Grilled Swordfish & 2024 Texas Viognier

A Perfect Pairing: Grilled Swordfish & 2024 Rhinory Texas Viognier

When it comes to food and wine pairing, Viognier rewards balance. Aromatic, textured, and expressive, it shines brightest alongside dishes that mirror its richness without overpowering its delicate floral finish.

Our 2024 Rhinory Texas Viognier is a beautiful example of this balance — and one of our favorite pairings is grilled swordfish with fennel, citrus, and fresh herbs.

Why Viognier Works So Well Here

Viognier is known for its stone fruit aromas, floral elegance, and rounded texture, and our Texas High Plains expression brings all of that to the glass.

In this vintage, you’ll find:

1. Orange marmalade & spiced apricot on the nose
2. Jonagold apple adding crisp juiciness
3. Fresh fennel and chamomile for an herbal, floral lift
4. A textured palate from sur lees aging in stainless steel

Grilled swordfish has the structure to stand up to Viognier’s body, while fennel, citrus zest, and herbs echo the wine’s natural aromatics — creating a pairing that feels seamless, not forced.

Pairing Tip

This Viognier shines with medium-rich dishes, gentle spice, and aromatic herbs. Avoid high heat or heavy acidity (like vinegar-forward sauces), which can overpower its delicate floral finish. Grilled swordfish or halibut is ideal — flavorful, elegant, and perfectly balanced.

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Grilled Swordfish with Fennel, Citrus & Herb Butter Recipe

Why it works with Viognier:
This dish is medium-rich, aromatic, gently citrusy, and herb-driven — echoing the wine’s orange marmalade, fennel, apple, and chamomile notes without introducing heat or acidity that would overpower its floral finish.

Ingredients (Serves 2–4)

For the Swordfish

• 2 large swordfish steaks (6–8 oz each)

• 2 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp white pepper

• Zest of 1 orange (lightly applied)

For the Fennel Citrus Salad

• 1 large fennel bulb, thinly shaved

• ½ green apple (Jonagold if available), thinly sliced

• 1 tbsp fresh orange juice

• 1 tbsp olive oil

• Pinch of salt

For the Herb Butter

• 4 tbsp unsalted butter, softened

• 1 tsp fresh fennel fronds, finely chopped

• 1 tsp fresh thyme

• ½ tsp chamomile (food-grade, crushed) or parsley if unavailable

• ½ tsp orange zest

Instructions

1. Prepare the Herb Butter: Mix butter, fennel fronds, thyme, chamomile, and orange zest until well combined. Chill until ready to serve.
2. Make the Fennel Salad: Toss fennel and apple with orange juice, olive oil, and salt. Set aside to lightly marinate.
3. Grill the Swordfish: Preheat grill to medium-high. Brush swordfish with olive oil and season with salt, white pepper, and a touch of orange zest.
   Grill 3–4 minutes per side until just cooked through and lightly charred.
4. Finish & Serve: Top hot swordfish with a generous dollop of herb butter. Serve alongside the fennel salad.

Serve with:
A chilled glass of 2024 Rhinory Texas Viognier

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Bring This Pairing Home

Whether you’re hosting a summer dinner or planning a quiet evening in, this pairing delivers restaurant-quality results with minimal effort.

Shop the 2024 Texas Viognier