The Daily Drink: Sweet and Sour Chicken and Peppers

By Cathy Huyghe

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For today’s dish and beverage pairing, why not step into something a little bit unfamiliar? Maybe you’ve already had sweet and sour chicken, but have you made it yourself with a spice as unique as tamarind? And maybe you’ve already had Riesling — which is my recommendation for a wine pairing with this dish — but have you had Riesling from the Finger Lakes region of New York state? The Finger Lakes, just like the better-known producers of Riesling, namely Germany and Alsace, produce both sweet and dry versions of the wine. Depending on your palate and whether you want to highlight the sweet or the sour of the dish, the choices are ever-expanding. Howie Rubin, co-owner of Bauer Wine & Spirits on Newbury Street, has just returned from a tasting and buying trip to the Finger Lakes. On sale in his store right now is one of his favorites from the trip, the 2008 Dr. Konstantin Frank Dry Riesling ($15, normally $18). It would be a lovely pairing with this dish, plus it gives you the chance to try a dry Riesling. Many Rieslings on wine store shelves in the US are sweet or off-dry, but a classic dry Riesling is a revelation.

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