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Pork and Bok Choy Stir-Fry with a Pinot Noir

pork and bok choy stir-fry pairs well with Pinot NoirWhat to pair with a stir-fry? I made a Pork and Bok Choy Stir-Fry recently, and was looking for a wine pairing in a small midwestern town during a recent visit. So I didn’t have the many choices I’d have at our local wine ship.

Riesling tends to be my go-to wine for stir-fry, and it can work nicely with pork. None of the Rieslings on the shelf appealed to me the other day, however, so I went in a different direction. When I find myself choosing wine in a grocery store or other spot that doesn’t curate their wines nearly as well as our local shop, I rely more on finding a familiar brand. I saw a Pinot Noir from Seaglass, and grabbed it because I’ve enjoyed Seaglass Sauvignon Blanc many times.

My pork and bok choy stir-fry gets some saltiness from soy sauce. Choosing a red with such a stir-fry calls for some acidity to balance the salt content. Pinot fills the bill nicely. The Seaglass Pinot Noir is from Santa Barbara. It’s a light style pinot. Nothing remarkable, but tasty enough and plays nicely with the food. Definitely a satisfactory pairing for a meal cooked on the road.

Do you have a favorite wine pairing for stir-fry? Do tell!

Shaved Raw Asparagus with Parmesan Dressing served with a Grillo

raw asparagus salad with parmesan dressing served with Grillo wine.It’s asparagus season here! Good news for the tasty veggie, but a challenge for wine pairings! Pairing wine with asparagus is notoriously difficult.  But this tasty recipe from Food & Wine has good potential with wine.

This pairing does a couple things to make the wine match work. First, the cheese in this dish provides a “bridge”, something that does go well with wine that you can focus on in coming up with a pairing. I asked Ray from Pairings for help with this pairing and all who gathered to sample it were very pleased with the result. The Fondo Antico Grillo Parlante that he recommended, made from the Sicilian white grape Grillo, has a nice fresh crispness that worked with the lemon in the dressing. I also got a bit of salinity in this–perhaps from the vineyard’s proximity to the sea? That worked well with the saltiness of the cheese.