What Wine?

July 27, 2016

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)

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