With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. These first entries will focus on a few recipes that pair with our Rosé. Rosé is usually associated with the warm days of summer, but this is a versatile wine meant to be enjoyed year round.
Make sure to check out our blog for other recipe posts. Let’s dive in to this recipe.
Appetizer: Ahi Poke
Poke is everywhere these days and justifiably so. It’s so tasty! This recipe comes to us from Anne Burrell of the Food Network. First off, do not be afraid of using raw fish! Just be sure to get good quality Ahi, which most grocery stores carry now. Don't be too shy to give it a sniff before buying. It should smell fresh and briny like an ocean breeze, not fishy or musty. The best part of this recipe is that it's super easy. The hardest part will be waiting the 30 minutes for the flavors to combine. I personally leave the macadamia nuts off and just use some sesame seeds to garnish. Serve on its own or over rice. If you are doing these for a party go out and buy a bunch of Chinese soup spoons and use those to serve individual, mini pokes.
Why This Pairing Works: Umami, the fifth taste described as savory (think soy sauce or cooked mushrooms), doesn’t always play nice with wine. However, the combination of sweetness and acidity from our wine balance out the umami from the soy sauce and raw Ahi. The fresh ginger really brings out the fruity notes of the Rosé as well. Also, the alcohol level is low enough so it doesn’t exaggerate the heat from the sambal oelek. Combined, this creates a light and fresh culinary experience.
1/4 to 1/2 cup soy sauce
1/2 tablespoon sambal oelek
1 teaspoon sesame oil
3 scallions, white and green parts separated, sliced thinly on the bias
2 cloves garlic, smashed and finely chopped
One 1/2-inch piece ginger, peeled and grated
1/2 white onion, such as Maui onion, julienned
1 pound Ahi tuna, cut into 1/2-inch chunks
- Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
- Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.