At the Food and Wine dinner we paired Guigal’s Rhone blend with Alex McKay’s Collector Canberra District Lamplit Marsanne 2011. Overall, diners preferred the livelier, younger, oak-fermented Canberra wine, made principally of marsanne with a little viognier and roussanne. But the French wine had its admirers, too. It’s a tank-fermented blend of viognier (55 per cent), roussanne (20 per cent), marsanne (10 per cent), clairette (10 per cent) and bourboulenc. Viognier leads the blend, giving it weight and viscosity and a touch of apricot-like flavour. It’s not a wine to drink on its own, nor would the flavours and texture familiar to the Australian palate. But its weight and texture worked well with the sweet pumpkin and goat curd ravioli.