Savory Shrimp Stir Fry and Burgundy – Yep!

“Bending” the Recipe to Fit the Wine
When we’re on a virtual tour, some of our meals are carefully matched to the wine.  Other times, we’ll pick something for dinner and try to “bend” the recipe a bit to make it more friendly to the wine we’ll be drinking.

Today, Julie had a taste for something light and we decided to make a shrimp stir-fry.  Even though Burgundy may not be the first thing you think about with stir-fry, it can definitely work!  The key was to keep the stir fry sauce as Burgundy friendly as possible.  That means not super spicy, but plenty savory.  I added fish sauce to the stir fry sauce to increase the earthy, umami component in the meal.  We substituted farro for the usual rice, partly for variety and partly to make a better match for the red wine.

As for the wine, today was day two for the Domaine Arnoux Pere & Fils Chorey Lès Beaune.  It was showing nicely, no need to open another bottle.  It still exhibited lively red fruit and good acidity and proved to be a nice pairing with the rich flavors in the stir-fry.

The stir-fry sauce had lots of umami flavors which linked nicely to the earthy side of the Burgundy

The stir-fry sauce had lots of umami flavors which linked nicely to the earthy side of the Burgundy

The slide show below shows how it all came together.

This slideshow requires JavaScript.

Stir-fry meals offer a chance to use whatever vegetables you like or that you have in your ‘frig.  My experience has been to make sure you have a nice, hot wok and good ventilation.  Not too much in the wok at a time!

Savory Stir-Fry Sauce
This sauce was nice and savory, not too spicy to keep it Burgundy-friendly.

  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp sugar

Farro
An ancient grain, farro is a nice alternative to rice.  To add a bit of a nutty component, dry roast the farro before you cook it.  After a thorough rinse, it just takes a few minutes in a dry frying pan on medium heat, but you do need to keep the grains moving to prevent burning.

  • 1 cup farro
  • 2 1/2 cups water

Bring the farro and water to a boil, then reduce to a simmer, covered for about 30 minutes, depending on how firm you like your grains.

Have you tried any really unusual pairings with Pinot Noir?  I’m always interested in suggestions or crazy things to try!

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