Yesterday I cooked myself some pasta with viognier sauce. I melted some butter, added a little bit of olive oil and chili oil. After I added some wine, I let it simmer over a low flame while I cooked my pasta. By the time the pasta was cooked and drained, the butter was light brown. I tossed the pasta in the butter and served it up with some of the Thumbprint viognier that was in the sauce. Along with a tossed green salad, it was an almost perfect meal. To make it perfect, I think I'll add garlic next time.