Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Greywacke Wild Sauvignon Blanc
Pairing: Seared Tuna Steaks
By Adam Perry | Serves 2
- 2 tuna steaks, about 4-6 ounces each
- 1 Tablespoon garlic, finely minced
- 1 Tablespoon ginger, finely minced
- 2 Tablespoons toasted sesame oil
- 1 Tablespoon sweet black rice vinegar (can be substituted with mirin)
- 1 Teaspoon dried chili flakes (adjust based on spice preference – this amount will yield a lightly spiced final dish)
- ½ Teaspoon flaky sea salt
- ½ Teaspoon black pepper
- 2 Tablespoons high smoke point neutral oil (such as canola or grapeseed)
- Toasted sesame seeds (for garnish)
- Sliced scallions (for garnish)
- Pat the tuna steaks dry and place them in a Ziploc bag or shallow bowl
- Stir together garlic, ginger, sesame oil, black rice vinegar, dried chili flakes, salt and pepper
- Pour over tuna steaks and turn the steaks to cover completely
- Allow the steaks to marinate for at least twenty minutes at room temperature, or up to two hours in the fridge (if marinating in the fridge, take the steaks out twenty minutes before searing to let them come to room temperature)
- Add the neutral oil to a medium skillet (cast iron is ideal), and allow it to heat at medium-high heat for a couple minutes. The oil should be just barely smoking when the tuna steaks go on.
- Remove the tuna from the marinade, and brush off any chunks of garlic or ginger, as these will burn when searing. Reserve the marinade.
- Place the steaks on the pan and sear for 90 seconds per side for medium rare steaks
- Remove the steaks from the pan, and turn the heat down to medium
- Pour the reserved marinade onto the pan, and a spatula to scrape the bottom of the pan. If the marinade is evaporating too quickly, stir in a little water to slow it down
- Allow the marinade to reduce slightly, then remove from heat
- Slice the tuna steaks and fan out on your plates. Top lightly with the reduced marinade, and then sprinkle the toasted sesame seeds and sliced scallions overtop.
- For a complete meal, serve with steamed rice and grilled asparagus.
Chapoutier Tavel Rosé
Pairing: Pepper Chicken Salad
By Peggy Perry | Serves 3-4
- 4 cups cooked chicken, cut into 1 ½ inch strips (substitute firm tofu for a vegan version)
- 4 cups shredded romaine lettuce
- 2 teaspoons Szechuan peppercorns
- 1 inch fresh ginger root, peeled and finely minced
- 3 green onions, finely minced
- 2 tablespoons soya sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha or Sambal Oelek (may be omitted if you do not like spicy tastes)
- Toss the chicken and lettuce together in a large bowl.
- Toast the peppercorns in a small skillet over medium heat for a few minutes until they become fragrant.
- To make the dressing, pound the toasted peppercorns, ginger, and green onion in a mortar and pestle.
- Add the soya sauce, apple cider vinegar, oil, and Sriracha or Sambal Oelek.
- Blend thoroughly and pour over the chicken and lettuce. Toss until evenly coated. Enjoy!
Duckhorn Goldeneye Pinot Noir
Pairing: Grilled Pacific Salmon with Thai Red Curry & Rice
Based on n a favorite recipe from Terra Restaurant in Napa Valley | Serves 4
- 1 cup basmati rice
- 2 cups loosely packed thinly sliced cabbage
- 1/3 cup loosely packed julienned cucumber
- 2 tablespoons cilantro leaves Thai Red Curry Sauce Ingredients:
- 2 teaspoons peanut or olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons curry powder
- 2 teaspoons Thai red curry paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 ¼ cups unsweetened coconut milk
- ¼ cup tomato puree
- 2 teaspoons soy sauce
- 1 tablespoon firmly packed brown sugar
- 4 (6-ounce) king or Atlantic salmon fillets, each ¾ inch thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- ½ teaspoon soy sauce
- 2 teaspoon rice vinegar
- 1 tablespoon coarsely chopped roasted peanuts
Prepare a fire in a charcoal grill or preheat a gas grill.
To make the rice:
- Cook according to pack instructions.
To start the salad:
- Combine the cabbage, cucumbers, and cilantro in a medium bowl, and toss well. Cover and refrigerate.
To make the sauce:
- In a medium saucepan over a medium heat, heat the peanut or olive oil and sauté the garlic and ginger until the garlic is lightly browned.
- Remove the pan from the heat and add the curry powder, curry paste, paprika, and cumin.
- Decrease the heat to low and sauté for about 2 minutes to release the oils and flavors; be careful not to burn the mixture.
- Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
- Increase the heat, bring the sauce almost to a boil, and remove from the heat. (Don’t let the sauce boil, or the sauce will separate.)
- Keep warm or reheat gently before serving.
Meanwhile, to cook the salmon:
- Brush the fillets with the olive oil and season with salt and pepper.
- Grill the fillets for about 2 ½ minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center. Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 ½ minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
To finish the salad:
- Toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
- Place about ½ cup rice in the center of each of 4 warmed plates.
- Ladle ½ cup sauce around the rice, then place a fillet on top of the rice.
- Top each fillet with a tall mound of the cabbage salad. Sprinkle the sauce with the peanuts.