By Cathy Huyghe
"I would love a chardonnay with this dish! Take the 2006 Qupe “Bien Nacido” Y Block from California’s Santa Maria Valley ($18). There are a few reasons it works so well. 2006 was a cool vintage, so the Chardonnay will be less buttery and have more minerality; that makes it a nice counterbalance to the miso butter. Chardonnay also works well with the white-meat components of the dish, namely ground pork and chicken stock. The wine has enough structure and character of its own, though, so it won’t get lost among the assertive flavors of the dish.
Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.
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