It had been too long since we'd had a little Raw Dead Fish for dinner. So, I figured it was time to remedy that troublesome matter - and that was relatively easy. The accompanying beverage can be something of an issue at our table though. Boo doesn't ever want anything to do with sake and we didn't have any beer hanging around.
Luckily, there's usually a bottle or two of wine nearby - some of which actually matches up with sushi rather nicely.
I went with Red Rooster's Viognier even though Viognier can be a bit of a hit or miss for me. I don't think an overly floral or oily version would have served our needs tonight but, if past experience held true, I figured we'd be pretty safe here. Indeed, Red Rooster's winemaker, Karen Gillis, and her team have a knack for bringing out just enough of the aromatics and rich mouth-feel in her Viogniers and this was no exception. Sushi rice can be a tough match but the stone fruit and acidity of the wine on the palate held its own with the sweet and sour of the rice - and it worked even better with the fish.
Turns out that we had more fish than expected; so, we might need to pull out the churashi bowls again. Guess I might need another bottle of the Red Rooster as well.
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