Chicken Pad Thai and a Wine Pairing...

Although this blog is primarily consists of tasting notes, I do like to provide anecdotes, recipes and a little wine philosophy whenever possible (as in, when we aren't tasting hundreds of wines). Since spring is coming and along with it, spicy food and crisp "Alt-White" wines I have a little recipe to get you started on your summer cuisines Odyssey. I feel this would pair perfectly with a good Gewurz and of course, tasting notes on just such a wine follow the recipe....ENJOY!!

Chicken with basil and chili

Gai Pad Bai Graprau

1 lb chicken fillets

4 cloves garlic

20 green beans

20 fresh krapao (Thai) basil leaves

3 tbsp oil

1 tsp chili paste

3 tbsp fish sauce

2 tbsp sugar

1. Slice chicken, chop garlic, cut beans into 1 cm long pieces, chop basil leaves.

2. Heat oil in a wok or a pan, add garlic and roast for a minute. Add chili paste and roast.

3. Add chicken and stir-fry for two minutes. Add fish sauce, sugar and beans and continue to stir-fry.

4. Reduce heat and add the basil leaves.

Banyan 2006 Gewurztraminer Monterey County

$144/case

Banyan is collaboration between Moshin’s dynamic young winemaker Kenny Likitprakong and his father Somchai with the goal of creating wines that pair with the spicy cuisine of Somchai’s native Thailand. This full flavored, fleshy, off dry “Gewurz” works well to cool down and compliment the addictive burn of capsicum.

Fresh elegant flavors of ripe Anjou pears poached with mulling spices, lychee, mango, candied orange rind and caramel all intertwine with a bright acidity and silky texture in this highly quaffable white. Open this one with your next Thai meal, Indian curry, or as a reflective “Tuesday night, just got home from work, I could sure use a glass of white wine.”