Grill 'em, Stuff 'em,
Pair 'em, Eat 'em
(recipe down below)
Last night I tried to follow a recipe for a new, albeit simple, dish that I was pairing with lemon/garlic
grilled Halibut steaks while hosting esteemed extended family members for dinner.
Well, it turns out that following recipes isn't really my thing - which anybody who worked in Chem lab with me in college could surely have told you!
Oh well, I had a lot of fun bouncing back and forth, up and down, to and fro - talking all the while
Considering what wine we should really have had on hand for this meal.
Well, you may not be surprised that I have a suggestion for the peppers, which next time I'll make from memory - i.e. forget, tweak and hopefully improve!
My mind went to those hard to pronounce wines from the Basque are of Spain, Txakoli
(chok-oh-lee is close enough).
Txakoli Wines - Wiki
These dry crisp, vivacious and low alcohol wines generally have a very light effervescence to them and pair oh so well with seafood.
Consider the following three choices for an upcoming meal at your home - whether or not grilled/stuffed peppers are involved:
Jakue Taxolina, $13.50: Classic, lightly effervescent and crisp (but not as tangy as Sauvignon Blanc).
Uno Taxoli, $15: This is an unusual Txaoli (meaning "The Txakoli") in that it has no effervescence. It is also the most "mineral-like" of the three and should delight Sancerre lovers out there.
Jakue Taxolina Rosé, $16.50: A pink take on the same lovely white from Jakue with just a hint of red berry fruit accenting it's lively, refreshing nature.
- Hmm, who knew that preparation could help your cooking and meal pairings??
(sorry for the poor photo)