We decided not to pair our high proof and off-dry raspberry Frambelle with the meal. Instead we used it to marinate Asian style grilled chicken, over a fresh noodle salad. The wine choice was our 2017 Siegerrebe, featuring both its fresh and slightly musky chacters. We also served our ever popular Framcello float for "dessert".
Raspberry Chile Grilled Chicken Thighs:
3 lbs. boneless skinless chicken thighs
1 C. Frambelle
4 T. Thai roasted red chili paste
4 T. soy sauce
4 large garlic, minced
1/4 C. fresh ginger, minced
Mix the marinade ingredients in a large non-reactive bowl.
Toss the thighs in the marinade until thoroughly coated.
Marinate at least 2 hours, up to overnight, turning several times.
Remove the thighs from the marinade with tongs, letting most of the sauce drip off.
Grill over medium heat, turning once, until internal temperature is 165F.
Cover and let cool until just warm.
Salad:
1 lb. Thai style rice noodles
8 oz. mixed spring greens
1/2 red onion, quartered and sliced thin
1 English cucumber, halved and sliced thin
2 medium carrots, grated large
1 pint multi-colored cherry tomatoes, halved
Dressing:
1/2 C. water
3 T. lime
3 T. sugar
1 T. fish sauce
1 small garlic
Cook the chicken and let cool then slice.
Blend the dressing ingredients.
Cook the rice noodles, drain, and rinse until cool.
Put a few ounces of noodles in the bottom of a large serving bowl.
Top with a handful of greens.
Add a bit of each vegetable in quarters around the edge of the bowl.
Drizzle on some salad dressing.
Add one sliced chicken thigh on top of the salad.