Any of you that have seen the Samuel L. Jackson movie “Snakes on a Plane” or even just the movie’s trailer (see below) knows the feeling you have at the mere mention the word – Rattlesnake. They are venomous critters that have a healthy dose of attitude. They also don’t usually go well with the average person’s psyche when confronted in confined spaces and especially if confronted at a dinner table.
Anxiety ran high for my wife and me as I drove north from Fredericksburg, Texas, with our mission set: Hunt rattlesnakes, eat rattlesnakes and pair rattlesnakes with Texas wine. Our destination was Sweetwater, Texas, home of the annual and world’s largest rattlesnake round-up that has been run for over fifty years by the Sweetwater Jaycees. For the first time, I was offering the roundup a new dimension: Wine and food pairing.
The tasting went pretty much as expected with the light white rattlesnake meat and its simple preparation pairing well a dry white wine. I selected a Texas-grown Viognier from Mandol Estate Winery to represent this wine category. Viognier has become the signature white wine of Texas and is rapidly becoming in Texas what Chardonnay has been for a long time in California. Texans try it and like it. Best of all, the name is relatively easy to pronounce – “VEE-ON-YAY”.
More on the hunt, other recipes and wine pairings at: http://vintagetexas.com/blog/?p=150