Traverse City Record-Eagle

Archive: Thursday

January 10, 2013

Perfect Pairings: FIZZ and curry

SUTTONS BAY — L. Mawby Vineyards' FIZZ Demi-Sec sparkling wine pairs pinot noir and chardonnay grapes. The juice is fermented in stainless steel, then blended with reserve wines and fermented a second time in a closed tank before before filtering and bottling.

Dayna Valpey at Suttons Bay's L. Mawby said those qualities are what make FIZZ a good match with the Chicken Green Curry offered at Xylo Bistro Cafe in Traverse City. That was winemaker Mike Laing's pick.

"First, the spice of the curry is soothed on the palate by the sweetness of FIZZ," Valpey said. "Second, the acidity of the wine cuts through the richness of the coconut milk and chicken.

"Also, the clean crisp fruit flavors of FIZZ refresh the palate after every bite."

Matthew Walheim, owner & head chef at Xylo, passed along his recipe.

Thai Green Curry Chicken

Sugar

Rice vinegar

6 oz. diced raw chicken breast

4-6 broccoli florets

4-6 cauliflower florets

6-8 pieces diced red pepper

6-8 slices carrot

6-8 red onion slices

6-8 celery slices

(Add or subtract as you wish)

For the sauce:

1 T. canola oil

1 T. chopped garlic

1 t. red pepper flakes

4 oz. chicken stock

1 t. Thai green curry paste (in the grocery store Asian aisle anywhere)

1 T. brown sugar

¼ c. coconut milk

1 T. soy sauce

Garnish:

Chopped scallions

Bean sprouts

Shredded red cabbage

Cooked white rice

Make a mixture of simple syrup (sugar and water equal parts) and rice vinegar and soak the cabbage in the mixture.

Heat canola oil in wok or saute pan until hot. Add garlic and pepper flakes, then raw chicken. Saute until chicken is seared on all sides. Add all vegetables and the soy sauce. Toss until coated, about 10 seconds. Add chicken stock, curry paste and brown sugar. Cook for another 2 minutes or until the chicken seems cooked through. Add coconut milk and cook for around another minute. Serve around a mound of rice and garnish with scallions, bean sprouts and cabbage, which has been removed from the syrup.

Perfect Pairings is an occasional feature presenting suggestions for recipes that pair well with specific wines from around the region. To submit items for Perfect Pairings, write to kgibbons@record-eagle.com or call 933-1477.

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