A perfect combination for a hot summer evening.
The Wine: Highfield Wines Rain Sauvignon Blanc $$
The Food: Cold Buckwheat Noodles With Ginger and Miso
The Place: Lounging on Our Deck
A recipe by David Tannis, chef and author of the City Kitchen Column for the NY Times, inspired this dinner, Buckwheat Noodles with Ginger and Miso, as suggested in the recipe we added some grilled chicken.
You could pair a few different wines with this dish a Riesling or Gruner Veltliner would be a good choice. Or if a red is your pleasure, a nice Washington State Pinot Noir or a medium bodied Rhone would be great. I was in the mood for something crisper so chose this Sauvignon Blanc that we found at a great wine shop on the Lower East Side, Bowery and Vine.
New Zealand wines are in a new era, having achieved worldwide popularity over the last 30 years, wine makers are now working on improving quality over quantity. Seeking to surpass the status of the best Sauvignon Blancs of Bordeaux.
One wine maker who is succeeding is Alistair Soper – Winemaker & Managing Director of Highfield Wines in Marlborough, New Zealand.
This wine fro Highfield is described as having "Meticulous fruit selection and cold fermentation contribute an abundant spectrum of tropical and herbal aromas. Passion fruit, gooseberry and green pepper fragrances abound the nose. Extended lees contact adds depth, texture and balance to the palate. The finish is long and invigorating." -Importer T Edwards Wines
It is a real delight.
Buckwheat Noodles with Ginger and Miso Recipe
This wine can also be found at Amanti Vino and Wine Library
No picture of the chef!
Things to do, places to see, with food and booze
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