"Kung Fu and Curry" - Wine and Dine with Charles Smith Blog Series Part One

THE WINE:
2008 Kung Fu Riesling,
Washington State

THE AROMA:
First I get white peaches, followed by a hint of slate.
Then notes of pear, floral and spice.

THE MOUTH:
Slightly sweet with balance of minerality.
A great representation of what the Riesling grape can do.
Not too sweet. Flavors of pear, apricot,and lime.
Leans toward a medium bodied wine.

THE FOOD:
Thai Red Curry Chicken and Noodles

THE PAIRING:
As many of you know, I love to balance spicy and sweet.
Curry brings a flavorful (not HOT) spice to food.
I chose chicken as the protein, frankly because that is
what I was in the mood for, but tofu, shrimp or other fish
would work very well with this recipe and wine too.
This dish is neither light nor heavy which plays nicely
with the body of the wine. In this pairing, I like to start with
the wine pretty cold (yes, I am opposing my 30 minute rule!)
and the food piping hot. It helps to create two distinct impressions
while enhancing the synergy of the two together.
The wine will come down in temperature rather quickly,
thus revealing more layers of flavor in both the wine and the food.

THE RECIPE:
1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast,
cut as you prefer - cubes or shredded
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil

8 oz. firm dried rice noodles

Stir coconut milk, curry paste and ginger in heavy large skillet
over medium-high heat until paste dissolves, about 1 minute.
Mix broth and cornstarch in small bowl until cornstarch dissolves;
mix into skillet. Stir until slightly thickened, about 2 minutes.
Reduce heat to medium and add chicken, fish sauce and lime juice.
Simmer over medium heat until chicken is cooked through,
about 2 minutes. Add bell pepper, green onions, basil,
cook 2 minutes.

Cook noodles in large pot of boiling water until tender
but still firm to bite, should be about 2 minutes or so.
Strain and rinse under cold well.
Drain well. Stir noodles into curry and chicken mix.

If you would like to add vegetables, consider bok choy,
snap peas, red peppers, water chestnuts, plum tomatoes, etc.

I always garnish with fresh cilantro leaves.