My Wife’s Notes – Silver Sage Grand Reserve – Soy Ginger Chicken Stir-Fry

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Soy Ginger Chicken Stirfry

  • 1 boneless skinless chicken breast, cubed
  • 1 orange pepper, diced
  • 1 green pepper, diced
  • 1 small white onion, chopped
  • 1 carrot, sliced
  • 6 button mushrooms, sliced
  • 1 head of broccoli, chopped into florets
  • 1 can water chestnuts
  • 1 can sliced bamboo shoots
  • 1 thumb-sized piece of ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • soy sauce
  • rice wine vinegar
  • sesame oil
  • brown sugar

Cut all of the veggies and set aside in separate bowls.  Add 6 tbsp soy sauce, 3 tbsp rice wine vinegar, 2 tbsp brown sugar and the garlic and ginger in a bowl, mixing well.

Heat 2 tbsp sesame oil in a wok or large saucepan. When hot, add the chicken and 1/3 of the sauce mixture.  Stir constantly, cooking until the chicken is just cooked through the middle.  Transfer the chicken to a dish and set aside in a warming oven.

Heat an additional 2 tbsp sesame oil in the wok, and begin cooking the vegetables. Start with the carrots first, and while stirring constantly, add the onion, water chestnuts, bamboo, peppers, broccoli, and mushrooms in that order.  Add the sauce to the mix slowly after each new vegetable is added.  Add the chicken back, mix thoroughly and simmer for two minutes.  Remove from heat, and serve over quinoa or rice.

After the craziness of December and the holidays, Alana and I took off to Mexico for a few weeks to refresh…and refresh we did.  Beach, ocean, sunshine and lime margaritas on the rocks have made me stoked and ready to take on 2012.  But I will say this: as excited as I was to come home, it was hard to leave the land of cheap fresh veggies and fish and come back to Canada to see avocados selling for $2 a piece and halibut more expensive than silver.

Annnnnd speaking of silver, let’s get talking about this wine.  A friend Lisa gave me a bottle of Silver Sage Grand Reserve, a winery I’d not heard of before.  It’s Lisa’s favorite wine and, knowing how difficult it is to find, saved a bottle for me to try.  How could one resist that?

Silver Sage Grand Reserve

I chose to pair it with a winter staple for me, a basic Soy Ginger Chicken Stir-fry.  Chock full of vegetables and chicken, this dish is a welcome relief after the heaviness of holiday food.

Soy Ginger Chicken Stir-Fry

My Notes:

The first thing you’ll notice is that this wine is almost completely colorless. Silvery, with just the slightest hint of yellow-green, it’s obvious this wine is something different.  The nose is very unique, the sage hitting strong up front, with a sweet cotton candy scent coming in at the end.  The first sip is sweet and slightly thick, with a surprisingly low acidity that creates a very smooth and long mouth-feel.  The sage is very prominent after the sweet notes have disappeared; although strong, it just stays on this side of overpowering. Unlike most white wines, this flavor profile doesn’t budge when paired with the food, with the last sip tasting virtually the same as the first.  Unusual, but intriguing.  87 points.

My Wife’s Notes:

“Whoa, it’s silver. That’s so different. *sip* It’s like…no wine I’ve ever tasted before! How unusual.”

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