When DRIVEN hosts a wine & food pairing, our goal is to keep it fun and delicious above all. Just ask any of the attendees of this week’s Spring & Summer Sippin’ event if they would agree, and you might very well hear….nothing. That’s because these seasoned professionals know that it’s impolite to speak with their mouths full.
The theme, which replicated last spring’s wine & food pairing, was to reveal how the seasonal transition into a temperate climate prompts us to start reconsidering wine styles that we had put aside last fall. Deborah demonstrated to the group how such warm-weather wines can still be as serious and complex as the fat, tannic Cabernets and Malbecs of winter by matching them up with the right foods….seasonal foods that she prepared at home.
In the mix were some contrasting white wines, a distinctive sparkling wine, some dry rosé, and a couple of soft, fragrant reds which teased our palates and opened our minds. To give you an idea of how carefully-chosen these wines were, consider the origins of the crowd favorite: a Dry Furmint from the Hungarian Tokaji estates of Kiralyudvar, which, when in the glass translated to a profoundly magical and sophisticated wine, stylistically akin to an expensive White Burgundy. It was paired strategically with an Asian Noodle Salad with Julienned Vegetables and Peanut Butter Basil Dressing.
Speaking of creative and sinfully-delicious food, we have a treat in store for you: A recipe for that noodle salad! Check your pantry, head to the market, and get ready to eat well, Deborah’s style. Then check back soon for 2 more recipes from that evening. Special thanks go out to all who attended…..it was a blast!
Asian Noodle Salad
6 big basil leaves
2 mint leaves
1 Tbsp minced ginger
4 Tbsp peanut butter
1 Tbsp rice vinegar
½ tsp Bragg Liquid Aminos
A shake of hot pepper flakes
3 cloves roasted garlic, chopped
9oz package Udon noodles, cooked and rinsed with cold water
2 carrots, shredded
½ Jicama, shredded
½ red pepper, shredded
1 jalapeno, chopped
Mix the noodles with the vegetables. Add dressing. Season with salt and pepper. Serve at room temperature. Pair with the aforementioned Hungarian Tokaji Sec.