PARTNER in Calories and I have adopted a new supper strategy for 2012.
We're adopting two new vegetables every month-and already the experiment has yielded some intriguing results.
We're big on everything seasonal and local here in the luxurious surrounds of the Hired Belly supper club: no surprise, then, that our current "legumes du mois" are Sui Choy (sometimes referred to as 'Napa Cabbage') and parsnip - both available, if not from right here in BC then certainly from close by.
Now this may not seem terribly exciting to you, but last night we roasted some parsnips, then chopped them up and quickly sautéed them with the sui choi in Bragg, along with a generous teaspoon of garlic and chili paste. It was the perfect accompaniment to seared pork tenderloin.
So, what to serve with such a winter warmer of a plate? There's really only one wine that absolutely fits the bill: Gewurztraminer - or "Gew" if you want be totally cool. Here's why....
Some years ago we were invited to Montri's (now vanished) excellent Thai restaurant to share a meal with the Austrian and Thai consuls. On the menu, not surprisingly, Pad Thai and, in the glass, an excellent, wonderfully floral and perfumed, late harvest Austrian Gewurz.
We watched with interest (and concealed horror) as the Thai consul anointed his plate with a few table-spoons full of dried chillies, or so it seemed. No way, we thought, that this wine could stand up to that kind of inferno.
While our palate may not have enjoyed quite the same heat resistant qualities, we decided to conduct our own experiment, and, to a lesser degree, loaded up our own plate.
To our delight and surprise, the wine not only endured but positively shone with its spicy partner.
Last night's match may not have been as exotic but the extremely serviceable, fruit -forward, quite rose petal perfumed, viscous and deliciously floral Pfaffenheim (Alsace) Gewurz 2010 (BCLS $19.99, France) turned out to be the perfect match.
Not only did its spicy notes pick up on the heat but its slight residual sweetness mirrored perfectly the richness of the roasted parsnip.
You can throw a lot of heat at a wine like this, especially one as coated, although a good B.C. Gewurz (such as Tinhorn Creek 2010) would also probably have performed similarly well.
Who knew that turnips and cabbage could ever be so exciting! When it comes to matching with spicy foods, few varieties compare with Gewurz.
Coming up much sooner than you think, the Vancouver Playhouse International Wine Festival (Feb. 27-March 4) has now released all of its events. Move quickly if you have your heart set on any particular tastings, as tickets - especially for theme region events - are moving quicker than you can say "Chile."
What's to like in particular? We're a longtime fan of the theme region Saturday tasting, which this year will feature Chile's brightest and best (and tastiest) at Celebrate Chile (March 3rd, 12.30-2.30 p.m. in the dazzling Convention Centre West, $99).
We're also giving a serious heads-up to The Next Star Grape: Syrah (March 2nd, VCC West 5 p.m.), with the dynamic duo of Rhys Pender MW and grape guru DJ Kearney working their way through some pretty serious Chilean drops ($50). Go to www.playhousewinefest.com to book all events.
Belly's Best
Painted Rock Syrah 2009 Owner John Skinner likes to point out the differences between this wine from the Skaha Bench (soon to be a sub-appellation) and sometimes more extracted styles from further "down south."
In this case, think more Rhone, more Orange than Osoyoos. Layers of plummy black and blue fruit with gentle spice notes, wrapped in a measured elegance that's well balanced with careful oak. Think serious barbecued red meats or game and give it plenty of time in the right glass. Everything Wine, $39.99
www.hiredbelly.com
