hey everyone! every week, chef and i put together some really amazing food and wine pairings. theses are meant as suggestions, but feel free to come in to banQ and try them here. remember sunday nights are the "Sunday Night Wine Club": just buy dinner and the wine is yours AT COST!
Vietnamese Shrimp, Flash Seared with Glass Noodles & Coconut Sauce
2006 Domaine Weinbach Gewürztraminer “Réserve Personelle”, Alsace, Fr.
This is a classic combination of flavors: orange peel, spice, honey and ginger coexist in this powerful yet balanced gewürztraminer. A mildly sweet finish mirrors the delicate sweetness of the shrimp and juxtaposes the spicy ginger, while the fresh and pungent fruit flavors compliment the summery cilantro. $48 bottle $16 glass
Sesame Swordfish, with Thai Curry Braised Lotus Root, Cumin, Miso Beurre Blanc
2005 Cloudy Bay Sauvignon Blanc “Te Koko”, Marlborough, New Zealand
The Swordfish practically jumps off the plate with flavors of coconut curry and sesame mustard. A light and creamy miso cumin beurre blanc sooths the intensity of this exceptional dish. The “Te Koko” responds with wonderful dried fruit notes, herbs, toast, and pistachio. This wine was built for fish. Citrus notes and a bit of creaminess round out this barrel fermented version of your standard S.B. from New Zealand. $59 bottle $17 glass
Zucchini & Tofu Steak, Yellow Tomato Coulis, Chantrelle Braised Rice Noodes
2007 Masante Dolcetto “Langhe”, Piedmont, Italy
Don’t underestimate the richness of this vegetarian dish. The tofu is blended with dried squash and served with a cumin-spiced, yellow tomato coulis. A fresh combination perfectly juxtaposed by the hearty truffled flavored chanterelle, cream braised buckwheat noodles. The Dolcetto has aromas of dark fruits, licorice and plum. Nice acidity and smooth tannins make this a great match to the savory braised noodles, as well as the fresh snap of the tomato coulis. $38 bottle $12 glass
eat. drink. dance.
geoffrey
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