The challenge put forth was to recommend a take away pairing for the wine. I gave it a little thought and decided it had to be Chinese food. We love Chinese food and if it wasn't for our favourite take away joint around the corner, we would never have tasted authentic Chinese grub. I have always wondered what sort of wine would go with Chinese food and I'm proud to say that I made the Chablis work for us. I mean, I am no expert at wine pairings or even, wine tasting for that matter, but what I can definitely do is differentiate a great wine from a lot. We order Chinese take away every other week and almost always go back to a certain few dishes on the menu. After some brain storming sessions, I decided that along with the takeaway, I'd make two of my favourite dishes from the restaurant and present it here. I paired the Petit Chablis with steamed prawn and chive dumplings and the Chablis La Maladiere with spicy Kung Pao Pork (a take on the much known Kung Pao Chicken)
The Chablis La Maladiere was a drier wine, which if you ask me, was my favourite among the two. I could just enjoy a glass or two on its own. But since we are talking food pairing, the spicy Kung Pao Pork was a good choice- a very exotic wine had to be paired with an exotic dish. I would think the wine would go well with spicy Indian food as well. A bite of the spicy pork, followed by a sip of the wine and the freshness hits you. It has a very unique taste and yes, its a wine I would buy again.
Pairing wine and food is certainly an art and thanks to Chablis, I was able to kick start the series on my blog. Here is the recipe for the two take away dishes we love the most.
Kung Pao Pork (recipe adapted from here, originally from Easy Chinese Recipes by Bee Yinn Low)
With thanks to Chablis for sending me the samples.