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Restaurants & Bars 7

Vietnamese and Wine

mrbarolo | Sep 10, 2003 04:17 PM

Just passing on a happy accident.

Home with a sick toddler, I was making lunch of Vietnamese leftovers (chicken w/ ginger and scallions nad eggroll), while throwing some chicken in the oven for dinner.

Looking for some wine to pour over the chicken I discovered an open bottle of Oregon Pinot Gris in the fridge. Wine on a weekday afternoon is such a rare luxury in my life that I poured some both for myself and the chicken. I had no thought of complementing my reheated lunch but discovered when I tucked in that the match was indeed a happy one.

The wine had enough acid to cut the oily sauce and rice, enough citrus and melon to make friends with the ginger and enough body and glycerine to hold its own overall.

The current conventional wisdom is to pair Gewurztraminer with Indian and Asian foods and for some reason this has just never worked for me. Consequently, I always just stick with lager or pale ale. The pinot gris makes a nice alternative.

(Scrupulousness regarding board rules prevents me from naming the wine in question, as my wife's relatives own the estate. However, for anyone with a particular interest, the name of the estate is the same - with the addition of an "h" in the middle - as that of the 17th century french philosopher/mathematician who developed the theory of probability and wrote "Pensees". They have a web site.)

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