Coconut Prawn Curry Paired with Liz Ogumbo ‘Msenangu’ Wine
'Pairing is Caring'
My guess is that the one thing you and I both love about wine is wine, however the other thing we may love about wine is delicious food that pairs well with that glass of good wine.
As much as I enjoy the experience different food & wine parings all over town, I still believe that anything could complement just about anything depending on what your palate says.
As your palate reigns, recommendations are still great, and experiments are even greater for those wondering minds ready to explore further. However, the pairing experience never ends based on what the winemaker and chef collectively recommended, but more when you actually dig in and get to enjoy the recommendation. After all, It’s you who has to enjoy your dining experience without whining.
So, while you hang out with me right here for a few minutes to experience my pairing recommendation for this Swahili prawn curry about to go down, this is officially your safe space to pair your cuisine with the wine of your choice, or even not pair at all.
Today I am preparing a prawn curry inspired by the Swahili culture, served with kachumbari (a Swahili inspired salsa-like salad) and chapati (Indian-inspired flat bread).
This meal pairs really well with our quite versatile fresh and crisp ‘Liz Ogumbo’ Msenangu wine (Chenin Blanc/Chardonnay 2017). It’s a 71% Chenin Blanc, 29% Chardonnay blend; a wine origin of the Western Cape. For those who want to dig further, you can categorize this wine as dry wine with an alcohol percentage of 13% in a 750ml bottle and PH value of 3.4.
The tropical citrus aromas experienced in this wine compliment the lightly spicy prawn curry served with the kachumbari and chapati on the side. Additionally, my wine is served with music because it is music in wine and wine in music. When you roll over this majestic bottle of Msenangu, you can download the Soundtrack of this enigma on the barcode of the wine on the back label and enjoy the music video/music as you experience the bottle of wine.
The natural fermentation gives it a layered fruit dimension that ends in a lusciously juicy finish that is very well integrated and balanced with a bright acidity supported by the subtle use of wood.
The grapes were sourced from a cross section of regions selected for optimal expression of each varietal. Vineyard tactics included pruning to two-bud spurs, shoot removal, bunch thinning and canopy management to best ripeness and quality.
Each block of grapes was intensely monitored to determine optimum ripeness and so ensuring a wine with a fresh and fruity character unique to both varietals.
The grapes were then crushed and then pressed, and the juice cold settled for two days. Fermentation took place at 14° - 16° C. Following fermentation, the varieties were blended allowing the varietal character of each one to enhance the complexity and depth of the blend. The wine was left on the fine lees for complexity and integration
Generally, a sauvignon blanc or a big oaky chardonnay would also pair well with this dish, however, whatever makes your palate happy is also just as acceptable.
"Good food only enhances the wine experience beyond a glass of wine."