I am totally team Mediterranean food, but I am never not happy when someone is putting a (slightly) spicy curry in front of me. Sometimes, this someone might be yours truly and my latest endeavour was this delicious red fish curry, paired with one of my favourite German Rieslings.
Think of Asian food and you can’t help but thinking about curry. Packed with flavour, this is pure comfort food. Ranging from slightly spicy to absolutely hot, all you need is the basic ingredients (stock or broth, coconut milk, curry paste and a few spices like chilli, masala, pepper and coriander). As for the rest, that’s up to your liking: meat, poultry, fish, seafood, and vegetables can all go into a curry.
This red coconut fish curry popping with fresh citrus flavours from pink grapefruit paired with a fruit-forward Riesling slightly leaning on the sweeter side was the perfect dish for a hot summer weeknight.
Why Riesling is the perfect wine pairing for Asian Food
Riesling is one of the most versatile wines to be paired with food. And it’s no secret that especially spicy Asian food and Riesling are a winning combination.
Of course, the style of Riesling varies based on where it originates. German Rieslings are typically balanced in acidity and fruit-forward (prevailing aromas are peach, apricot, nectarine, and green apple). They run from bone-dry to off-dry and sweet.
The refreshing vibrancy of off-dry Rieslings is a great counterpart to the flavours in Asian food and with their slight sweetness and fruit-forward character they are perfectly cutting through the richness and vibrant spices of an Asian
curry.
About Knipser Winery
Weingut Knipser is located in the lovely small wine town of Laumersheim in the Pfalz wine region.
There is a small tasting room on-site but weather permitting you will want to settle down in the picturesque little courtyard enjoying a flight of wine.
Founded in 1876, the winery is run by brothers Volker and Werner Knipser since the 1980s and since has become one of the leading winemakers both in the Pfalz and Germany as a whole.
Knipser is a member of the renown VDP association (Association of German Quality Wine Estates) since 1993 and over time has won various awards, including the ‘German Red Wine Price’ and two times ‘Vintner of the Year’.
Initially focused mainly on red wine, thanks to the warm, almost Mediterranean climate of the Pfalz region benefitting varieties such as Pinot Noir, Cabernet Sauvignon, Merlot and Syrah, the winery has added a range of excellent white wines over the years too.
Tasting notes: Knipser Mandelpfad Großes Gewächs Riesling
The Mandelpfad (almond trail) Riesling is made under the particular prestigious ‘Großes Gewächs’ classification. It denotes the highest classification for dry wines made by wineries which are members of the VDP, the Association of German Prädikatsweingüter (wineries that work to the highest quality standards).
The wine is fermented spontaneously, which means for example with yeasts from the natural environment, which makes the wine more multi-layered and complex. It is then matured in wooden barrels until bottled in the Spring of the next year.
In the glass, a delicate golden yellow with platinum yellow highlights.
On the nose, expressive with aromas of pineapple and passionfruit and notes of spicy tobacco and earthy scents of stone fruits and partly candid citrus fruits.
On the palate, deep and persistent with prominent acidity and mineral foundation. Long, fruity finish with fine, spicy mineral notes.
Recipe: Red Fish Curry with zucchini and pink grapefruit
Serves 4
300 g salmon filet
300 g codfish
150 ml white wine
400 ml fish stock
400 ml coconut milk
3-4 teaspoons red curry paste
3 tablespoons olive oil
2 cloves
3 carrots
4 spring onions
1 zucchini
1 red pimento
1 pink grapefruit
1 stick of lemongrass
juice of 1 lime
½ bunch of coriander
Method
Cut carrots and zucchini into thin slices.
Cut the white and green of the spring onions in small rings.
Roughly chop the pimento.
Peel and segment the grapefruit, retain the juice.
Cut the salmon and codfish into small pieces. Season with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Fry the red curry paste and cloves while stirring constantly, for about one minute.
Add white wine, fish stock, coconut milk, carrots, pimento, zucchini, and lemongrass. Bring to a boil and let simmer for about 5 minutes.
Add the fish, spring onion and grapefruit. Let simmer for another 8 minutes.
Take from the heat and season with grapefruit and lime juice, salt, and pepper.
Serve sprinkled with a handful of coriander leaves and steamed basmati rice on the side.
Carrots and Tigers 