Pairing recipes from Neeta's Kitchen with LXV Wine

LXV Wine and Neeta bring you these amazing recipes and spice pairing to enhance the experience of our wines. While each of our wines can be enjoyed on their own, we pay special attention to the acidity and structure of the wine to be paired with a vast variety of food that will bring out the foodie in you....

The Secret of Pairing Wine and Indian Spices

Listen to David Wilson, Grape Encounters Radio, hosts Neeta Mittal, co-owner with her husband Kunal Mittal of LXV Wines, who is an international expert in pairing wines with spices. The charming Neeta dispels misconceptions about curries, the importance of tasting food and wine at the same time, and little-known pairing secrets.

Indian Chicken Curry | 2014 Summer Satine

Wine Pairing: Shellfish such as scallops, crab, and lobster, and Neeta's personal favorite pairing: fried chicken
Spice Inspirations: Traditional Indian food & Season dishes like terrines, pâtés, ragoûts; poussins, roasted duck breast.
  • 2 tbsp coconut oil
  • 1 red onion finely chopped
  • 1tbsp ginger-garlic paste
  • 3 large garlic cloves minced
  • 1 tbsp grated ginger
  • 1 tsp turmeric
  • 1 tsp Neeta's Garam Masala
  • 1 tsp red chilli powder
  • 2 tomatoes chopped
  • 1/2 cup yogurt
  • 1 pound of chicken thighs
  • Marinate the chicken with ginger garlic paste, turmeric, salt and yogurt and keep aside for 30 mins.
    Fry the onions on a low flame until translucent. Add ginger and garlic and fry for a few more minutes, stirring frequently to avoid burning the garlic. Add tomatoes and fry until the oil leaves the sides of the pan – about 20 mins. Tilt the pan to collect the oil on one side and add the chilli powder. Let the oil soak in the chilli for about a minute.
    Add the chicken, sauté for a few minutes and then cook with the lid on. After about 15 mins, turn the chicken over and cook again for 10 mins with the lid on. Turn off the gas and mix in the Garam Masala.
    (Always add Garam Masala towards the end to avoid burning off the spices.)
    Allow it to sit for 10 mins and then serve with hot rice or Plain Naan.
    Pair it with a cold (NOT CHILLED) SUMMER SATINE !

    100% Viognier | $35 | Club: $29.75

    Garam Masala ~ Brown Spices ($5)
    LXV Summer Satine Viognier

           

    Uni Pasta | 2013 Reserve Sangiovese

    Wine Pairing: Brunello is a great wine that deserves something substantial, a fine roast leg of lamb with rosemary, pot roast pheasant, roast squab with truffles. Cheese should be kept simple - Aged pecorino or parmesan would be ideal.
    Spice Inspirations: Use As a Finishing Salt on meats, poultry, seafood, rice or potatoes, Ice Cream or Use in Cooking with soups, stews and braises, In Chocolate or Caramel Sauces.
    This is an adaptation of the uni pasta dish made famous by celeb chef extraordinaire Eric Ripertni.
  • 3 tbsp shallots, minced
  • ½ pint cream
  • 4oz angel hair pasta
  • 4 leaves fresh uni
  • ¼ cup chicken broth
  • Fresh parsley
  • Nori sheet, cut into thin strips
  • Cook pasta in salted water. Meanwhile heat some oil in a skillet. Add shallots and sauté till soft. Add chicken stock, cream, season with salt and pepper. Add uni, breaking up with wooden spoon.
    Alternatively, push the uni through fine mesh to make a creamy sauce. Add cooked pasta. Do not rinse.
    And here’s piece-de-resistance - season with Cherrywood sea salt and garnish with nori strips.

    100% Sangiovese | $65 | Club: $55.25

    Cherrywood Smoked Sea ($5)
    LXV Reserve Sangiovese