Wine pairing

Hello lovers of wine, food and summers on the patio (or balcony, or deck, garden, beach…)! We made it to Friday. I know some of you don’t feel the same way, but Friday came really quickly for me this week.

If you’ve just joined us, read previous wine pairing posts here.

I am not wine connoisseur by any means, but I do like a glass (or two) of wine with my dinner (and quite possibly before dinner, too). I love to learn new things and wine pairing fascinates me. I would like to point out that all the wines features in this post are under $20.00 CAD. I don’t know about you, but we’re on a bit of a budget in this household!

This week, we are focusing on papaya, and I have two delicious recipes by Nathan Fong that you can have for lunch or supper in the cool shade of your patio while sipping on a glass (or two) of wine. Sounds like heaven to me, so let’s get started.

Wine Pairing-Papaya & Chicken Stir FryPAPAYA & CHICKEN STIR FRY
Serves 4

1 tbsp + 2 tsp soy sauce, divided
2 tsp dry sherry
1/2 tsp + 1 tsp cornstarch, divided
1 lb (500 g) mix of boneless chicken breast and thigh meat, cut into 2 in. strips
2 tbsp vegetable oil
1 tbsp minced ginger
2 garlic cloves, finely minced
1 medium onion, thickly sliced
1 red pepper, seeded and cut into thin 1/2 inch julienne
1/2 tsp dried red chili flakes
2 tsp hoisin sauce
1/2 cup fresh orange juice
1 1/2 lb (500 g) ripe papayas, peeled, seeded and cut into 3 x 1/2 inch strips
2 green onions, cut into 2-inch pieces
1 tbsp fresh lime juice
salt and freshly ground black pepper

  • In a medium bowl, mix together 1 tbsp soy sauce, sherry and 1/2 tsp cornstarch. Add chicken and toss well to coat. Set aside.
  • Heat oil in a wok or large skillet over medium-high heat. Add ginger, garlic and onion, and stir-fry for 30 seconds. Add the marinated chicken and stir-fry for 5 minutes. Add red pepper and red chili flakes and continue stir-frying until chicken is cooked through and red peppers soften, about 3 minutes. Using a slotted spoon, transfer the chicken and peppers to a plate.
  • Mix the remaining cornstarch, hoisin sauce and orange juice and add to skillet. Bring to a boil until slightly thickened, about 2 minutes. Return the chicken and peppers to the wok, along with the papaya and green onions, and stir-fry until hot, about 1 minute. Add lime juice and season. Transfer to a warm platter.

 

 

PAIRS WITH:

wine Pairing-Joie A Noble Blend

 

Joie A Noble Blend – BC – 01
This Alsatian-inspired blend opens with
stunning aromas of blossoms, guava and
spice. Lush and vibrant on the palate, it
has slightly off-dry lychee, grapefruit and
peach flavours balanced by refreshing
acidity.

 

 

 

 

 

Wine Pairing-La Vieille Ferme rose

 

 

La Vieille Ferme Ventoux Rosé – France – 00
Surprisingly complex for the price (only $12.49 cad),
this elegant rosé from the Perrin family is light,
refreshing and mineral-driven, with floral notes and
delicate red berry fruit flavours.

 

 

I wanted to play it safe and buy the Rosé because I like rosé a lot. Buuuut, the purpose of this series of to try new wine, so we went with the Joie A Noble Blend for this meal.

 

Wine Pairing-Green Papaya Noodle SaladGREEN PAPAYA NOODLE SALAD
Serves 4

This salad would be so good with grilled flank steak, yes?

2 tbsp sherry vinegar
2 tbsp rice vinegar
1 tbsp mirin
1 tbsp sugar
2 tbsp Asian fish sauce
1 shallot, minced
1 red Thai chili, seeded and finely minced
2 garlic cloves, minced
2 oz (60 g) dried bean vermicelli noodles
1/3 lb (175 g) Chinese barbecue pork, cut fine julienne
1/3 lb (175 g) fresh shrimp, peeled
2 cups julienne cut green papaya
1/2 English cucumber, seeded, cut into 1/4-inch matchsticks
1 med carrots, peeled and shredded
1 cup chopped fresh mint
1 cup chopped fresh basil
1 cup chopped fresh cilantro
1 cup roasted, unsalted peanuts

  • Combine sherry vinegar, rice vinegar, mirin, sugar, fish sauce, shallot, chili and garlic cloves in a small saucepan over medium heat. Bring to a boil. Simmer for 5 minutes and remove from heat. Cool.
  • Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Cut into smaller lengths with kitchen scissors, if desired. Set aside.
  • In a large mixing bowl, combine barbecued pork, shrimp, noodles, green papaya, cucumber, carrots, mint, basil and cilantro. Drizzle with vinaigrette and toss well with peanuts.

PAIRS WITH:

Wine Pairing- Pfaffenheim PfaffPfaffenheim Pfaff Gewurztraminer –  France – 00
I’m not even going to attempt to pronounce this one!
I actually had to dig a bit deeper to make sure this wine
really is from France and not Germany, but it’s from
the Alsace region. However, it does have German influences
because Alsace is on the French-German border. Perfumed
aromas of lychee, pineapple, rose petal and exotic spice waft
from the glass, leading to a medium-bodied palate with honey
notes balanced by a fresh finish.

 

 

 

Through the Grapevine-Wine Pairing

 

 

Monte Del Frá Ca’ Del Magro Custoza Superiore Bianco – Italy – 00
Quite a mouthful, yes? Stunning wild flower, stone fruit, citrus, quince and
exotic fruit notes mark this aromatic white blend of six grape varieties.
Softly texture and beautifully balanced on the palate, it finishes long.

 

 

 

 

We chose the Pfaffenheim Pfaff Gewurztraminer for this meal.

I hope you find something here to enjoy this weekend!

Until next week ….

Cheers!

The Jane Effect

 

Through The Grapevine: Would You Like Wine With That?

3 thoughts on “Through The Grapevine: Would You Like Wine With That?

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