What I Drank With Dinner (WIDWD)

After wondering if summer would ever get here, it came on strong this weekend in Seattle with temperatures yesterday in the high eighties and today hitting ninety degrees. For me, there is nothing better on a hot evening than enjoying spicy food washed down with a cold, crisp wine. Whenever dining on Asian fare, it is a Washington riesling that usually accompanies it.

Tonight it was going to be Korean barbecue with a bottle of Charles Smith Kung Fu Girl 2007 Riesling ($12.99).

Kari had a tri-tip steak marinating since Friday, which I grilled medium rare, let rest, and then sliced into long strips. We wrapped the beef in big, fresh leaves of beautiful green lettuce along with steamed rice, thinly sliced carrots in a sesame oil and rice vinegar dressing, green onions, toasted sesame seeds, and then topped with a spicy soy-ginger sauce.

For anyone who might think they could never drink a white wine with a steak, I highly recommend spicy Korean barbecue with a cold bottle of dry riesling. The hot spicy beef (and high temperatures tonight) paired well with the Kung Fu Girl Riesling (12.5%). This wine had wonderful fruit on the nose, minerals and subtle sweetness on the palate with balanced acidity to give it a crisp finish.

I remember tasting the Kung Fu Girl back in April at a Taste Washington seminar entitled Riesling Rocks. It was interesting to hear winemakers and sommeliers talk about the merits of drinking Washington riesling with spicy food, or any food for that matter. The low alcohol, crisp acidity, and residual sugar combine to create a wonderful compliment to many Asian dishes.

I totally agree with this assessment about Washington riesling. And at $12.99 a bottle, the '07 Kung Fu Girl is going to be making frequent appearances this summer. I encourage you to give it a try as well.