My Wife’s Notes: 2010 Joie Farm Riesling – Green Curry Baked Chicken over Quinoa

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Green Curry Baked Chicken

  • half bunch of cilantro
  • 1 stalk lemongrass
  • 2 scallions
  • 1-2 green chiles with seeds removed
  • 2 cloves garlic
  • 1 small piece ginger root
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1/2 can coconut milk
  • juice from 1/2 lime
  • 3-4 boneless skinless chicken breasts

Quinoa

  • quinoa
  • 1/4 bunch cilantro
  • juice from 1/4 lime
  • 1 tsp olive oil

Finely chop the lemongrass, scallions, chiles, garlic, ginger. Use a food processor to blend the ingredients with soy sauce, fish sauce, lime juice and a half-bunch of cilantro, saving a couple of leaves for garnish. Once blended into a chunky paste, add the coconut milk, mix briefly, and pour over chicken in a shallow covered dish.

Bake the chicken at 375 for about 25 minutes until the meat is cooked through the middle.

Finely chop the quarter-bunch of cilantro (discarding the stem ends), and set it aside. While the chicken is cooking, boil the water for the quinoa and cook according to the package (usually takes about 15-20 minutes on the stove top). Once the quinoa is done cooking, set it aside on the stove and add the cilantro, lime juice and olive oil, stirring and fluffing the quinoa as you mix.

Place a large spoonful of quinoa on the middle of the plate. Place a piece of chicken on top of the quinoa, and pour several spoonfuls of the green curry sauce over top. Add a few cilantro leaves and serve with a lime wedge.

My absolute favourite white wine is the 2007 Joie Farm Riesling. I first tried it when I was just getting into wine tasting, and it was then I vividly understood that wine could have flavors that weren’t wine-y.  I remember explosions of green apple and honeydew melon, flavors I’d never experienced in wine before.  Of course my fond memory could have a bit of nostalgia bias, but that 2007 vintage sticks in my head like the Holy Grail.

That wine also broke my heart, as it taught me the cruel lesson of vintage differential.  I was disappointed to find that the 2008 and 2009 versions of this wine had substantially different flavour profiles, with grapefruit and pineapple notes taking center stage; still excellent wines, but not what I’d been hoping for.  Now it’s time to see how the 2010 holds up.

Tasting notes from the winery highlight flavors of lime and ginger in the 2010, so I chose to pair it with a Green Curry Baked Chicken over Quinoa, which has both lime and ginger present in the sauce.  This meal was derived from a Jamie Oliver recipe for Thai Green Curry, and tweaked by myself to better pair with the wine.  As an off-dry and medium-bodied white, I suspected it would stand up to a little bit of spice.

My Notes:

Pale gold in the glass, this Riesling has a tangy and citrusy nose; not exactly delicate but not overbearing either.  The first sip is a hit of sweet lime, melon and just a touch of apple, with a surprisingly medium-to-full body in the mouth.  Minerality is moderate, less than one would expect from an Okanagan Riesling. The signature mouthwatering acidity with the off-dry sweetness lingers long on the tongue and leaves you wanting more and more; this wine would disappear quickly while engaged in good conversation.  With lime and melon flavors in the forefront, this wine is closer to my beloved 2007 vintage than the last two years…I sure do miss that blast of green apple though.  The food pairing is exceptional – the lime in the quinoa brings out all kinds of crisp citrus flavors in the wine, and the sweetness cuts through the spice very well.  88 points on its own, 90 with the food.

My Wife’s Notes:

“Fruity and sweet…and citrusy I think?  It’s really good, but that quinoa was AMAZING.”

2010 Joie Farm Riesling. $23.00 from JoieFarm.com


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