*** Note to readers: Ann Vogel’s weekly recipe columns are now going to be run twice a month because of the redesign of the Kitsap Sun Life section, which runs in Sunday’s paper. We’ll continue to recommend pairings for her recipes on the Friday before the Sunday publication, and will also try to write recipes and pairings of our own on the weeks when Ann’s columns don’t run. ***
Thai Vietnamese salads could get the highest score
for the most ingredients in a dish. And that covers just the dish,
not its sauce.
Thai dish like Ann Vogel’s “out of this
world salad” combines a wide variety of taste sensations.
There is salty, sweet, sour, spicy, bitter, herbal and earthy and
all these flavors are interacting with each other. On top of all
that, we’re tasked with adding another component: a wine to go with
So we’re going to cover all our bases and recommend three wines.
The first is a Torrontés. This Argentine grape produces a wine with beautiful aromatics and lovely citrus tones. Argentina’s Don Rodolfo Torrontés 2011 is $10 and has a very floral nose with lots of citrus, great balance and a fresh finish.
Our second recommendation is a riesling which is always a perfect partner with most Asian cuisines. It has a sweetness level to match the sweet-and-sour sauce. For this, look for Latah Creek Winery’s 2011 riesling that sells for $8.
And then there is that unpronounceable, Gewürztraminer. It has the aromatics, the sweetness and the complexity to work with a complex dish.
Château Ste. Michelle’s winemaker Bob Berthau says the 2010 Columbia Valley Gewürztraminer “is an enjoyable wine with exuberant fruit and clove spice.”
He describes the wine as “lush” with floral characters but even with all that the wine “still maintains the grape’s natural crisp character.” Berthau recommends his wine with Thai food or “any cuisine with a little ‘bite’ to it.”