This was our main harvest this year. After a warm fall, both the Müller Thurgau and the Melon de Bourgogne were ready at the same time, making for a long & productive weekend. The menu was a bit of a test, pairing our wines with light but more exotic & spicy foods. The 2007 Madeleine Angevine faired wonderfully, and the 2007 Müller Thurgau was a very close second.
Wine pairings: Perennial Vintners 2007 Madeleine Angevine
Perennial Vintners 2007 Müller Thurgau 2007
4 C. cooked chicken breast
2 C. bean sprouts, blanched, shocked & drained thoroughly
2 C. Napa Cabbage (green part), shredded
6 T. creamy natural peanut butter
6 T. soy sauce
6 T. Chinese chicken broth
1 T. sugar
2 t. grated fresh ginger
2 green onion (white part), minced
2 cloves garlic, pressed
2 T. red (or black) rice vinegar
2 T. chili oil
1 T. sesame oil
Chopped cilantro
Hand shred the chicken into matchstick sized peices. Combine sauce ingredients - peanut butter through sesame oil. Refrigerate everything until cold. Arrange cabbage on a large serving platter, top with the sprouts then the chicken. Stir sauce and spoon over chicken. Top with cilantro.
1 lb. fresh udon noodles (1 package dried)
3 T. sesame oil
8 oz. fresh shiitake, caps only, sliced
2 T. vegetable oil
1 red bell pepper, sliced thin, cut into 2" lengths
3 T. grated fresh ginger
2 cloves garlic, pressed
6 T. Mirin
3 T. soy sauce
4 T. white miso
1/3 C. water
2 T. toasted sesame seed
4 green onions (green part), sliced thin
1/4 C. Shiso (perilla), chopped
Cook udon until just al dente. Drain, rinse with cold water, redrain, toss with 2 T. sesame oil, and set aside. Heat vegetable oil in large skillet over medium high heat, then add the shiitake and cook the shiitake for 2-3 minutes. Add 2 T. ginger, garlic and bell pepper, cook another 2-3 minutes. Add 4 T. Mirin, 2 T. soy sauce and cook until dry. Remove from heat and cool. Whisk the miso & water together, then whisk in the remaining sesame oil, ginger, Mirin and soy sauce. Toss the noodles, mushroom mix, sesame seeds, green onions, shiso & dressing together.
1/2 package shredded broccoli stems
2 large carrots, cleaned & grated
1 C. finely shredded red cabbage
1/2 C. grated daikon
2-4 Jalapeno, Serrano or Thai chilis, red or green, cleaned
1 clove garlic
1 T. light soy sauce
1 T. fish sauce
2 T. lime juice
2 t. sugar
fried garlic
Toss broccoli, carrots, cabbage and daikon together, and set aside. Blend remaining ingredients except fried garlic until smooth. Pour dressing over salad, toss together and top with fried garlic.