What to pair with Asian fare

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June 16, 2018 - A beautiful summer evening
Host: Anna
Attendees: Andrea, Julie, Reem



The goal was to have something other than Riesling paired with Thai food. So a bit of research revealed that there are actually many other great options out there. Sparkling Rose from France, a Pinot Noir from Niagara, a Pinot Gris from Niagara, and with dessert, we enjoyed our old favourite, Riesling from Germany.





Strawberry rhubarb crisp - seasonal delight!






Menu:
Asian spring rolls - we paired these with the sparkling rose, French chefs would be appalled at this pairing but who cares! the pairing worked well!

Thai mango chicken salad lettuce wraps with a vegetarian option with tofu, Vietnamese beef patties with jasmine rice, apple/fennel slaw. From various comments over the evening the big hit was the Pinot Gris from Cave springs, a Vintage selection at $16.95.

The rose from Bourgonge area of France was a great compliment, not too sweet or dry, just the right balance. Another Vintages selection at $21.95.

The Vietnamese beef patties paired well with the G. Marquis Pinot Noir at #19.95. I love this Pinot and go back to it often. It is consistently good and never disappoints.

The German Riesling at $17.95 was enjoyed during dessert. Selbach Incline Riesling is another Vintage selection.

Dessert Recipe from Minimalist Baker: Strawberry Rhubarb Crisp - The recipe was tweaked, I used strawberries instead of raspberries, I added vanilla extract to the fruit mixture, and I used regular butter. It was served with non dairy ice-cream.

Great evening catching up with you ladies. Andrea made it home safe on her two wheels.

Happy Solstice
Anna

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