Stir-fried pork with Thai basil and Australian riesling

This week’s match of the week doesn’t come as a big surprise but it’s sometimes good to be reminded of tried and tested pairings rather than ones that come totally out of the blue.

The dish - Pad Krapow Moo - was from Kay Plunkett-Hogge’s Baan which I can strongly recommend for first-timers to Thai cooking, the recipes being both authentic and relatively simple.

Wimpily I scaled down the bird’s eye chillies to two - along with a large red chilli - rather than Kay’s 4-6 and think it could probably have done with another one and also added a good dash of fish sauce which was suggested in the alternative version. It also included a good handful of fragrantThai basil which you can now conveniently find in Waitrose.

The riesling was a 2016 Pacha Mama riesling from the state of Victoria which wasn’t quite as limey as the ones from the Clare and Eden Valleys but still with a strong citrus character that went with both the pork and the accompanying green mango salad. Given the wine is Australian it is somewhat bizarrely named after an Inca earth goddess so they also jocularly recommend it on the back label with llama cheese and barbecued guinea pig “or, for the less adventurous, pan-seared barramundi.”

Majestic used to stock it in the UK but I can’t now find it there on-line but it is still available Down Under. Similarly citrussy rieslings would obviously work too.

For other suggestions as to what to pair with Thai food see Which Drinks Pair Best with Thai Food

Grosset off-dry riesling with a Chinese New Year’s Eve feast

We had a great feast with friends on Saturday night to celebrate the Chinese New Year, cooking a range of dishes from Fuchsia Dunlop’s fabulous Every Grain of Rice about which I was raving last week.

They included fiery fish-fragrant aubergines (right), beef with cumin (unusual for China), pungent dried shrimp with cabbage and a wonderfully quirky dish called ‘smacked cucumber’ which contained Sichuan pepper and chilli oil. A challenge for any wine.

I had high hopes of Jeffrey Grosset’s 2010 Off-Dry Watervale Riesling from the Clare Valley region of South Australia but couldn’t have imagined how well it would work.

It was superbly balanced with that trademark Clare Valley lime character but managed to be light (only 11.5%) and powerful at the same time and intensely flavoured enough to stand up to all the punchy flavours in the food.

In fact it was so dry I was amazed to find it contains 16g/litre of residual sugar according to Grosset's UK importer Liberty Wines. (The acidity is 9g per litre).

On the strength of that bottle I ordered six more (from Rannoch & Scott who still seem to have a few left at the time of writing as does slurp.co.uk and Australian Wines Online.

If you can find it, grab it. It’s among the best Aussie rieslings I’ve tasted, including Grosset’s own Polish Hill. The 2012 vintage, now called Alea*, is supposed to be even better.

* Possibly the 'off-dry' description may have created the wrong impression - don't let that put you off though.