Wine Outlook

A great glass of wine by itself is fantastic and a delicious meal is a treat. However, put them together and in the right combination, and your taste buds will thrill.

Sometimes I plan a meal around the food, and sometimes I plan it around the wine. And when I want Gewurztraminer, I usually make a few very specific meals. One favorite: my cross between Chinese beef and broccoli and Thai Pad See-Ew.

Gewurztraminer is a very aromatic white wine, the one with the most distinctive taste, in my opinion. It’s usually full of flowers (honeysuckle, jasmine, roses), tropical fruit (especially lychees) and spiciness (white pepper, ginger). Now, they also tend to be higher in residual sugar, making them a bit sweeter the average white wine. I myself prefer the dry versions, but whatever kind you choose will be a welcome companion to the following recipe. The spiciness will compliment the heat of the pepper, and the sweetness of the dish will enhance the wine as well as contrast.

Again, I apologize for vague recipes, as this is something I threw together to satisfy a craving. Hard to give measurements cause it’s never the same twice.

Farley’s Beef and Broccoli
1/3 to ½ pound of beef, in small cubes
(can use stew beef, which is already cut, or for better quality: those prepackaged filets)
tsp to Tbsp minced garlic (the one time I use it from a jar rather than fresh)
2 Tbsp sesame oil or vegetable oil
½ to whole sliced onion (depending on your affinity)
As much broccoli as you want (frozen or fresh)
1/3 cup (?) brown sugar
Soy sauce
Egg noodles
Red pepper flakes

Get your water boiling for the noodles first, as the rest is quick. Sautee the garlic and onions over medium-high heat. Add a sprinkling of pepper flakes. When the onions start to get soft, add the brown sugar spoonfuls at a time then a little soy sauce to help it dissolve. (Is your water boiling yet?) More sugar, more soy. At this point, add your broccoli (if using fresh—have it lightly steamed already). Stir to cover with the sauce, adding more soy. If using frozen broccoli, let it cook a little longer. Then add the beef, scooting everything else out to the edges of your pan. As the pieces are small, they will cook fast. Just keep turning them. Noodles should be about done—drain them when they are. When the beef is cooked, toss in the noodles, grab your chopsticks and glass and enjoy!

When I make this, people are often surprised at how fast it is. And they usually love it. My friend Arthur was skeptical at first but he went back for seconds and I am pretty sure I saw him drinking the sauce!

Recommendations for Gewurz: Navarro, Gundlach Bundshu, Rosemount Traminer Riesling, and I swear I’m not biased:Thomas Fogarty (the first I ever had years ago).

Gewurztraminer, wine pairing for Thai food, beef and broccoli recipe