Hawker dishes that pair surprisingly well with wine
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Online wine destination 75CL is on a mission to make wine pairing fun and accessible to Singaporeans
75CL’s mission is simple — to help Singaporeans lighten up about wine and explore wine pairings with familiar local flavours
It was a pop up dinner unlike any other — with a menu of six hawker dishes, seven wines, and a bunch of hungry foodies gathered at Newton Food Centre.
Organised by 75CL, a newly-launched online wine destination by Magnum Spirits and Wine, this hawker fare and wine pairing dinner was the first of many to come. Their mission is simple, to help Singaporeans lighten up about wine and explore wine pairings with familiar local flavours rather than the go-to European fare.
Here are our food writer’s favourite pairings.
Orh Luak and French Rosé
The citrus notes of the French rosé enhances the freshness of the plump and juicy oysters
Orh luak, meet the Whispering Angel. Who’d have thought that the rich and oily oyster omelette would pair so well with the light and fruity French rosé Chateau D’Esclans Whispering Angel 2014 ($55)?
Interestingly, the acidity in the rosé manages to cut through the omelette’s starchiness and oil, working as a palette cleanser for the next bite. The wine’s citrus notes also enhances the freshness of the plump and juicy oysters.
BBQ Stingray and Sparkling Wine
The cava’s fine bubbles successfully doused the flames of the stingray’s spiciness
Charred skin and fork-tender flesh, topped with a fragrant and often fiery sauce, is the hallmark of a great BBQ stingray. I couldn’t help but wonder if its strong taste would overwhelm the wine. Turns out, the trick is to pick something bubbly and fizzy.
The cava Parxet Cava Cuvee 21 Brut, Alella, NV ($30), the Spanish equivalent of a champagne, does the job well. Its fruity aroma and fine bubbles successfully doused the flames of the stingray’s spiciness, while allowing the tamarind flavours to shine.
Satay and American Zinfandel
The spiced notes of the Zinfandel was a great match for the marinated satay
Traditionally, Americans love pairing BBQ eats with Zinfandel, seeing that the spiced notes of the wine complements the charred flavour of the meat.
Putting this pairing in local context, I found that the velvety smooth Pedroncellli Winery Zinfandel 2010 ($45), with its oak accents and cherry flavours, was a great match for the marinated satay.
Join the next 75CL Wine Tasting event at Platypus Kitchen on Dec 16, 7pm. Tickets at $25 from www.75cl.sg
by Samantha Francis