Loire Valley Wines Take the Spicy Thai Challenge #Winophiles
#Winophiles Go All Cross-Cultural
“What grows together goes together”. This time-honored advice for wine and food pairing is one we often follow in our regional explorations with our #Winophiles group. What about all those great dishes from other parts of the world? Especially the ones without wine grapes growing nearby, or even without a wine culture to speak of? This month, our group is tackling cross-cultural food pairings with French wines. You’re sure to find something tasty to try, so join us! Take a look toward the bottom of this post to see all the great ideas offered by my fellow #Winophiles!
Sweet Wines for Spicy Foods
Julie (beautiful wife) has been suggesting I incorporate take-out into my posts for some time. I love to cook, but in the real world, people want good ideas for wines with food they grab on the way home from work. This week I’m recently home from a trip to France (much more on that later!) and pressed for time, so I decided to finally take her sage advice. Takeout on FoodWineClick!? You betcha! Our challenge today is choosing a French wine to pair with spicy Thai food.
Naviya’s Thai Brasserie in Linden Hills neighborhood of Minneapolis
Our favorite local Thai restaurant is Naviya’s Thai Brasserie in the Linden Hills neighborhood in Minneapolis. My dinner today consists of shrimp and chicken spring rolls (not spicy, easy pairing there) and Green Curry “Spry and Jungly” with duck as the protein. Here’s how Naviya describes the dish:
Michel Picard Vouvray AOP (demi-sec) 2014 ($15 at Surdyk’s)
Eye: Clear, pale lemon color
Nose: Clean, a bit of beeswax and lemons, a nice depth to the aroma.
Mouth: Off dry, high lip-smacking acidity. Medium body with flavors of lemon curd and a bit of beeswax. Very refreshing with the sweetness well offset by the acidity.
Coteaux du Layon
The Layon river is a small tributary flowing into the Loire. The local weather conditions in the fall favor the development of botrytis, or noble rot. This fungus dehydrates the ripe grapes, concentrating the flavors and adding more due to the rot. While it sounds gross, the results are beautiful! The botrytis doesn’t form every year, so these wines don’t carry the reputation of the famous Sauternes wines of Bordeaux. They also don’t carry the pricetag!
Chateau de la Roulerie Coteaux du Layon AOC 2014 ($19 at Surdyk’s)
Eye: Clear, a very pretty deep lemon color.
Nose: Clean, medium intensity nose of rich orange peel, beeswax and honey
Mouth: Sweet, very full body with bracing, lip-smacking refreshing acidity.
Wine Pairing Winner with Spicy Thai: Go for the Vouvray!
Going for spicy Thai takeout? Grab a bottle of Vouvray and you’ll be happy. The medium body, lightly sweet with bracing acidity was a nice foil for the rich coconut milk and Thai peppers. The Coteaux du Layon was just a bit too much. Too much unctuous body, too much sweetness, it just didn’t work. However, it did make a great cap to the meal as a light dessert wine all on its’ own.
Cross-Cultural Wine Pairings from our #Winophiles Group
If you see this post early enough, please join our chat on twitter! Saturday April 15 at 10am CDT, we’ll chat using the hashtag: #Winophiles. We love visitors, no blog needed!
- Martin from Enofylz Wine Blog pairs Bordeaux with Cajun and Italian Classics
- Michelle from Rockin’ Red Blog asks Do Empanadas Bordeaux?
- Camilla from Culinary Adventures with Camilla will match A Vin de Pays d’Oc Chardonnay and an Edible Mollusc from Monterey
- Gwendolyn of Wine Predator highlights Taco Tuesday: Chicken Mole Strawberry Salad with French Wine
- Jane from Always Ravenous takes us to the islands with Chicken Colombo: A Blend of Caribbean Flavors from the French West Indies
- Lynn from Savor the Harvest informs us that Tortilla Española Crosses Wine Borders
- Jill of L’occasion describes A World of Flavors in Marseille
- Peter from The Wine Analyst delves into Food & Wine – Moroccan Chicken Pastilla
- Jeff from FoodWineClick! reports as Loire Valley Wines Take the Spicy Thai Challenge
- Lauren at The Swirling Dervish enjoys A Feast for the Senses: Viognier and Indian Spices