I’ve been on a stir-fry kick lately, mixing just about any protein with a vegetable (or two or three), enhanced by the savory combination of garlic, ginger, soy sauce and sesame oil. My rice cooker has been working overtime! And no matter what the combination, these meals seem to work with any number of aromatic white wines.
The other night, I made one of my favorite combinations so far: chicken, cremini mushrooms and kale from the garden, stir-fried with some black bean paste for an extra kick. I just love the earthy, salty, pungent note of the fermented black beans.
In my glass was the Parducci Sustainable White Mendocino County 2008 ($11 a bottle), a blend of Chenin Blanc, Sauvignon Blanc, Viognier and Muscat Canelli. Wines like this are sometimes nicknamed “kitchen-sink blends,” but I never say it in jest. Just the opposite—I’m impressed that a winemaker had the vision to assemble these seemingly incongruous wines together. It’s like drinking modern art. Juicy, aromatic modern art.
The wine’s citrus and peach notes were bold enough to stand up to the stir-fry’s strong flavors, and the salty, savory meal really went well with the fragrant, floral details. I rated the wine 88 points, non-blind.
WineSpectator.com members: Read the original blind-tasting review for Parducci Sustainable White Mendocino County 2008 (86, $11).
• Plus, get our quick list of recently rated Easy Finds among California whites.
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