sprigs fresh mint.

Directions

1. Marinate chicken overnight in peanut sauce. Use a large sealable bag and massage the chicken and marinade a few times. Save about 1/8 of the bottle for use later.

2. Prepare rice

3. Grill the chicken, slow cooking to keep it moist.

4. While chicken is cooking, combine diced cucumber,  3/4 of the fresh cilantro, and onion in a bowl, then refrigerate for 20 minutes.

5. Divide yogurt into 6-8 small cups. Add mangoes, top or stir as preferred. Garnish with mint leaf.

When chicken is cooked, cut into strips or divide into your preferred servings. Add a drizzle of the unused peanut sauce on chicken.

Sprinkle chicken with fresh cilantro & serve over or next to rice. Top with cucumber mixture.