Wine pairing for August

Hello again,

I missed last week’s post on wine pairing as we were away on a road trip! Read about that here

On the menu this week is Thai spice and the wines that pair with them. Today’s recipes are Chicken and Cashews in Pineapple, Tom Yum Soup and Chicken and Pork Satays. Yummm!

 

chicken & in pineapple: Wine pairingCHICKEN & CASHEWS IN PINEAPPLE
Number of Servings:

Serves 4

INGREDIENTS

2 tbsp (30 ml) red curry paste
1/2 cup coconut milk
1/4 cup chicken stock
1 1/2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp olive oil
1 tbsp finely chopped ginger
1 small cooking onion, diced
2 green onions, cut into 1-in pieces
1 lb skinless, boneless chicken thighs or breast, cut into 1-in pieces
1/2 cup toasted cashews
1 cup pineapple tidbits
1/2 cup or small bunch fresh Thai basil (or regular basil)
1/2 lg pineapple, hollowed out (optional)
  • Mix together red curry paste, coconut milk, chicken stock, fish sauce and palm or brown sugar.
  • Heat oil in a wok or skillet over medium high heat. Add the ginger, onion and green onion and sauté until fragrant.
  • Add chicken and sauté until cooked, about 8 to 10 minutes.
  • Add curry mixture and stir well to combine. Bring to a boil, remove from heat and stir in cashews, pineapple and basil and cook until just warm and basil is wilted. Serve on a warm platter or a hollowed out pineapple half.

PAIRS WITH:

blasted church hatfield's fuse. Wine pairing

 

Blasted Church Hatfield’s Fuse. British Columbia VQA – 01
Sounds fun, doesn’t it? This aromatic blend of 10 different
varieties of grape, showcases the flavour spectrum of Okanagan
grapes. Look for mouthfilling flavours of lychee, mango, pineapple,
tangerine and pear with lively acidity.

 

 

 

 

 

 

Gray Monk Latitude Fifty White

 

Gray Monk Latitude Fifty White – British Columbia 01
A fragrant blend of Müller-Thurgau, Bacchus and Gewürztraminer,
this richly textured white has off-dry flavours of ripe grapefruit,
lychee, pineapple and spice balanced by refreshing acidity.

 

 

 

 

 

 

We chose the Blasted Church Hatfield’s Fuse. I must admit it was more for the name than the flavour. 😀

Tom yum soup. Wine PairingTOM YUM SOUP

4 cups chicken broth
2 stalks lemongrass, trimmed, crushed with a side of a cleaver and cut into 1-in pieces
3 fresh or frozen kaffir lime leaves
2 to 3 Thai red chilies, seeded and finely sliced
1 x 10 oz (284 ml) can straw mushrooms, drained and halved
1/4 lb oyster mushrooms, clean and coarsely chopped
1/2 lb medium or small shrimp, peeled and deveined
1/4 cup lime juice
3 tbsp fish sauce, or to taste
cilantro sprigs and chopped green onions for garnish

  • In a saucepan, bring broth and lemongrass to a boil over high heat. Add lime leave and chilies and bring back to boil. Lower to medium-high heat and cook for a further 5 minutes.
  • Add mushrooms and shrimp and bring to a boil. Cook for 1 minute or until shrimp are opaque and cooked.
  • Remove from heat and add lime juice and fish sauce, to taste.
  • Serve in warm serving bowls and garnish with cilantro and green onions.

PAIRS WITH:

Singha Lager

 

Singha Lager – Thailand

As you can see, this is not a wine, but it’s a
Thai Lager and definitely worth a mention here.
Made from 100% barley malt, this full-bodied
beer is rich in flavour with a slightly spicy hop
character and a crisp finish, which provides quite
a refreshing contrast when paired with Thai food.

 

 

 

Wine Pairing

 

Moselland Piesporter Michelsberg Riesling Kabinett – Germany 02

Peach, green apple, citrus and white flower notes mark this delightful
Riesling. Light-bodied with balanced sweetness and refreshing acidity,
this wine finishes on a mineral note and will pair well with spicy,
Asian food.

 

 

 

 

We chose the Moselland Piesporter Michelsberg Riesling Kabinett.

chicken & pork satays

CHICKEN & PORK SATAYS

3 tbsp olive oil
1 stalk lemongrass, dry leaves removed, coarsely chopped
3 garlic cloves
1 red Thai chili pepper, seeded and coarsely chopped
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tbsp light soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1/4 cup coconut milk
1 to 1/2 lbs (500 – 750 g) combination of chicken breast or thighs and pork, cut into thin 1 x 3-in strips

  • Place all ingredients, except for the meat, into a food processor. Blend until smooth.
  • Place chicken and pork into a bowl and pour marinade on top. Mix well to combine and marinade for 2 hours.
  • Thread mat onto skewers and place on barbecue or grill, turning occasionally, until cooked.
  • Serve with Satay Sauce.

 

PAIRS WITH:

Quail's Gate

 

Quail’s Gate Chasselas Pinot Blanc Pinot Gris – British Columbia VQA – 01

Medium-bodied and quite intense, with a characterful structure, this expressive
white fills the palate with off-dry guava, tangerine, pear and blossom flavours
accentuated by a zippy effervescence.

 

 

 

 

 

 

 

 

Conviction The Industrialist Sovereign Opal – British Columbia 01

Wonderful aromas of apple, pear and tangerine are accentuated by
notes of spice, floral and marzipan. The palate is softly textured with
juice grapefruit, tropical fruit and melon flavours.

 

 

 

 

 

 

We chose the Conviction The Industrialist Sovereign Opal – British Columbia 01.

 

Enjoy! And have a great weekend.

 

The Jane Effect

Through the Grapevine: Would you Like Wine With That?

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