Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.

Of all the remarkable white grapes of France, Viognier enjoys the greatest anonymity. This special vineyard gives birth to a unique white wine with a golden yellow color, endowed with intense and subtle aromas of honeysuckle, apricot and pine nut.

The palate is deliciously exotic and opulent with delicate white peach and apricot fruit combined with nicely balancing acidity.

Tasted blind, you’d instantly recognize its signature scent and flavors of peach and apricots.

The highly aromatic and fruit forward nature of this wine will pair well with spicy foods such as Thai or Vietnamese cuisine.

The subtle floral notes make it a perfect match with sushi and sashimi.

The Viognier grape is somewhat difficult to grow, disliking damp conditions or humid climates and liking a lot of sun but not too much heat.

It is imperative for it to be harvested at the perfect point of maturity to show its unique, honeysuckle-apricot-orange aroma and creamy flavor characteristics. Unless the grape is fully ripe, its distinctive aromas do not emerge.

Because it has a tendency to develop high sugar but low acid it can produce wines with neutral flavor and high alcohol. With correct terroir and vinification we have addressed these problems but the rarity of quality Viognier and the associated extra growing and production costs makes it relatively expensive to produce.

With its potential for tropical fruit flavors and creamy mouthfeel we designate a little wood aging in French Oak barrels for our Frolic Viognier. This makes it a little more full-bodied with a more distinctive fruit character, all delivered via a deep golden color and rich and intense flavor.

In 1965 only twenty acres of Viognier grape existed in its Northern Rhône homeland appellation of Condrieu where the grape had grown for at least 2000 years.

Legend says its name is from the Roman pronunciation of the via Gehennae, meaning the "road to Hell", referring to the difficulty of growing this grape because it is prone to powdery mildew, has low and unpredictable yields and should be picked only when fully ripe, preferring a sunny but elongated growing season.

We grow our Viognier in the center of the sunny McDowell Valley in Mendocino County positioned between a river and a lake where it gets the benefit of sun all day but also receives the cooling effect of the chill water, lengthening the growth cycle to develop the full flavor set of a Rhône Viognier.

Frolic & Spring Roll

Perfect paired with spicy dishes, such as spicy oriental stir-frys and curry, especially Thai-style made with coconut milk. Also think of fruit salsas or sliced peaches or apricots, atop grilled fish or chicken, which Frolic will transform into heaven in your mouth.

Frolic ~ uninhibited enjoyment in high spirits.

Why "Frolic " ~ This Viognier has a light, honey flavor which will evoke feelings of gaiety, merriment or playfulness. It seemed that Homer was describing our Viognier when he wrote, "Wine can of their wits the wise beguile; make the sage frolic and the serious smile."

Pronounced [Vee-on-yay]

Achiote Chicken Empanadas with Mango Chutney

Achiote Chicken Empanadas with Mango Chutney

It's so hard to eat just one of these. The little chicken empanadas are a project, but it's well worth the time and effort, and they make a perfect appetizer for a party or just to share over a bottle of Frolic Viognier on a warm afternoon or evening.

Baked Maple Chicken Wings

Baked Maple Chicken Wings

Maple Glazed Chicken Wings are the perfect combination of sweet, spicy, hot, and smokey chicken and, thanks to Herbie's spices, these chicken wings have it all. It's absurd they are so yummy

Balsamic Garlic Pork Tenderloin

Balsamic Garlic Pork Tenderloin

Balsamic Garlic Pork Tenderloin that just melts in your mouth! This slow cooker balsamic pork tenderloin recipe is perfect for those busy weeknights or even special occasions when you just don't have time to cook for hours!

Bisque of Apple & Curried Pumpkin

Bisque of Apple & Curried Pumpkin

Pumpkin soups go well with Halloween, Thanksgiving and Christmas menus when pumpkins are fresh and available, so try this recipe for a seasonal treat.

Butter Chicken

Butter Chicken

There couldn’t be a more irresistible curry than Butter Chicken, and this recipe makes an often complicated dish very simple.

Cajun Blackened Chicken or Fish

Cajun Blackened Chicken or Fish

Bring this Cajun classic home. Prepare moist and spicy home grilled blackened chicken resplendent with full-bodied flavor.

Cambodian Fish Curry

Cambodian Fish Curry

This traditional classic Cambodian curry is popular among locals and tourists alike. Our version of this this fresh and lively seafood curry is made with Herbies Amok Spice Mix which adds the essential Asian aromatics and flavor.

Chicken in Vinegar Sauce

Chicken in Vinegar Sauce

A new-world version of traditional poulet au vinaigre de vin, but with fresh tomatoes instead of tomato paste, lower-acid rice vinegar in place of red wine vinegar and significantly reduced amounts of butter, all of which works perfectly with our Frolic Viognier.

Georgia Peach Cobbler

Georgia Peach Cobbler

A genuine Georgia Peach Cobbler courtesy of club member Tonya Bothe, a genuine Georgia Peach.

Gingered Rack of Pork

Gingered Rack of Pork

Cooking meat on the bone is a great way to enjoy pork. Simple to prepare with a orange sauce that really complements the meat flavor.

Goat Cheese Croquettes with Pumpkin Honey Mustard Sauce

Goat Cheese Croquettes with Pumpkin Honey Mustard Sauce

These croquettes are the best. You will gasp with pleasure when the light, crisp, crunchy exterior meets the velvety goat cheese with a slather of pumpkin honey mustard sauce. The sauce highlights the tartness of the cheese, the mouth feel of the pumpkin and smooth honey - Lovely!

Grilled Peach Salad

Grilled Peach Salad

Very easy to prepare when peaches are in season this salad makes a nice change from normal salad courses. Nothing can prepare you for how good this tastes and when you try it with the Viognier - WOW!

Harvest Celebration Grilled Salmon

Harvest Celebration Grilled Salmon

Here in wine country once harvest is done we can relax a little. The afternoons are sunny and warm inviting friends and neighbors to grill and eat together outside. This grilled Salmon with a Tarragon, Lemon Garlic Sauce combined with Harvest Tomatoes and Fingerling Potatoes brings together the colors and flavors of harvest and works so well with the wines of early evening.

Herbie's Lamb Curry

Herbie's Lamb Curry

Lamb curry is a classic dish from northern India and the most popular of all curries. This is rich full-bodied curry with just a small amount of heat.

Herbie’s Saturday Curry

Herbie’s Saturday Curry

“Madras curry” means many different things to Indians, and as a result you have a great deal of leeway with ingredients and the level of spice that you want to use. The following recipe is one Herbie makes on Saturdays for Sunday night dinner. This Hemphill family recipe has been a favorite of cooks for over 30 years.

Hot Ginger Shrimp

Hot Ginger Shrimp

The flavor in this simple dish is absolutely incredible. Our Wild Ginger from Papua New Guinea, combined with freeze dried green peppercorns, makes a tantalizing and zingy marinade for the prawns.

Kimchi - Korean Fermented Vegetable

Kimchi - Korean Fermented Vegetable

Kimchi is a traditional Korean dish of fermented vegetables usually served as part of a meal and can also be used in a variety of cooked dishes.

Korma Curry Prawns

Korma Curry Prawns

Korma usually refers to a very mild Indian curry with a thick, cream-based sauce. Korma goes back to the eighteenth century when Lucknavi chefs in Northeastern India first incorporated cream into the traditional Mughal dish then known as "quarama." If you're new to curries, this one serves as a great introduction, easy to make, delicious to enjoy.

Malay Curry Powder

Malay Curry Powder

A less sharp-tasting Curry Powder with a brighter, sweeter flavor perfect for children or adults who don't like "hot" spicy food.

Oven Roasted Jalapeno Poppers

Oven Roasted Jalapeno Poppers

Stuffed with Chevre Goat Cheese with bread crumbs for a crunch and baked to keep them healthier than fried, these poppers are so crispy, no one will guess that they're not deep-fried and when that chevre oozes out - yum!

Panzanella

Panzanella

This classic Italian Ciabatta bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch.

Portuguese Chicken Wings

Portuguese Chicken Wings

These chicken wings are perfect for parties or picnics. Ask your butcher to joint the chicken wings for you, without the tips, which will give you good sized pieces for finger food.

Roasted Red Peppers with Tonnato Sauce

Roasted Red Peppers with Tonnato Sauce

Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. Here we spoon the sauce onto a platter then top it with a layer of oven–roasted peppers.

Satay Peanut Sauce

Satay Peanut Sauce

Satay is a great introduction to spiced food and this peanut sauce is easy to make whenever you feel like a Satay or just a great flavor to use on grilled chicken or lamb.

Smoky Citrus Shrimp with Parsley

Smoky Citrus Shrimp with Parsley

Enjoy these tangy, garlicky shrimp piled high on crispy toast. A rich, slightly spiced Châteauneuf-du-Pape style red wine like Williamson *Enchant* Trinity will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish.

Spicy Carrot Salad & Almond Dukkah

Spicy Carrot Salad & Almond Dukkah

This unique small plate is perfect to experience the sweet heat of the carrot salad which benefits from the addition of the nutty, warmly spiced dukkah. The dukkah is a lovely condiment in and of itself served alongside a baguette and saucer of olive oil for dipping, it’s a great snack to have with a glass of wine.

Spicy Salmon Pate

Spicy Salmon Pate

If you love salmon and spice then this spread will excite your taste buds and give you that great warm spicy feeling that calls for more.

Thai Green Curry

Thai Green Curry

Thai Green Curry is a perfect dish for fish but can also be made using chicken leftovers as well as the remainder of the Sauvignon Blanc or Chardonnay that you did not drink last night.

Williamson Banh Mi Pita

Williamson Banh Mi Pita

This version of the popular Vietnamese Bahn Mi sandwich has sweet and tangy pickled vegetables and chicken breast, served on a pita bread.

Zucchini, Peach, Macadamia Salad

Zucchini, Peach, Macadamia Salad

Nobody would believe that zucchini and peaches would work or that a purely vegan recipe could taste so good. The zucchini and peaches are grilled, so this dish has a sweet and smoky flavor. It is very easy to make and has only a few ingredients

Erborin St. Ambrose

Erborin St. Ambrose

This is a raw goat's milk blue cheese from Lombardy, Italy coated with a blend of orange peel, cinnamon, ginger & clove.

Fiore di Capra

Fiore di Capra

A cheese produced in Sardinia, exclusively from goat’s milk and goat rennet, compact and white with no eyes.

Fiore Sardo

Fiore Sardo

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia.

Gorgonzola Piccante

Gorgonzola Piccante

Gorgonzola "Piccante" is a soft, sharp, aged blue cheese made with full fat, pasteurised, cow's milk from the Piedmonte and Lombardy regions of Italy north of Milan.

Lustenberger 1862

Lustenberger 1862

The aromatic-savory Lustenberger 1862 is lovingly aged in the cave where it fully develops its fine aromatic flavor and the creamy-savory texture, floral on the nose, full-bodied, fruity and tangy on the palate and delicate on the tongue.