Spice Pairing: Bells of Bali
We are pairing our 2020 Semillon with our newest LXV Spice Blend – Bells of Bali. This blend consists of Coconut, Shallots, Cilantro, Lemongrass, Lemon, Garlic, Hatch Chili.
This blend consists of a mixture of tropical herbs and spices that match with the tropical notes of the Semillon, while the lemon matches along perfectly with the citrus notes. Cilantro was added to dial up the freshness and pair with the brightness of the wine. The lemongrass mixes well with the herbal and green notes of the wine. The Green Hatch Chili adds a pop of intense flavor in the spice – but still does not overshadow the intensity of our beautiful Semillon!
Here’s Neeta with her passionate explanation of the pairings.
RECIPE: CLASSIC 10-MINUTE COCONUT CURRY USING BELLS OF BALI
1 pack extra-firm tofu, drained and cut into cubes
2–3 tbsp avocado oil
1 med sized onion
3 cloves garlic – minced
1″ ginger – minced
2 tbsp LXV Bells of Bali red curry paste
14oz can coconut milk
1 tbsp soy sauce (gluten-free if needed)
1 tbsp brown sugar
Rice, pickled vegetables, cilantro to serve.
Preparation:
Heat the oil in a large non-stick pan on medium-high heat.
Add the tofu to the pan and cook for 3-4 minutes on each side, until golden brown. Drain and keep aside.
In the same pan, saute the onions,ginger , garlic until the onions are translucent. then add the coconut milk and stir to combine.
Bring the mixture to a boil stirring constantly for 3-4 minutes until the sauce thickens just slightly.
Reduce to low heat, and add the soy sauce, sugar. And the LXV Bells of Bali mix. Summer for only a minute. Add the cooked tofu to the pan with the curry sauce and mix together.
Serve with rice and fresh cilantro. Pickled vegetables bring a lovely zestiness to the dish and also plays beautifully with the wine.
