Ed Rasimus wrote:
> On Wed, 30 Jun 2004 17:19:37 -0500, "Dick R." > wrote:
>
>
>
>>Vino wrote:
>>
>>>On Wed, 30 Jun 2004 16:23:02 -0500, "Dick R." > wrote:
>>>
>>>
>>>>Hi all,
>>>>In 2 hours we're having a "Kung Pao" stir fry with beef,
>>>>onions, green peppers and peanuts. I have an average
>>>>assortment of wines in my cellar - CS, PN, Zin, Chenin,
>>>>Sauvignon, etc. Any suggestions?
>
>
>>>>Please help,
>>>>Thanks
>>>>Dick
>>>
>>>Do you have a gewürtztraminer handy? I'm not guaranteeing that it
>>>would work but, depending on what kind of other spices you are using,
>>>it would be worth considering. A riesling might work as well,
>>>depending on the style.
>>
>>Hey Vino,
>>Thanks for the reply. I was rummaging around in my cellar and, sad
>>to say, I don't have any Gewurtz or Riesling. The "Kung Pao" beef
>>stir-fry is pretty spicy. We've done the same stir-fry using chicken and
>>paired it with a Chenin Blanc - very good. But with beef ... ?
>>Maybe we can use a good California Zin that goes with everything!? :-)
>>
>>Time's a wasting, so maybe I'll open a bottle or three and see what goes
>>best. A thankless job, but somebody has to it.
>
>
> I love big California Zins and a few years ago when I was in a Ridge
> frenzy, I drank various Ridge bottlings with all sorts of stuff. My
> conclusion was that a big, full, fruity zin can stand up to all sort
> of abuse. That includes BBQ, Mexican, pizza, lamb, pork loin, almost
> anything but fish. (Although it did tolerably well on a hot summer
> evening with a crab Louis.) It's become my generic fall-back wine if
> a pairing doesn't jump right out at me.
>
> I wouldn't do Riesling, but a dry Alsace Gewurz could do the job next
> time. .
>
>
>
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> Smithsonian Institution Press
> ISBN #1-58834-103-8

I too use zin as a default wine when I'm at a loss for ideas. My only
concern would be over a high alcohol zin because the heat from the kung
pao can make the zin a real monster.