Hi my wino loving friends!
Spring is upon us and that, to me, heralds in the beautiful white wines and the soft roses from around the world. I’ve been craving crisp white wine since the sun started shining, and yet with the constant switch in weather, I feel like we’ve all been on our toes, wondering when summer is actually going to hit.
This sort of give and take, push and pull, of the seasons and the weather inspired me to find a very uncommon sort of wine pairing for you guys. Not only in food flavor, but also in wine choice.
This led me down a long, winding path to a favorite recipe inspired by an exotic find I stumbled upon at Whole Foods. With the harsh chill of the rain and the occasional shining sun, I decided to go for a Thai inspired dinner but wanted to make it somewhat easy and comforting in this gloomy season. So, with the help of the Hot For Food Blog (a great vegan couple who make some aMAzing recipes), I decided to make a curry chicken sandwich and, with its varied and intricate flavors, determined it would pair beautifully with a sauvignon blanc.
Now, I have to admit, I am not a sauvignon blanc fan. Sauvi’s are typically very crisp, light, and dry, and their flavor profiles can either range from grassy and sort of pungent to citrusy and tropical. I have an issue with this because I love American wines and sometimes tend to buy those more than the old world wines, but American sauvi’s are just so so citrusy and acidic. I have had a hard time pairing them with any foods that I personally enjoy… but this is probably due to the fact that I don’t even like drinking them on their own. They aren’t aged typically, and especially not in oak barrels (usually stainless steel if anything). I’m going to have to start venturing into French Sancerre and Loire whites (which are typically Sauvignon blanc)… Maybe that’ll be a good learning experience for us all 🙂 would you guys be interested in wine comparisons with food? Hmmmm….
I found this beautiful, organic and vegan-friendly, Las Mulas Sauvignon Blanc from Chile. Chile! I was so excited to find something that wasn’t American, was organic, and vegan. I have had a good run with New Zealand sauvignon blancs (Matua is a great brand, and their pinot noir is phenomenal), but I couldn’t stop myself when I discovered this Las Mulas wine.
Paired together, the spicy paprika and curry in the chicken tasted so good with the wine. I was so surprised! The wine was grassy and not at all citrusy (SUCCESS!), so it balanced the food perfectly. I also put sprouts on the sandwich and I think that gave the wine a nice little complement as well. And I’m so happy the curry was mixed in with vegan mayo, because that bit of creaminess completely negated any acidity in the wine. I kept the raisins out of the recipe (because I honestly don’t like them lol) and I think that’s a good idea when you drink something so, so dry. Keep your food in the same sweetness group as your wines, just an FYI. There’s a reason (amongst many) why ice wines are best with dessert and why chardonnays go great with salads.
I would absolutely recommend a nice, easy drinking afternoon, pretending it’s sunny out with your comfort food and your elegant sauvignon blanc.
Let’s just cross our fingers and have another sip, hoping summer gets here soon!
2.5 cups “chicken” (I used Tofurky chicken strips, but the Beyond Meat ones are way better!)
1/2 cup vegan mayo
1/2 cup celery
1/2 cup onion (I used this instead of raisins 😛 )
2 tsp olive oil
1 tsp curry
1/4 tsp paprika
salt and pepper to taste
Assemble with sprouts and tomato on thick whole grain bread. Serve with a glass of Las Mulas and enjoy 🙂