NGW: Trimbach Riesling 2008   5 comments

One of the things that I have promised myself is to be more open to Alsatian and German wines this year.  I’m not a resolution making kind of guy, but if I were, this is a resolution that I could live with. 

We enjoyed this with a grilled swordfish dish from fellow blogger, Razel Rull-Navarro of Food Safari (http://rgrull.wordpress.com/2012/03/09/grilled-swordfish-steaks-with-baked-chantenay-carrots/)

Do yourself a favor and make the swordfish.  Also make the carrots that she recommends with it.  I tossed and roasted the carrots with some fingerling potatoes and served it all on a luxurious bed of Stir-Fried Bok Choy.  Anyway, check out Razel’s blog.  Simple, delicious cuisine.  You go, Girl! 

As always– get the freshest fish possible.  This is not the place to skimp.  On my first pass though the Supermercado, I spotted some, but it looked like it might be a little too dry.  I asked if it was fresh.  Of course came back the answer– came in this morning!  Great, I thought and then asked her if I could smell the sucker.  I know this sounds obnoxious, but the fish counter server may lie to me, but my nose does not.  If it smells like fish, walk away.  I passed the swordfish back to her and strolled away.  To quote a Malaysian friend of mine, “In God We Trust, In Man We Check.”

Still, I was having a swordfish craving and off to the pricey fish monger I went.  For $20 a pound, I had secured the evening’s main course.  It smelled of the ocean and I watched as they cut a beautiful 2 pound steak for me.  Not cheap– but well worth it.  It’s a good thing I saved some money on the wine.

Riesling TrimbachTrimbach Riesling 2008 ($12).  Today’s wine from Alsace, will not be to everyone’s liking.  In fact, I was not so sure its style was to my liking– at least initially.  And yet, it grew on me with each passing sip.  Bone dry.  As it warmed, it softened and as a  food wine, with acidity aplenty, it played well against the grilled swordfish that found its way onto my dinner plate.  It also sang a beautiful duet on another night with some grilled salmon.  I just kept going back to the bottle for more sips.  Rated **1/2

 

 

Stir-Fried Bok Choy

Ingredients

  • 1 lb. Bok Choy wash and cut into coarse pieces
  • 2 Tbsps. Peanut Oil

For Sauce:

  • 2 Tbsps. Soy Sauce
  • 1 Tbsp. Nam Pla (Fish Sauce)
  • 2 Tbsps. Mirin (sweetened sake)
  • 2 Tbsps Rice Vinegar
  • 1 Tsp. Garlic Chili Paste

Procedure

  1. Combine all sauce ingredients in a non-reactive bowl (glass or ceramic is preferable).  Taste for flavor and adjust seasonings to your personal liking.
  2. Heat up a wok and add peanut oil and just as it starts to smoke, add Bok Choy and stir fry for 3 to 5 minutes 
  3. Add enough of the sauce to flavor the cooked Bok Choy being careful not to drown it. 
  4. Cook off some of the liquid and taste Bok Choy for flavor. 
  5. Plate and serve with the Food Safari Swordfish

© Sybarite Sauvage

The little guy in the photo at the top of this page doesn’t have a guilty bone in his body.  Neither should you.  No-Guilt Wednesday (NGW) is not about compromising on quality.  It’s all about drinking good wine that does not break the bank ($15 or less), eating good food and of course, it’s about sharing with the ones you love.

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Posted March 13, 2012 by Sybarite Sauvage in No-Guilt Wednesday

5 responses to “NGW: Trimbach Riesling 2008

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  1. Thank you for the endorsement. This was really nice of you 😀

    Razel Rull-Navarro
  2. By the way, next time I cook the swordfish, I’ll prepare the buk choy you served the fish with. Thanks for sharing your recipe 🙂

    Razel Rull-Navarro

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