By Suphada Rom
At Tablas Creek we make wines primarily from varieties known from France's Rhône Valley. I love pairing traditional French fare with our wines- that to me is elementary, in the sense that, well, it just makes sense to pair the two. However, the food scene is diverse and ever growing, and as much as I love French food, it's not something I eat everyday. Right now, I can't get enough Vietnamese food. There is just something so vibrant and fresh about all the ingredients used, whether it's freshly chopped basil atop a tart salad or leaves of mint tucked inside a rice paper wrapper. The fresh ingredients of this style of cuisine inspired me to produce a spring pairing - Spring rolls and Vermentino.
I've been mildly obsessed with the craft of rolling the perfect spring roll. Luckily it's not that hard to make, I just tend to sweat the details, like is there just the right amount of noodles or is it equally balanced on either end with both shrimp and pork? That said, don't be intimidated by the wrapping portion and do have friends over to help you roll- it's not a spring roll party without them! For my spring roll recipe, I love my mom's recipe, but I swear, every time I ask for the recipe, it's slightly different (I think she's keeping some cooking secrets to herself!). I've outsourced a recipe from one of my favorite restaurants- The Slanted Door in San Francisco, California. Chef Charles Phan has an incredible cookbook (entitled The Slanted Door) from which I pull many recipes to share. I love his recipe for spring rolls, as it is simple and all about getting the freshest ingredients. Delicious and satisfying, I decided to have a couple friends over for a spring time spring roll party.
Spring cuisine is all about fresh vibrant herbs, lighter fare, and mouthwatering white wine. And nothing we make is more mouthwatering than Vermentino. The 2016 vintage marks the fifteenth bottling of this mouthwatering Sardinian variety on the Tablas Creek property. We have about 3.25 acres dedicated to Vermentino plantings, and bottle (in generous vintages) a little over 1000 cases. It's one of my favorite varieties, simply because it's so clean and bright: citrus, bright acidity, and salty minerality. On the nose, the 2016 Vermentino is herby and chalky, with notes of key lime. On the palate it's delightful, with notes of nectarine and lemon. My mouth is left watering because the of the wine's acidity. The herbs in the wine's aromas tie in beautifully with the mint in the spring rolls. The surprising factor was the peanut sauce, which worked really well texturally with the wine. I love having something really bright and acidic paired with something rich and creamy.
If you recreate this dish (or create a TCV wine and food pairing of your own!), be sure to let us know on any of our social media handles - Facebook or Twitter or Instagram - or just leave us a comment here! When you do, tag @tablascreek and use #EatDrinkTablas
A few other resources:
- Recipe for Spring Rolls is published in The Slanted Door by Charles Phan. Recently, he was featured on KCRW out of Santa Monica and divulged his spring roll recipe through their blog, found here.
- Looking for another way to enjoy Vermentino? Check out a post I wrote for last year's vintage of Vermentino: A Nostalgic Ligurian Pairing: Clams in White Wine and Strozzapreti al Pesto with Vermentino
- Our 2016 Vermentino was a wine in both our classic shipment and whites-only shipment this spring! (Re-)order here.
- Not a Member? Good News!- you can purchase the 2016 Vermentino by clicking here or by visiting us in the tasting room.