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SOMM&SOMM

Category: Pairings

  • Perfect Pairings: Gewürztraminer w/Sweet and Sour Chicken

    Perfect Pairings: Gewürztraminer w/Sweet and Sour Chicken

    With so many variations of Asian cuisine, there isn’t a one-glass-fits-all wine. In fact, there are several perfect pairings within this gastro-genre. Alsace Gewürztraminer and the westernized Cantonese Sweet and Sour Chicken dish breaks the “if it grows together, it goes together” basic rule of food and wine pairing. It is important to note that not all Gewürztraminer wines will work in this scenario.

    Gewürztraminer from Alsace, France

    The Gewürztraminer wines of Alsace tend to be off-dry. Gewürztraminer from other regions can be sweeter with Riesling-like characteristics.

    No, I am not really comparing Riesling to Gewürztraminer 😉 There are, however, certain characteristics unique to Alsace Gewürztraminer making it the right choice for this dish.

    So… why does this pairing work so well? Dry, fruity and spicy version of this varietal stand up perfectly to the bold intense flavors of this dish.

    Trimbach Gewürztraminer 2016 – Alsace, France

    Heat up the wok, chill the wine, and lets get started…

    Tammy’s Sweet and Sour Chicken

    2 Green Peppers

    2 Tomatoes

    2 Carrots

    Chicken Breasts (1 per person)

    3-4 Green Onions

    1 Small Can of Pineapple Chunks

    Prepare the batter (ingredients and instructions below). Cut the chicken breasts into small bite-size pieces. Cut vegetables and tomatoes (technically not a vegetable) into bite-size chunks. Blanch the carrots and green peppers and set aside for later. Batter the chicken pieces and deep fry in hot oil until golden brown. Prepare the sauce (ingredients and instructions below).

    Add blanched vegetables, tomatoes, and golden-fried chicken to the thickened sauce (make sure to add the chicken last). Heat thoroughly and serve.

    Open the wine and enjoy! 

    Batter

    1 Egg

    1 Cup Flour

    1/2 Cup Cornstarch

    6 tbsp Cooking Oil

    1 Cup + 2 tbsp Very Cold Water

    1 tsp Baking Powder

    1/2 tsp Salt

    Dash of Pepper

    Mix all of the dry ingredients, and add the liquids. Optional: Add a few drops of yellow food coloring.

    Sauce

    3/4 Cup Water

    1/4 Cup Pineapple Juice

    5 tbsp Sugar

    3 tbsp Vinegar

    1 tbsp Soy Sauce

    1 tbsp Ketchup

    3 tsp Cornstarch + 2 tbsp Water (Mixed into a Paste)

    In a saucepan, whisk all of the ingredients together except the cornstarch paste. Bring to a boil. Add cornstarch paste to thicken.

  • Perfect Pairings: Melon de Bourgogne w/Fettuccini With Clams and Dill

    Perfect Pairings: Melon de Bourgogne w/Fettuccini With Clams and Dill

    Every now and then you run across a food and wine pairing that is so perfect, you can’t imagine anything better. This is one of those rare instances when the wine ‘contrasts’ and at the same time ‘compliments’ the dish. Coastal region wines naturally pair with seafood. This is no exception. Melon de Bourgogne is the most widely planted grape in the Loire Valley, and the best comes from the AOP Muscadet Sèvre et Maine. After first tasting this wine, I thought how amazing it would be with a plate of fresh oysters. But that would be cliché 😉

    Domaine Claude Branger Muscadet Sevré et Maine
    Sur Lie Terroir Les Gras Moutons 2018

    Why is this a perfect pairing?

    The natural saltiness of the clams provide great contrast to the acidity of this wine. There are crisp spice and citrus zest notes in the wine that compliments the fresh creamy sauce in the dish.

    This wine spends a minimum of 24 months on the lees (sur lie), bringing a welcome yeasty aroma and flavor to the wine.

    Domaine Claude Branger Muscadet Sevre-et-Maine Sur Lie Terroir Les Gras Moutons 2018 – Melon de Bourgogne from Pays Nantais, Loire, France

    We first purchased the wine as part of our ongoing commitment to immerse ourselves in the various countries and regions during our sommelier studies. I was fortunate to discover this recipe in a 2014 online article by J. Gwendolynne Berry in the Palm Beach Post, while searching for others’ experiences and recommendation of food to pair with this specific wine.

    Fettuccini With Clams and Dill

    Original Recipe: FOOD & WINE Annual Cookbook 2012

    2 1/2 Pounds Clams

    1/2 Cup Dry White Wine

    2 Dill Sprigs (plus 1 tablespoon chopped dill (garnish))

    1/4 Cup Dry Vermouth

    3/4 Cup Sour Cream

    1 Small Clove Garlic

    1/4 Cup Chopped Onion

    1 Teaspoon Finely Grated Lemon Zest

    1 Teaspoon Finely Grated Grapefruit Zest

    1 Pound Fresh Fettuccine

    Freshly ground pepper

    The first step is to cook the clams. Make sure to rinse them well to remove any sand and dirt from the shells. Place the wine, clams, dill, and a few splashes of dry vermouth (approx. 2 tablespoons) in a large sauce pot. Bring to a boil. Cover and steam the clams until they open. Remove the clams, and place them into a bowl. Be sure to toss out any unopened clams. Strain the liquid and rinse out the pot. Return the liquid to the sauce pot.

    Simmer to reduce the liquid to about 1 cup. This should take between 8-10 minutes. Remove from heat add onions, garlic, citrus zest (lemon and grapefruit), and sour cream.

    Cook the pasta in a large pot of boiling and salted water. Be careful not to overcook the pasta. Just before the pasta reaches al dente, strain the water and add the pasta to the sauce pot. Add the remaining vermouth. Cook until the sauce is creamy. This should take about 6-8 minutes.

    Serve the pasta topped with clams.

    Enjoy!

    References

    Berry, J. (2014, June 11). Amid summer whites, a surprisingly creamy Vinho Verde. Retrieved October 06, 2020, from https://www.palmbeachpost.com/article/20140610/ENTERTAINMENT/812033625