First Course
Scallop Ginataan
WILLM GEWURZTRAMINER RESERVE ALSACE AC - $20
Our First course will bring a rich sweetness from the butternut squash and scallop flesh, with some heat from the Thai Chilli. As I think of a wine pairing for this dish I want to drink something that will stand up to the flavours, and provide good acidity to cleanse my palate between bites. Gewürztraminer grows best in cooler climates, and Alsace produces some of the worlds best. This wine will be highly aromatic, with lychee and pineapple on the nose. It has bright acidity, and the long peppery finish helps it to stand up to this dish.
Second Course
Short Ribs Bifstek
CLOS DE L'ORATOIRE DE PAPES CHATEAUNEUF DU PAPE AC - $53
CAVE DE RASTEAU ORTAS PRESTIGE COTES DU RHONE VILLAGES AC - $27
Our second course sounds like quite a harmony on the plate. We have the salty umami of the braised beef, with light citrus from the Calamansi, sweetness of the parsnip and asian pear, roasted bitterness of the broccollini, and of course a little smoky heat from the Togarashi. So, what to pair with it? Similar to our starter, I want a complex and robust wine that will stand up to this dish. I also want something that brings a little of its own spice. For my taste, that brings me to southern France, and specifically the Garnacha and Syrah varietals, which feature quite prominently in the Chateauneuf-du-Pape blends. This full bodied red is complex, with aromas ranging from flesh, to leather, tar and even dark cherry and rose petal. Garnacha, Syrah, and the third most common varietal in these blends, Mourvedre, are all known for their spicy note on the finish, helping this wine to stand up to this dish. The combination of medium acidity, and medium to high tannin, will provide a cleansing mouthfeel, without being out of balance with this dish.
The second one listed provides a taste of these same three varietals, in likely a similar ratio, at a more approachable price.
Enjoy!