Food and Wine Pairing: Conte Estate “Primrose Lane” 2009 Chardonnay and Thai Seafood Curry

Conte Estate “Primrose Lane” 2009 Chardonnay

Displaying ripe peach and melon aromas and a touch of citrus complexity on the palate. The oak treatment has imparted a creamy depth and complexity, with the overall impression being one of refined elegance. This is a fresh crisp dry wine in a medium bodies style and with a delightful, zesty acid finish.

Food and Wine Pairing: Curry seems to always go hand in hand with a lovely white. In this case the sweetness of the bell peppers and the hint of honey offset the dryness and acid finish of this nice white. The cilantro and ginger flavors enhance the peach and melon aromas and lime juice gives a little zing to the touch of citrus in the white.

Thai Seafood Curry

Ingredients:

• 2 tsp pure olive oil, (not extra virgin)
• 1 small yellow bell pepper, de-seeded and cut into thin slices
• 1 small orange bell pepper, de-seeded and cut into thin slices
• 4 scallions, small sliced
• 1 lb. Medium gulf shrimp, de-veined but peels on
• ½ lb. Sea scallops, halved
• ¾ lb. Fresh mussels
• 1/3 cup chopped fresh cilantro
• 2 Limes juiced
• 1 tsp fresh very finely chopped ginger
• 2 tsp Thai red curry paste
• 3 tea honey
• 2 cups clam juice or strong shrimp stock
• 1 cup unsweetened light coconut milk
• Kosher salt and fresh ground pepper to taste

Preparation:

In a cast iron or stainless steel sauce pan, heat the oil over medium heat. Add the scallions and sliced yellow and orange peppers and sauté briefly. Stir in the curry paste and cook on low for about 30 seconds. Add the clam or shrimp broth, coconut milk, and bring to a simmer for about 5 minutes on low heat.

Stir in the cilantro, scallions, honey, lime juice, then add the shrimp, scallops and mussels to the sauce pan and cover and cook for 2 minutes. and season to taste with kosher salt and pepper.

Optional:

Serve over steamed white rice or rice noodles.

Garnish with fresh cilantro or chive stalks and grilled toast rounds brushed with olive oil

Serves 3-4 People as an entrée.

Food and Wine Pairing: Zippy Peanut and Smoked Chicken Soup and Conte Estate “Yabby Dam”

Conte Estate “Yabby Dam”

The “Yabby Dam” Pinot Noir has aroma and flavor of cherry, black currant and spice enhanced by 24 month French & American barrel maturation. The mid bodied intensity of the ripe McLaren Vale red tradition.

Gold Medal at the Wine Style Asia Award 2011

Food and Wine Pairing: The dark berry flavors and hint of Middle Eastern spices make this a nice complement to the lightly spiced soup.  The cream in the soup offsets nicely the supple mid bodied flavors of this red, and the smokey flavors from the Chipolte peppers and smoked paprika marry well with smooth, very light tannins in the finish.

Zippy Peanut and Smoked Chicken Soup

Ingredients:

• 1/4 cup butter
• 2 medium onions, small diced
• 2 Tea. smoked sweet paprika
• 3 cloves of garlic, finely chopped
• 1/4 cup All Purpose flour (for gluten free purposes, rice flour may be substituted)
• 8 cups chicken stock
• 2 Chipotle peppers, finely minced (rehydrate in a little hot chicken stock if using dried, reserve stock for use) or use canned Chipotle peppers (drained)*
• 1 cup finely shredded smoked chicken or grilled chicken can be substituted
• 3 cups heavy cream
• 3 Tbs. chopped fresh cilantro
• 1 cup chunky peanut butter (I prefer Skippy Superchunk)
• Kosher salt and pepper to taste.

*to tone down the spice a bit reduce the quantity of Chipotle peppers. 

Preparation:

• Saute the onions, smoked paprika, garlic and chilies until the onions are translucent.
• Add the flour and stir in to blend
• Quickly add all the chicken stock, whisking until smooth
• Simmer on low heat for about 25 minutes, stirring frequently
• Whisk in the peanut butter until incorporated.
• Stir in the chicken, cilantro, cream and and bring back to a simmer and serve.
• Soup is also good chilled but may need to be thinned with water or milk.
• Garnish with fresh cilantro sprigs and chopped toasted peanuts

Serves 6-8 people as an appetizer or 4 people as an entree.