BEVERAGES

Peter Lehman Riesling: Australia’s Eden Valley, north of the famous Barossa valley produces incredible dry Rieslings. This is a great interpretation of the grape, which is generally thought of as ‘sweet’ when it is made in Alsace or Germany. Full of stewed lemon, citrus and pomegranate, this Riesling features a light note of petrol in the nose as well. Some might ask, petrol? You mean gasoline and plastic? That’s good? It is when talking about these wines, as it’s one of their defining characteristics. The crisp acid helps cut through butter sauces while the more viscous mouth feel helps to support the weight of the dishes.

Carpe Diem Pinot Noir “Firepeak Vineyard”:
Pinot Noir is the ‘hot’ grape right now and for good reason. Within the wine there is the capability for a brilliant cascade of flavors. American pinots, while still driven by ‘terroir’ as the French model, are very fruit-forward and bright. This wine is great to pair with eclectic foods and works well with rich fish and meats- very versatile flavors include cherry, smoke, and sassafras.

• 2 large monk tails, cleaned (dark part shaved off) and cut into 1- inch dice

• 1 large red onion, cut into 1- inch dice

• 1 red bell pepper, cut into 1- inch dice

• 1 yellow bell pepper, cut into 1- inch dice

• ½ cup 3-2-1 Sauce

• 2 large Yukon potatoes, washed and baked in foil

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

Serves 4

In a wok or sauté pan coated lightly with oil over high heat, wok stir the fish, season and add onions, bell peppers and 3-2-1 Sauce. Season with kosher salt and freshly ground black pepper to taste.  To serve, split the 2 potatoes and place 1 half on each plate. Push potato flesh upward and top with stir-fry.