Hi all, In 2 hours we're having a "Kung Pao" stir fry with beef, onions, green peppers and peanuts. I have an average assortment of wines in my cellar - CS, PN, Zin, Chenin, Sauvignon, etc. Any suggestions?
I think I knew the answer at one time, but it's those senior brain cells that aren't working properly.
Please help, Thanks Dick
Beer, since you have no Riesling or Gewurtz...
-- Robert
Hi Robert, If I was having this dish in a restaurant I would choose a bottle of Tsing Tao (is that right?). I think you're right though, when everything else fails, grab a good beer. This is getting very complicated and, after all the sampling, I don't know if I'll be able to get up and go to work tomorrow. :-) Thanks for the suggestion, Dick
Sometimes I have a "Eureka!" moment. Since I almost always lean to a red rather than white, it suddenly occurred to me that the hot Kung Pao might be offset by a nicely chilled cru Beaujolais. Brouilly or Fleurie come to mind. It fits a lot of the issues that have been raised--not a big alcohol heater, cool on the tongue, stands up to the spice, not cloyingly or contrastingly sweet. Yeahhhhh, that's the ticket.
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8
That's called "thinking outside of the box". Good work!
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Probably too late. But Bonny Doon Pacific Riesling would be perfect.
Rich R.
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