A French Muscadet is Not Enhanced by Prawns in Tamarind Sauce

We had a bottle of Muscadet that we wanted to drink before it got too old and read that Asian dishes with tamarind go well.  We went online and found Prawns in Tamarind Sauce from Food.com.

We stir-fried the prawns with garlic, onion, red chillies, tamarind paste (rather than the tamarind water in the recipe), palm sugar and fish sauce. The prawns are garnished with spring onion and coriander leaves and served with Jasmine rice.

The wine we chose to pair with this meal was Muscadet-Sèvre et Maine sur Lie Domaine des Ratelles 2011, a French white from the Wine Society.

We found this crisp, dry, fresh with lemons, possibly grapefruit and zingy. A good wine but unfortunately the sweetness from the palm sugar in tIMG_0584he dish did not enhance the pairing.

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