Tonight I'm making a Chinese chicken dish with a very savory but not at all spicy sauce and reconstituted dried shiitake mushrooms. I am thinking Riesling, because I have one I'd like to try tonight, but the mushrooms throw me off.
Ming Tsai recommends a Tavel rosé for a similar dish. Can anyone here make a recommendation?
Thanks very much,
-Amalia _________________ Amalia Freedman Remove X's to reply
thinking
mushrooms
Strangely enough, tonight I am having salmon roasted on salt with well-cooked Shitake mushrooms and Shanghai green beans as accompaniments. None of these are very spicy and I intend to drink a Rosemount 2002 Chardonnay.
Gee, that dish sounds like it's calling for a Pinot Noir to me - mostly because of the mushrooms. Chicken is OK with Pinot too.
Tom S
Salut/Hi Tom S,
le/on Mon, 16 Feb 2004 23:34:46 GMT, tu disais/you said:-
Pinot Noir is wonderful with chicken, and wouldn't be frightened of the mushrooms either. I quite like your idea, as long as "chinesiness" of the dish isn't too pronounced.
Amalia,
too late for last night's dinner, but I'll join the chorus for PN. I'd go for something light and bright (basic Bourgogne from a top producer, a lighter village wine from Volnay, or maybe somethng like a Saintsbury Carneros).
But I don't think a bigger Riesling would have been problematic, as shiitakes are maybe slightly more towards the delicate rather than meaty end of the mushroom spectrum.
Please let us know what you chose and how it went! Dale
Dale Williams Drop "damnspam" to reply
Well, I think I chose wrong, based on my previous experience with the wine I opened, a 2002 Blanck Gewurztraminer. I recalled it as being quite full and ripe and that seemed to match my impression of this dish, a sandpot casserole of chicken, lop cheong, dried shiitakes and green onion, first stir fried and then steamed over rice with a light sauce of rice wine, soy and sesame oil. I served the dish with stir-fried Chinese broccoli.
The wine exhibited a definite bitterness on the finish that I don't recall from previous tastes. Could it be the mushrooms? The Chinese broccoli?
The dish was a hit, so I'll have the chance to experiment with the PN suggestion next time. Thanks for your responses!
-Amalia
Try the Tavel of Eric Pfifferling, it has a lot of character, not "just a rose'", and I think it would go well. Careful, no sulphites, so buy it only from a place that knows how to handle this kind of wines.
Mike
I have had good experiences with an array of Dry Sherries with shiitake mushrooms. I have prepared Duck with Shiitake Mushrooms, Manzanilla Sherry, Tamari and Almonds in the past but I dont know what ended up being paried with the dish.
Jason
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