Summer is a time for travel, right? Sometimes though you are ready for your taste buds to travel and are looking for some new tasty “trips” you can take in your own kitchen. Awesome! Let’s pair white wines with recipes… but in REVERSE! First, chose the wine & then pair the meal to it!
A Trip for Your Tastebuds = Pair White Wine with Recipes
My pair white wine with recipes approach I enjoy doing on a day I have some time to enjoy sipping, cooking and eating my new creation. In particular I have found a great book, that helps to pair Asian meals with wines that has enjoyable pairings.
I promise this will not be a blog holding you hostage with irrelevant and mundane stories that makes the actual recipe nearly impossible to find. Just the info you need to be a pairing star for your friends and family.
Here are a couple recipes and pairings perfect to “WOW” your family and friends this summer!Each of these are lesser known wine varietals and recipes sparkle when it comes to creating a unique feast focused on wine pairings.
As you can easily see, one of my favorite recipe books for my kitchen adventures is Wine with Asian Food – New Frontiers in Taste by Patricia Guy & Edwin Soon. The three recipes I share below are ones I have found in this terrific recipe book!
It is both a common and false belief to think that it is hard to pair different wines with Asian cuisine. Taste just how wrong those neigh-sayers are!
Follow this guide and you can try unique foods & wines from the comfort of your own kitchen.
(Full disclosure … the wines I know the best and am able to pair with the best are … no surprise … the wines CKJY Exports represents. So, please be aware that I personally appreciate and enjoy these wines enough to represent them for exporting abroad. You can find them in many shops or on the winery websites here in the United States.)
A Preview of My Pair White Wine with Recipes Suggestions:
- Sparkling Wine + Goi Cuon Shrimp Rolls from Vietnam
- Sauvignon Blanc + Nhuem Salad from Cambodia
- Albarino + Squid Salad from Singapore & Malaysia
Sparkling Wine + Goi Cuon
Rice based wrap, filled with fresh vegetables and shrimp.
Key word for this pairing: Complex
Wine to Try: Eola Hills Wine Cellars’ Sparkling Wines
This crisp, bright, zesty and citrus flavors will dance on your pallet with the mixture of flavors from the delicious shrimp rolls. Ideal for a hot August night.
- Dipping Sauce
- 1 small red chili, thinly sliced
- 3 ¼ tsp sugar
- 2 cloves garlic, minced
- 2 tbsp. shredded carrots
- 1 cup (225ml) rice vinegar
- 2 tbsp. lime juice
- 4 tbsp. fish sauce (nam pla)
- 1 tbsp. chopped peanuts
- 7 oz. (200 g) shrimp
- 7 oz. (200 g) pork
- 2 oz. (60 g) rice vermicelli
- 16 rice paper wrappers
- cilantro (coriander leaves)- ½ cup leaf
- mint leaves – ¼ cup
- basil leaves – ¼ cup
- 1 medium- sized carrot, finely shredded
- 2 cups shredded iceberg lettuce
- 1 cup minced scallions (green onions)
First, let’s make the dipping sauce, put all the sauce ingredients in a bowl and mix to combine. Then, chill.
Trim the shrimp and cook them in boiling water. Remove the shells, cut along the tops to remove the black veins, and slice each shrimp lengthwise. Then, cook the pork in the boiling water and then mince coarsely. Next, soften the rice vermicelli by immersing it in boiling water for 2 to 3 minutes. Drain well.
Immerse a wrapper in a shallow plate of hot water for about 10 seconds to soften it. Spread it on a clean, dry towel, and then place some herbs (3 cilantro leaves, 2 mint leaves, and 1 basil leaf) on the bottom half of the wrapper. Pile a little of the vegetables and a small amount of the softened vermicelli on top of the leaves. Add some shrimp and pork. Fold in the sides of the wrapper and roll it up tightly into a cylinder.
Make more rolls till the ingredients are all used up. Cover the finish rolls with a damp tea towel and then wrap the parcel with plastic. Chill it for an hour before serving with the dipping sauce.
Sauvignon Blanc + Nhuem Salad
Light salad with rice noodles and vegetables
Key Word: Fresh
Wine to Try: Sauvignon Blanc, Wooden Valley Winery
Why it Works: Perfect balance of rich fruit and zesty sang to match yet contrast the salad.
- 4 cloves garlic, peeled and thinly sliced
- 3 cups finely shredded cabbage
- ½ lb (230 g) cellophane noodles (rice noodles)
- 1 cup bean sprouts
- 5 basil leaves, finely shredded
- 1 small onion, thinly sliced
- 1 carrot, shredded
- 5 fresh mint leaves, finely shredded
- a green bell pepper, cored, seeded and sliced into rings
- Cilantro 1 sprig (coriander leaves)
- 1 tbsp oil for frying
- Salad Dressing:
- 6 tbsp fish sauce (nam pla)
- 4 tbsp lime juice
- 1 tbsp water
- 4 tsp sugar
- 3 cloves garlic, chopped finely
- 1 bird’s eye chili, chopped finely
- 3 tbsp dry-roasted peanuts, chopped finely
- Salt and freshly ground black pepper to taste
Begin by mixing the ingredients for the salad dressing together and set aside.
Heat the oil in a wok or deep pan. When the oil smoking hot, saute’ the garlic for about 30 seconds. The moment the garlic slices turn golden brown remove them or they will burn. Then, set aside on paper towels to soak up the oil.
Next, blanch the cellophane rice noodles boiling water until they are cooked but not soggy. Remove, plunge in cold water, and rinse with cold water.
Combine the cabbage, noodles, bean sprouts, onion, carrot, bell peppers, basil, mint, cilantro, and fried garlic in a salad bowl.
Pour on the dressing. Next, toss and serve.
Still game to try another recipe? Terrific! One more pair white wine with recipe for you.
Albariño + Squid Salad
Fried Squid Salad with fresh vegetables and a medley of Asian flavors. Can be served hot or cold.
Singapore & Malaysia
Key Word: Canvas
Wine to Try: Cardella Winery’s – Albariño
Why this works: Light & dry to balance the squid while playing well with the salad as a contrast. This wine will not over power the salad yet still stand out on its own right.
- 1 ¼ lb. (600 g) squid
- 1 cup bean sprouts
- ½ cucumber
- 1 tomato
- 2 egg whites, lightly beaten
- 2 cups oil
- 1 stalk leaf cilantro (coriander leaves), torn into sprigs
- Seasoned Flour
- 1 tsp Szechuan pepper
- ½ cup (60 g) plain flour
- 1 tsp white pepper
- ¼ cup (45 g) rice flour
- 1 tsp black pepper
- 2 tsp salt
- Salad Dressing
- 1 tbsp. sherry
- 2 tbsp. soy sauce
- 1 tsp Chinese black vinegar
- 1 tbsp. minced ginger
- 2 cloves garlic, minced
- 2 scallions (spring onions), thinly sliced
- 1 tsp sweet chili sauce
First, combine the ingredients for the salad dressing in a small bowl and set aside. Rinse the vegetables and cut the cucumber and tomato into thin slices. Then, arrange the salad on a serving platter and chill.
Open the squid hoods, wash thoroughly, and pat them dry. Cut the squid into 1 x 1 ½ inch (2.5 x 4 cm) pieces, and score a diamond pattern on them.
Continue by combining the ingredients for the seasoned flour in a bowl.
Heat the oil in a wok or deep pan. Test the heat of the oil by dropping in a cube of bread. When the oil is sufficiently hot when the bread browns in 15 seconds. Dip the pieces of squid in the egg white and then coat them well with the seasoned flour. Deep fry small batches for about 1 minute or until they are lightly golden and cooked through. Next, drain it on a paper towel and season with a pinch of salt. Then, toss the salad with the dressing, arrange the squid on top, and garnish with the cilantro leaves. Serve.
Let us know what you think of these “Pair White Wine with Recipes Suggestions”. Definitely, if you try one, please take a picture and add it to the comments.
Looking for more wine pairing recipe suggestions? Why Try … Riesling & Relax
Want to learn more about hosting a Wine & Cheese Party?
Read Ruth Logsdon’s Plan & Host a SIMPLE, Elegant & Enjoyable Wine & Cheese Day Party!