As the cool evenings start to feel like fall, my taste in food drifts to some spicier meals. It is also easy during these times to get in a rut with similar dishes or types of foods. The answer to this dilemma for me is often Thai food. Fortunately, we have a very good Thai restaurant only a few blocks away-Thai Terrace. I like the different curries and other sauces that can range from mild to extra spicy. Thai Terrace has been around for several years and we have not had a disappointing meal there yet.
I love picking out wines to pair with dishes and Wednesday night was no exception. Red curry was calling me and I immediately went to check on a Gewurtstraminer and a Riesling. I had to chill the Gewurtztraminer, but the Riesling was in the fridge already. With the wine picked out, and the proper temperature insured, it was time to place our order.
For appetizers, we chose the Veggie Dumplings with soy dipping sauce and Satay Marinated Chicken on skewers with homemade peanut sauce and cucumber salad. (pictured below). The dumplings have long been a favorite of ours.
My entree was Red Curry with shrimp. It is a fragrant mixture of coconut milk, bell peppers, basil leaves and broccoli.(with plump shrimp and just a little spice). It was wonderful and is pictured below. My wife’s entree was Pad Thai with Chicken. This was the traditional stir-fried thin rice noodles, tofu, bean sprouts, egg, and chicken, topped with ground peanuts. Delicious!
Our wine pairings were Hawk Haven Vineyards 2019 Gewurtztraminer and Sharrott Winery Dry Riesling.
If there is a better Gewurtztraminer than this one, I haven’t had it. Like the red curry, it’s fragrance is enticing. I completely agree with Madeline Puckett (Wine Folly) that ” where there is fragrance, there needs to be Gewurtztraminer.” This one had a little more body to it than others that I have had and a very soft mouthfeel. The Sharrott Dry Riesling would have been a good fit, too, but it was better suited for the Pad Thai. It was very flavorful, but not really spicy (hot). So an off-dry Riesling was not called for. The wine did not need to put out a fire, just make a tasty entree even a little better.
I made a mental note that these dishes and these wines need to return for an encore in the not too distant future.
Cheers!
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