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5 月, 2019

Green Medal Awards Logo

FROM GRAPES TO GLASS

Time for a shout-out to California’s newest Green Medal winners, recognized for modeling sustainable practices in the wine industry. Medals are awarded annually in four categories (Leader, Environment, Community and Business), and both wineries and grape growers are eligible. Cue the drumroll, please. The 2019 honorees are Silver Oak Cellars, Scheid Family Wines, Smith Family Wines, and Domaine Carneros. Watch the video to learn what these enterprises are doing to keep California wines on the cutting edge of sustainability.

The Pour

Which Wine?

California Sauvignon Blanc is the go-to pour for dishes that showcase spring vegetables, like this ramen bowl. Most bottlings tend to have a lean, steely texture and bright citrus or herbal flavors that complement green vegetables. A few vintners blend in Semillon for a fleshier style or use oak aging to give their Sauvignon Blanc more complexity. The variety appreciates a warm climate. Lake County, Napa Valley, and inland areas of Sonoma County are among the best sites for this popular variety.

Meet the Grapes: Explore more wine pairings


The Recipe

蘆筍、香菇和毛豆拉麵

Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus aren’t in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try fava beans or green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness.

Wine suggestion: 加州雷司令(Riesling)或格烏茲特拉明娜(Gewürztraminer)

Asparagus Ramen

Ingredients

  • 3 1⁄2 杯(875 毫升)香濃雞湯或蔬菜濃湯
  • 1⁄2 杯(5 克)乾燥鰹魚片
  • 1 大顆雞蛋
  • 1⁄2 磅(250 克)新鮮拉麵條
  • 2 茶匙亞洲麻油
  • 4 朵新鮮香菇,約 1 1⁄2 盎司(45 克),去蒂,然後切片
  • 粗鹽或海鹽
  • 1⁄2 杯(70 克)新鮮或冷凍去殼毛豆
  • 2⁄3 杯(70 克)斜角切蘆筍頭,切成片狀
  • 1⁄4 吋(6 毫米)厚
  • 1⁄4 杯(65 克)白味增
  • 1⁄4 杯(30 克)青蔥細丁,只取白色和淡綠色部分
  • 唐辛子(日式七味粉),供點綴

做法

用小湯鍋把濃湯煮至沸騰。從爐火移除,加入鰹魚片,撒在湯頭表面。浸泡 3 至 4 分鐘,然後用薄紗棉布瀝過,再把濃湯放回湯鍋。

在小湯鍋內加入水,份量足以蓋過雞蛋,但還不要加入雞蛋。以大火把水煮沸,然後調整火候為文火,如此您就能夠在加入雞蛋時不用推擠。在把水加熱的同時,準備一碗冰水。用一根大湯匙,把雞蛋放入開始沸騰的水中,動作小心才不會讓雞蛋破裂。調整火溫讓雞蛋以文火燜煮。讓雞蛋煮整整 6 分鐘。用湯勺把雞蛋移入冰水裡。放涼後,把雞蛋瀝乾並剝殼。

以大火煮沸一大鍋未加鹽的水。放進拉麵條並仔細攪動,讓麵條不糾結成塊。滾煮期間,不時攪動一下,直到麵條有彈力為止(時間點將取決於其新鮮度)。用夾子把麵條夾出,放入篩網或瀝水盆。用冷水濾過,仔細搖晃以移除多餘水分。把麵條移到碗內並加入一茶匙芝麻油以防止結塊。

在兩個湯碗中注入煮過拉麵的熱水來熱一下湯碗。

以一個小型平底不沾鍋,用中大火加熱剩餘的 1 茶匙芝麻油。加入香菇熱炒至變軟,1 至 2 分鐘。加點鹽後放一邊。

把濃湯放回爐火上以中火煮沸。加入毛豆,以沸水煮到差不多變軟,3 至 5 分鐘。(您可以加入冷凍毛豆而不須解凍。)加入蘆筍並水煮 1 分鐘。把味增放入小碗內,加入足夠的濃湯量以攪拌成滑溜可倒出的混合物。把稀釋過的味噌加入濃湯內。品嚐鹹度。

把熱碗的水倒掉。將麵條和香菇均分放入兩個碗內。注入冒氣的濃湯,把份量平均分配。把水煮蛋對切,在每個碗內各放上半個。大方佐以青蔥和唐辛子即可享用。

2 人份

Wine Institute is an association of nearly 1,000 California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact communications@wineinstitute.org.

 

Certified sustainable producer Jordan Winery, owner of the Wine Country Table website and magazine, consents to Wine Institute’s use of its trademark for this book. Find food, wine, entertaining and travel tips at www.winecountrytable.com.