Viognier Biscuits & Gravy

Some dishes carry more than flavor — they carry memory.
 
Inspired by fond moments of “grandma” coming to town, this recipe was created around a 2024 Viognier from Bodega Pierce — the very wine that marked my mother’s first magical experience with Arizona wine. Every sip brings warmth, just like walking into grandma’s kitchen… and just like stepping into the Willcox tasting room where Barb and Dan welcome you with knowledge, kindness, and genuine joy. This dish celebrates that same cozy comfort.
 
The flaky, buttery biscuits are baked with Viognier folded directly into the dough, giving them a delicate floral lift. Cooked gently in Viognier and whisked into velvety gravy, the bright white varietal beautifully contrasts the richness of the meat, creating unexpected depth and a lingering finish.