Monday, April 9, 2018

Lily’s Pét Nat with Fresh Spring Rolls #ThaiOneOn

I am finally getting around to posting recipes and tasting notes from Pia's birthday dinner from November: Thai One On! Yikes. What a delay. Sorry. Yenbamroong - in his cookbook  Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends - actually suggests this wine to start a meal…and I already had a bottle! Done.

Pét Nat is short for pétillant naturel and can be made from any grape variety and is an ancient way to make sparkling wine.

For the 2016 Donkey & Goat used Clairette grapes for their exotic, explosive wine. With flavors that are surprisingly savory, you get a playful dance as fruit and herb play on your tongue. It was the perfect way to start the meal.

I poured this with the Grilled Shrimp Spring Rolls that Kitchen Elves rolled for the dinner. You may read that recipe: here.

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