What Wine Would You Pair With This Asian Theme Dinner?

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We played golf at Sequoia Woods Country Club today with another couple. A beautiful course set in a spectacular redwood forest near California State Park Big Trees. Picture of a tight uphill par 4 on the back nine!

Afterwards, came home to an Asian theme dinner that was beautifully cooked by Susan Kelly. It started out with our guests bringing a shrimp appetizer cooked in garlic, Portuguese chili, parsley, butter and olive oil.

The entrées consisted of sautéed chicken, simmered with sweet chili sauce which was delicious as none was left over! The next entrée was fried rice with carrots, onions and shrimp with soy sauce as needed. The final entrée was tempura shrimp with a dipping sauce of sweet chili. Asparagus was the vegetable of the evening sautéed in garlic.

See’s assorted candies was the perfect dessert brought by the guests.

Now what wine to serve with this meal? While many choices could be had, we started out with a 2018 Maritana La Riviere from the Russian River, Sonoma County by Donald Patz. This was a creamy and lush mouth filling Chardonnay. It was a refined and delicate Chardonnay with soft lemon custard and a Red Delicious apple, mildly sweet with a caramel finish. As the wine settles in the back of mouth, a minerality of a babbling brook or creek came to mind.  (Read a previous story on this wine at: https://californiawinesandwineries.com/2021/03/24/2018-maritana-chardonnay-la-riviere/  )

Also on tap was a 2016 Smith-Madrone Riesling from Napa Valley, extremely aromatic with floral notes and green apple on the nose. A light yellow straw color and medium viscosity. On the palate, strong lime and citrus. (Read the full story at:    https://californiawinesandwineries.com/2021/01/28/2016-smith-madrone-vineyards-riesling-and-firecracker-chicken/ ).

A couple wanted some red wine and the first one tasted was the 2015 Tobin James Lagrein Silver Reserve from Paso Robles. This wine provided an “old world” flavor with leather, spicy pepper and dried fruits. (Read the full story at: https://californiawinesandwineries.com/2021/02/01/two-special-wines-and-a-great-meal-oshaughnessy-cabernet-sauvignon-tobin-james-lagrein/ ).

The next red wine selected for dinner was a 2016 Pasanau Ceps Nous from Spain with a Grenacha base of 77%. The wine produces a strong and concentrated fruit, with aromas of licorice and brandied cherries. They have “rounded” it out with Merlot (16%) and Syrah (7%) for structure and a beautiful taste profile. On the eyes it has a dark red ruby color with a medium heavy body. The aromas and tastes are complex and layered with blackberries, chocolate, tobacco and vanilla. (Read the full story at: https://californiawinesandwineries.com/2020/01/21/2016-pasanau-ceps-nous-intense-wine/ ).

And the last wine of the evening to be enjoyed with various chocolate treats was an extremely enjoyable 2014 Arkenstone NVD Cabernet Sauvignon from Howell Mountain (Napa Valley). Intense purple coloring, the aroma of black cherry burst into the nose. Black cherry, chocolate, blueberries and red cherries in the palate.  (Read the story at: https://californiawinesandwineries.com/2016/01/18/arkenstone/ )

Now with so many of excellently prepared foods, which wine would you suggest to pair?









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