Wine & Food

Snooth User: napagirl68

asian and cab franc or sauv blanc...

Posted by napagirl68, Sep 29, 2010.

OK.. GDD, hope you are reading :-)

Switched my hearty fall dinner party to an Asian-inspired one... due to 90+ degree weather, and ability to use the grill.

Having: 

1.  Asian ground chicken lettuce wraps- listing some ingredients:  (hoisen sauce, chili sauce, soy sauce, water chestnuts, mushrooms, chopped red pepper, ginger, garlic, chopped cashews) in butter lettuce leaves.

2.  Foiled wrapped ginger chicken (cooked on bbq- carmelized and GREAT)

3.  Mushroom Potstickers (shitake, maitake, and oyster mushrooms with shallots, garlic, soy sauce in wrappers)

4.  Jasmine rice

Ok-  PAIR THAT!!!   Must have both a red and white offering due to preferences of guests... most are CA fans.  I am thinking a cab franc and/or a sauv blanc.   Something I can find within a day or two please :-)

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Replies

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Reply by dmcker, Sep 29, 2010.

I'd go dry riesling before SB. A good chenin blanc (who makes those in CA these days?) would be good, too.

And more a Chinon-style cab franc than one from Bordeaux. Match that from CA for me and I'll be impressed....

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Reply by napagirl68, Sep 29, 2010.

ARRGGHH... not chenin blanc again?  I have not found any I care to drink.. I know, my CA palate. And Riesling... not so much either. 

Maybe I should ask it this way:  SB, Albarino, chardonnay or pinot grigio for the white?  If you had to pick one of these, which would you choose?

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Reply by Girl Drink Drunk, Sep 29, 2010.

Albarino would be okay, maybe Gewurztraminer or Gruner Veltliner (or hell, Roter Veltliner, if you can find it.  Leth makes a solid one for reasonable loot). 

Have you had any of the Alsacian dry Rieslings?  They're pretty remarkable.

Nothing at all on that menu says red to me.

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Reply by napagirl68, Sep 29, 2010.

Agreed on the red thing, GDD.  Just that I have some friends that only like red wine.  I think I may try to pick up a Alsacian dry Riesling just for kicks (but will have the albarino on hand for sure).

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Reply by Girl Drink Drunk, Sep 29, 2010.

"I only drink red" is one of my biggest pet peeves.  There's this annoying new crop of wine drinkers who think the only wines that matter are red, and that all whites are cheap/for newbies/etc.  It's mind-boggling how they think they're only "supposed to" like red.

Please, help your friends see the light.  Why miss out on a whole huuuuuge, amazing category of wine?

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Reply by dmcker, Sep 29, 2010.

NG, after the vacation to Venice I proposed for you in another thread, you should take a vacation to the castles (and vineyards) of the Loire Valley. I can understand how someone who grew up on crappy chenin blancs out of California over the past couple decades might say 'yuck!' at the grape, but talk to me again after some time in the Loire. Cathy Shore will certainly set you straight.

Trimbach or even Hugel would be a couple of good dry Alsatian rieslings. Zind Humbrecht might be a little off-dry.

And GDD, I agree with you about the red-only crowd. They aren't only 'new', though, but have been around for awhile. They're just shooting themselves in the foot and then missing a very enjoyable dance.

I'm still curious about who on the West Coast might make a Loire-stye cab franc....

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Reply by dmcker, Sep 29, 2010.

Oh, NG, have you considered a rose, rather than a red? That might really throw them for a loop.

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Reply by napagirl68, Sep 30, 2010.

i have a nice rose... think that would work?  Maybe I will pop it open.. do a tasting on the fly :-)

I know of NO Cali wineries that do a Loire-style cab franc.  The ones that I've tasted are all VERY californian.  Doesn't mean it doesn't exist, just haven't had one (and I've had a lot.. not a common single varietal wine out here). 

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Reply by dmcker, Sep 30, 2010.

So who makes the lightest, most flowery/fragrant/subtle one?

Not that such a description will serve as a recipe for success in the CA wine market....

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Reply by zufrieden, Sep 30, 2010.

You could also try a decent Torontes from Argentina (what I mean by this is a competently made example; ask your wine merchant for an opinion on current opinion).  This wine is not likely to be trumped by Asian spice (except perhaps some Japanese style Sushi) and will not cost an "arm and a leg" to supply to attendees of a shindig.  I suppose the hiddent advice is: don't overspend on wine accompaniment for spice Asian fare...

Chilean Viogier might also work,  though the floral/spice factor must be front and foremost (as in the case of  Cono Sur).

Anyway, would love to join you in the experiment.  Alas, we are separated by more than 1500 kilometers.

;-)

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Reply by napagirl68, Oct 1, 2010.

Zuf-  I love torrontes.. .I have a santa julia from argentina currently.. it is ok, not my fave.  But I am reserving that for appetizer time, since I am serving quince paste, manchego cheese on neutral cracker, along with roasted almonds I make by just combining a bit of maggi or soy sauce, a bit of chili pepper, and a bit of agave nectar- then roast. 

And thank you Dmcker for the rose suggestion, as now, I decided to do a tasting with the entree (more like a dim sum thing).  Will have three glasses of white out.. the red fanatics can  have their own glass of something...

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Reply by Stephen Harvey, Oct 1, 2010.

NG - Sounds like a great menu interesting challenge

Currently I am in Xi'an in China on holiday with my wife and daughter.

If at home I would probably go like this

Sparkling White,preferably Champagne but a good Prosecco or Adelaide Hills or Tasmanian on arrival and off course some cold beer.

I would go with 2 whites

  1. Reisling -either Clare Valley [Grosset/Clos Clare] or Alsace [Trimbach/Hugel] nice and young and vibrant with good acid[obviously good US equivalent - not sure what as US Riesling is not a strong point]
  2. Semillon/Sauvignon Blanc - Margaret River [Cullen/Vasse Felix] or Bordeaux [Carbonieux?]

Two Reds

  1. Shiraz Viognier, I really like the aromatics with asian, Aussie [Clonakilla/Mr Riggs] or Rhone [take your pick]
  2. Grenache or maybe GSM again the aromatics - Not an Aussie strong point, I love CNdeP's Guigal Vieux Telegraph is a favourite, but I am sure you got plenty good Cali's in this area.

Finish

Cleansing Ales and more Sparkling White - there is no such thing as a bad time for Champagne or if the crowd are so inclined, cuban cigars and a good port [yes I know its hot but...end of night great time...cigars and port work]

D's suggestion of Rose would work but make sure its got good acid to work with asian spices

My suggestion to the Communists - get a life!

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Reply by Girl Drink Drunk, Oct 1, 2010.

Napa, will you humor us and please tell your guests to drink their red and enjoy it, but it's a horrible match with your menu?  ;)

I thought of a Vio, too.  Could be interesting.  Torrontes is often in the same realm as Gewurz to me, and I think it'd work very well.

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Reply by napagirl68, Oct 1, 2010.

Yay!  I will let you all know how it goes.. it is tonight. 

GDD..  What about a Tablas Creek Esprit de Beaucastel Blanc (white rhone blend)?  Their tasting notes say it goes well with "Asian stir fry dishes".

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Reply by Stephen Harvey, Oct 1, 2010.

NG have a great night

No great wine In Xi'an but looking forward to doing Terracotta Warriors tomorrow.  Love Chinese history, can't believe with all there great creativeness they are such wine maidens?

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Reply by Girl Drink Drunk, Oct 1, 2010.

Haven't tried it and have no knowledge of it.

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Reply by napagirl68, Oct 3, 2010.

Update on pairings:

These were the three I poured- blind tastings:

1. 2006 Trefethen Oak Knoll District Dry Riesling (Napa, CA)

2. 2007 Tablas Creek Esprit de Beaucastel Blanc (paso robles, CA) a rhone style blend of roussane, grenache blanc, and picpoul blanc, all estate grown.

3.  2008 Hallcrest Vineyards Sauvignon Blanc, Belle Farms Vineyards (Santa Cruz Mtns, CA)

The menu was pretty simple Asian...  Foil wrapped chicken with ginger, soy sauce, a bit of garlic;  Asian lettuce wraps- ground chicken, water chestnuts, mushrooms, red pepper, onion, garlic, hoisen sauce, sweet chili sauce, soy sauce, cashews, and julienned thai basil in butter lettuce leaves: green beans drizzled with truffle oil and maggi sauce (enhancer); and egg white rice with fresh chopped (prolific!) chives and a bit of soy sauce.  Did not have time to do the mushroom potstickers :-( 

Anyway, was a grand success, and all were willing to taste WHITES with their food.  I said it was an experiement..

Results:

Half the guests liked #1 with the food... some comments were that every taste of different foods brought out a new flavor in that Riesling. 

All the guests liked #2- they felt it paired well with all the dishes, and it seemed to be the winner for the night.

Only one guest preferred #3 as a pairing for the food, but another guest felt it would please those with less tasting experience.  Although, most of us preferred this one as a sipping wine over the others.

I will say that the group did have some element of surprise when I revealed the wines... this is a fun experiment, and think I will do it with every dinner party I have! 

Knowing what the wines were, and being a person who does not typically like rieslings, I was pleasantly surprised by the nuances brought out in this wine by the food.  I did find it a bit sweet for me tho, and would look further for another example next time.

I was extremely pleased with the results, as in Asian restaurants, I am finding more white rhone varietals offered for pairing... and I think they do well.  Viognier is one of my favs, and Roussane comes in second.  And the blends?  Great!

 

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Reply by Stephen Harvey, Oct 3, 2010.

NG

Your sweet comment in relation to Riesling is one many people make yet most Riesling is quite dry.  Unless of course it is one specifically made with residual sugar.  Would be interested in any other views on the riesling you had. Sadly I probably won't find it here to try

Being an absolute Riesling fan I have found Riesling to be a really good companion with a lot of different food.

It is also a really good pre dinner drink if you have non champagne drinkers

I do think the Rousanne/Marsanne wines make great food wines, Viognier is still a bit of an experimental wine in Australia and I think I am warming to it as winemakers here get better with the grape

Sounds like a great night

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Reply by dmcker, Oct 4, 2010.

Not at all surprised about the reaction to the SB, since I never thought it an appropriate match from the beginning. Definitely squarepeg/roundhole problem. ;-)

Keep hunting on the rieslings. Try several oldworlds from Alsace and Germany and even Austria. Then come back to those from the West Coast. Learn which Kabinetts are trocken (dry), and which a little sweet. Seek out the differences between the Mosel, Rhein and Nahe. Try a dessert (Auslese or better) version to learn better about profiles. Try several different Alsatians. Etc. Don't know how easy it'll be to find any from Oz, but maybe that place in Carmel might help. As one direct friend of mine says, if all you care about is the destination, take a friggin flight.....

And the Rhone whites were obviously a good choice, too. I'm not a huge viognier fan, and would view them as providing competing flavor profiles. Kind of like with Gewurtztraminer, when people don't know how to deal with chilis in Indian or some other spices they come up with some of the more flowery, spicy whites they can think of. But some other Rhone whites would certainly be nice.

Oh yeah, and get in the chenin blanc hunt, girl. South African's are usually better than Californians, but start with the Loire....

And the roses?

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Reply by napagirl68, Oct 4, 2010.

Dmcker-  thanks for the recommendations- I will give those a shot..  I did not have a rose- but should have... it could've replaced the sb.  Just was too busy to hunt down a good one.  I basically chose from wines I already had. 

Really liked the Tablas Creek with this menu.. and no Viognier in that particular blend.  I highly recommend this wine, but I was already a fan- even with other appropriate pairings.

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