Pairing Wine with Spicy Tomato Prawns【令人驚艷的辣炒茄汁明蝦餐酒搭配】
Spicy Tomato Prawns with Sicilian Catarratto
Food：
Spicy Tomato Prawns
Wine of my choice：
Feudo Montoni Catarratto del Masso Sicilia DOC Italy 🇮🇹 2019
There are numerous Asian cuisines using ketchup as the major condiment, like Pork Chops in Tomato Sauce, Mackerel in Tomato Sauce, Tofu in Tomato Sauce, and Egg Fried Rice with Ketchup, just to name a few. It is hard to resist this tart, savory, and sweet seasoning. However, the idea of combining ketchup and soy sauce, the western and eastern condiments together, and creating new dishes based on this combination started to gain popularity in Guangdong, China. One of the most popular dishes is Prawns in Tomato Sauce.
The origin and who invented Prawns in Tomato Sauce remain unknown, but without doubts, the use of ketchup has become one of the specialty preparations in Cantonese cuisine. Another fun fact about Prawns in Tomato Sauce is that it is not only a well-known dish in Guangdong but this type of cooking method, using ketchup and soy sauce, is also beloved by people in Jiangsu and Zhejiang provinces of China. The preparation and flavors have adjusted to the local taste over the years.
Jessica is making Spicy Tomato Prawns. Chumami Chili Oil was added to give this dish the extra depth and a little kick to it. Photo credit: Jessica Chu
I was happy to have my very good friend, Jessica Chu, joined me on this special collaboration and showed us how to make Spicy Tomato Prawns.
Jessica is the co-founder of Chumami Chili Oil. She regularly features hidden gems and local businesses in New Jersey through her Instagram, as well as sharing homemade cooking recipes.
Jessica said, “My grandparents used to make this dish for the family as a treat. My mother learned how to make this dish from them and now it has become a family recipe. The flavor of the dish is very unique and can’t be found anywhere, because the chili oil used in the dish was created by my grandfather when he was the head chef at the only Asian restaurant in Kent, England in the early 1980’s.
Since the creation, my mom, also knowns as Mama Chu, refined and perfected to the chili oil to what it is today. Since the chili oil is loved by family and friends, we decided to establish our own brand, Chumami Chili Oil, and share the family specialty with more people.” “I hope you will would like this recipe and give it a try!” Said by Jessica with big smile on her face.
＊Jessica and I made a short video together especially for this food and wine pairing project. In the video, Jessica showed us how to make Spicy Tomato Prawns, and I provided a few wine pairing ideas to go with the dish. Please visit 酒意思Sip with Joyce’s YouTube channel to find out more. If you like our video, please show us your support by giving us a like and subscribe to my channel. Thank you so much.
＊To find out the recipe of Spicy Tomato Prawns please click here.
What Kind of Wines Can Pair with Spicy Tomato Prawns?
Let’s dig deeper and analyze the flavor profiles of the dish. First of all, there are three major flavors would affect our choices of wines: the ketchup, soy sauce, and chili oil. The saltiness, sweetness, and tartness of the ketchup and soy sauce not only highlight the sweetness and freshness of the prawns, but the chili oil provides the extra kick and depth to the dish. In order to counterbalance the flavor of the dish, high acidity, round mouthfeel, medium to full bodied whites with notes of ripe citrus, stone fruit, and tropical fruits are ideal, like Albariño, Catarratto and Trebbiano d’Abruzzo.
If you would like to try red wines, I would suggest light to medium bodied reds with bright acidity, silky tannins such as Pinot Noir and Sangiovese are great choices. Furthermore, Chiaretto, dry rosé of Bardolino from Veneto, Italy is the wild card. The aromas and flavors of red berries, citrus fruits with striking minerality, zesty acidity and subtle salinity work wonderfully with the Spicy Tomato Prawns.
From these suggestions above, I choose a Sicilian white wine made with the local grape variety, Catarratto as my wine of choice to pair with Spicy Tomato Prawns. I will give a more detailed explanation about why I chose this wine in the following paragraph. Let’s talk about Catarratto Bianco first.
Photo credit: Wikipedia
The Grape: Catarratto
Catarratto is an Italian historic white grape variety from Sicily. It was first mentioned by the botanist Francesco Cupani (1657-1710) in his work “Hortus Catholicus” in 1696. Catarrattos are long believed to be two distinct grape varieties, Catarrato Bianco Comune and Catarrato Bianco Lucido. Not until an ampelographic study in 2007 (Di Vecchi Staraz, This et al. 2007) provides evidence that Catarratto Bianco Comune and Catarrato Bianco Lucido are different clones of the same grape variety. However, the characteristics of the two Catarrattos are slightly different in viticulture and viniculture.
Recent parentage analysis revealed that Grillo, another important Sicilian white grape variety, is a natural cross between Catarrato Bianco and Muscat of Alexandria. Moreover, Catarratto Bianco most likely shares a parent-offspring relationship with Garganega, one of the most ancient white grape variety in Italy, making Catarratto either a grandparent or half-sibling of eight other grape varieties. Isn’t that fascinating?
Thanks to its vigor and high yield, Catarratto Bianco is not only the most widely planted grape variety in Sicily but also counted the most cultivated white grape variety in Italy according to ISTAT-UIV (2010)*. Western Sicilia is where Catarratto Bianco calls home, mainly in the provinces of Agrigento, Palermo and Trapani. It is used as the base of the sweet, fortified Marsala, but when planted at the ideal altitude, exposure, and falls into good hands, Catarratto Bianco has shown potential for quality wine. The producer I picked for this particular pairing is a fine example of what a great Catarratto Bianco can be.
Bright aromas and flavors of ripe citrus, tropical fruit, and herbs are commonly found in Catarratto Bianco. Medium to full-bodied with subtle white and yellow floral notes with refreshing and mineral aftertaste. An interesting Sicilian white grape variety worthy of further exploration.
*The Italian National Institute of Statistics- Unione Italiana Vini
Juicy, refreshing Catarratto from Feudo Montoni with expressive aromas of ripe citrus, tropical fruits and herbal notes.
The Producer: Feudo Montoni
Located in the center of Contea de Sclafani DOC, about 60 miles south east of Palermo, Feudo Montoni is one of the oldest recorded wineries in Sicily dating back in 1469. The estate is currently overseen by Fabio Sireci, a three-generation family dedicated themselves to producing wines that best express this long-cultivated terroir.
Implementing organic farming methods, artisanal cellar practice, and retaining sustainable energy sources are efforts Sireci family particularly proud of. Fabio said, “Our wines are manipulated as little as possible by human intervention. We try to preserve the grapes’ natural flavors and nuances.” All the wines are certified organic since 2014 vintage.
What does the wine taste like?
Feudo Montoni Masso Catarratto is made with 100% Catarratto Bianco from a single vineyard named “Masso”. These 55 years- old bush vines are grown in rocky, sandy, and iron-rich soil parcel situated in 700 meters above sea level. The wine is fermented in cement containers, in contact with the skins for a quarter of the fermentation process to give extra texture and body. The wine then undergoes lees contact for another 6 months in cement containers.
Bright yellow color with hint of luminous green reflection comes in sight. Expressive aromas of lemon peel, tangerine, white and yellow bouquet, yellow peach, honey, and herbs arise from the glass. On the palate, it is dry, bright, juicy, and vibrant with notes of ripe citrus, pineapple, bread dough, almond with striking minerality. This Catarratto is energetic, vibrant, and lively. I can definitely see myself sipping this wine on the island of Sicily.
Why does Catarratto and Spicy Tomato Prawns go together?
My husband, Bruce, recreated the dish by following Jessica’s recipe. Wow... this Spicy Tomato Prawns was unbelievably finger licking good. It looked so beautiful and delicious. The sauce was composed of saltiness, tartness, sweetness, and a little heat. It was definitely the highlight of the dish. The prawns were the perfect vehicle to carry the sauce. This serves as a wonderful example of combining western and eastern sauces: ketchup and soy sauce, and turn into something new and amazing. This dish is so addictive. I highly recommend giving it a try.
Pairing Spicy Tomato Prawns with “Masso” Catarratto is like taking on unexpected but fun journey. The zippy zappy acidity of Catarratto matches so well with the ketchup. Luscious aromas and flavors of ripe citrus, tropical fruits and herbal notes amplify each element in the dish. To me, the most unexpected surprise of the pairing is when the wine and food combine together, the third flavor profile is brought out that doesn’t exit either in the wine or in the dish. That’s what excites me when doing food and wine pairings. Every time I encounter these experiences, it makes me wanted to share with you right away. The perfect pairing does exist. I want everyone to experience it and I’d love to hear your thoughts.
Where to find Feudo Montoni Catarratto del Masso:
Once again, thanks Jessica for joining me for this project. It was a fun but challenging project to do during Covid. We were unable to shoot the video together, so we filmed our part separately and did the editing at the end. So glad we were able to put everything together and I’m very happy with the outcome. Jessica and I have put in so much thoughts and efforts into this project. Please watch the video on YouTube. Give us a like and subscribe to 酒意思SIP WITH JOYCE.
＊For those who are interested in Chumami Chili Oil and Jessica, please visit Chumami Chili Oil’s official website and follow Jessica on Instagram @jessicachews
Follow my Instagram account: @joyce_foodnwine
for more food and wine pairing ideas!
Don’t forget to like, comment and save my post if you enjoy my content.
Thank you! XOXO
【令人驚艷的辣炒茄汁明蝦餐酒搭配】
餐點：
辣炒茄汁明蝦
餐酒：
Feudo Montoni Catarratto del Masso Sicilia DOC Italy 🇮🇹 2019
在亞洲，以番茄醬為主要調味的料理不勝枚舉，舉凡茄汁豬排、茄汁靚魚、茄汁豆腐、蕃茄蛋炒飯等等，這種酸酸甜甜，甜中帶鹹的滋味是老少閒宜、大小通吃，幾乎沒有人不喜歡的。
在西方更是如此，對蕃茄料理的喜愛是不言而喻。然而，將西方的番茄醬與中式的醬油加在一起後，組成了全新的口味後並獲得許多人的喜愛，而其中就是最好的例子就是「茄汁明蝦」。
說到這「茄汁明蝦」的歷史，其確切出處，由誰發明這道菜的，還真的不得而知。我在網路上花了很多時間搜尋，但是並沒有找到太多相關的訊息，但唯一可以確定的是，番茄醬的運用造就了現今粵菜的風味特色之一，這點是無庸置疑的。有趣的是，「茄汁明蝦」不僅僅在廣東受歡迎，在江浙一帶也頗受一般大眾的喜愛，而逐漸發展出屬於自己地域的口味。
先生大廚按照Jessica的食譜做出來的辣炒茄汁明蝦搭配義大利西西里島產的卡塔拉托（Catarratto）
Jessica 正在製作辣炒茄汁明蝦。圖片提供：Jessica Chu
在這個餐酒搭配的單元裡，我特地請到了我的好朋友 Jessica 朱，也是 Chumami 辣椒油的共同創辦人來為我們烹調「辣炒茄汁明蝦」這道菜。
「辣炒茄汁明蝦」對Jessica來說有著特別的意義。Jessica說：「這是一道家傳的食譜，是由我的祖父傳給我媽媽，然後我再從我媽媽那兒學來的。
這道辣炒茄汁明蝦有一個與眾不同的地方，那就是使用了我祖父自己研發出來的獨門辣椒油。這個辣椒油是我的祖父在1980年代早期在英國肯特郡唯一一家亞洲餐館當主廚時研發的。
經過我媽媽多年的研究及改良後，我們決定成立自己的辣椒油品牌，將我祖父所研發的辣椒油分享給更多喜歡吃辣的朋友們。」而今天 Jessica 為我們示範的「辣炒茄汁明蝦」就會加入Chumami 辣椒油來增添風味。
＊這個餐酒搭配的單元，我跟Jessica特別製作了一個短視頻，為大家示範怎麼製作Jessica家傳的「辣炒茄汁明蝦」。我在影片中也為大家介紹了可以搭配這道菜的葡萄酒，有興趣的朋友不妨點進 酒意思Sip with Joyce 的 YouTube 頻道來觀看喔！
什麼葡萄酒適合搭配辣炒茄汁明蝦？
接著，我們就來探討什麼樣的葡萄酒適合搭配辣炒茄汁明蝦？這道菜裡足以構成影響我們挑選葡萄酒的主要風味是醬油、番茄醬及辣椒油。番茄醬及醬油調和在一起所產生的鹹、甜、酸不僅僅提出了蝦的鮮甜，辣椒油則為這道菜增添了深度與些許辣度。為了能夠與這道菜的風味相抗衡，帶有爽脆的酸度，圓潤口感，中等以上酒體的白酒， 富有甜美柑橘，桃子及熱帶水果的香氣等等是最佳的選擇，例如阿爾巴利諾（Albariño），卡塔拉托（Catarrato） 及特萊畢亞諾達布佐 （Trebbiano d’Abruzzo）。這些白酒的風味及厚度足以媲美辣炒茄汁明蝦的醬料。
如果要搭配紅酒的話，我則建議選擇帶有明亮的酸度及如絲綢般滑順的單寧的紅酒，酒體上以輕薄至中等酒體為佳，像是用黑皮諾（Pinot Noir）及Sangiovese（桑嬌維賽）釀製而成的紅葡萄酒，也會是很棒的選擇。再來，來自於義大利維內托省內巴多利諾產區生產的干型粉紅酒奇亞瑞托（Chiaretto）會是出奇制勝的選擇。奇亞瑞托（Chiaretto）帶有紅色莓果與柑橘的芬芳，清透的礦物感，爽脆的酸度及細微的鹹鹹海味，這些風味與辣炒茄汁明蝦搭配起來是格外的般配。
在這麼多選擇中，我挑了一瓶來自義大利西西里島產的白酒。這瓶白酒使用的是當地的原生品種的卡塔拉托（Catarratto）釀製而成的。再我進一步說明為什麼這瓶酒會與辣炒茄汁明蝦搭配的原因，我們先來看看這個卡塔拉托（Catarratto Bianco）葡萄品種吧！
葡萄品種： 白卡塔拉托（Catarratto Bianco）
卡塔拉托 （Catarrato) 圖片提供：Wikipedia
白卡塔拉托（Catarratto Bianco）是非常古老的義大利原生白葡萄品種，相傳來自義大利的西西里島。
最早的歷史記載是出現在植物學家Francesco Cupani (1657-1710) 在1696年發表的Hortus Catholicus著作中。 白卡塔拉托卡木內及白卡塔拉托露希督一直被認為是兩種不同的白葡萄品種，直到在2007年的一篇葡萄品種誌學發表證實白卡塔拉托卡木內（Catarrato Bianco Comune）及白卡塔拉托露希督（Catarrato Bianco Lucido）其實是同一種葡萄品種而衍生出的克隆複製品種。雖說兩者是隸屬於同一種葡萄品種，其栽種特性還有釀出來的酒還是有不盡相同的地方。
最近的葡萄品種親子關係分析顯示，另一種非常重要的西西里島白葡萄品種葛利羅（Grillo）是由白卡塔拉托（Catarrato Bianco）及亞歷山大蜜思嘉（Muscat of Alexandria）自然雜交孕育而生的葡萄品種。再者，白卡塔拉托（Catarrato Bianco）與Garganega 卡爾卡奈卡共享親子關係的可能性相當高。也因為如此，白卡塔拉托（Catarrato Bianco）非常有可能是其他8種義大利釀酒葡萄的祖父母輩或是半兄弟姐妹的關係。看到這裡，對白卡塔拉托（Catarrato Bianco）的身世是不是又更著迷了呢？
由於白卡塔拉托（Catarrato Bianco）蓬勃的生命力及高產量，它不僅僅是西西里島種植面積最多的葡萄品種，也是義大利白葡萄品種中種植面積高居第一的。白卡塔拉托（Catarrato Bianco）大多落腳於西西里島的西半邊，主要分布在Agrigento, Palermo 及 Trapani 這三個省份裡。
白卡塔拉托（Catarrato Bianco）大多用於製作加烈甜酒瑪莎拉（Marsala）的基酒，但是如果將白卡塔拉托（Catarrato Bianco）種在擁有理想的海拔高度及向陽地塊，並且在熟知其習性的釀酒師手裡，白卡塔拉托（Catarrato Bianco）是非常有潛力被釀出品質很好的葡萄酒的。我今天所挑的酒莊Feudo Montoni其生產的白卡塔拉托（Catarrato Bianco）就是一個非常好的例子。
成熟的柑橘香、熱帶水果及草本植物的風味是白卡塔拉托（Catarrato Bianco）酒的主要特色。擁有中等至飽滿豐厚酒體還帶著淡雅的黃白花的香，清新而雅緻。些許鹹鹹海水味的礦物感，為白卡塔拉托（Catarrato Bianco）酒增添許多趣味。
位於義大利西西里島的 Feudo Montoni 酒莊產的白葡萄酒卡塔拉托
酒莊：Feudo Montoni
座落在Contea de Sclafani DOC的正中心，在西西里島首都巴勒莫（Palermo）的東南方約莫60英哩處，Feudo Montoni 酒莊是西西里島上最古老的酒莊之一，其歷史可回溯至1469年。酒莊目前是由Sireci家族的第三代，Fabio Sireci掌管經營。他們一直專注於釀造能展現出其在地風土的葡萄酒。
最令Sireci家族感到驕傲的便是葡萄園的有機耕種，全程手工釀造及不做過度的人公干預及堅持執行永續能源的開發與管理。Fabio 說「我們的釀酒哲學是採取最低的人工干預。我們想要保留葡萄本身最自然的風味。」Feudo Montoni 酒莊自2014年起便取得有機葡萄酒的認證，至今仍持續不斷的釀造只許於西西里島風土的葡萄酒。
Ｍasso Catarrato 白酒的口感與風味
亮眼的鵝黃泛著微微的青綠，檸檬皮、蜜桔、黃桃、蜂蜜、草本香料及黃白參半的花香毫不保留地自杯中綻放。淺嚐一口，豐沛的柑橘、鳳梨、淡雅的麵包酵母風味及杏仁，再加上如海風襲來的礦物氣息，這瓶「Masso」卡塔拉托（Catarratto）飲來是能量飽滿，活潑又討人喜歡。再抿一口，彷彿已經來到西西里島，吹著海風，大啖海鮮。
辣炒茄汁明蝦與Catarratto 合拍之處
先生大廚照著Jessica 所提供的辣炒茄汁明蝦食譜，原汁原味的複製了一份。這辣炒茄汁明蝦可真不是蓋的。鹹、酸、甜、香還帶點微微的辣度的醬汁是整道菜的亮點，明蝦則是這個醬汁的完美載體。這道結合西方醬料：番茄醬與中式醬油及Jessica 家傳的特製辣椒油的辣炒茄汁明蝦真的非常值得做做看。搭配「Masso」卡塔拉托（Catarratto）一起飲用真的有令人眼前一亮的感覺。卡塔拉托（Catarratto）自帶的爽脆酸度與番茄醬中的酸相互媲美，豐沛的柑橘、熱帶水果及草本的香氣將醬汁中的每個風味又提升了一個高度。當食物與酒下肚之後，在口腔中竟產生類似紅蔥頭的風味，這才叫人回味無窮，驚豔無比。
每次遇到這種一加一大於二，或是產出令人意想不到的第三層次時，真的都令我雀躍，巴不得趕快宣告全世界，請大家趕快來試試看。
＊想找辣炒茄汁明蝦食譜及酒單的朋友們，請點這兒！
＊想找 Feudo Montoni Catarratto del Masso 的朋友，請點選以下連結查詢：
辣炒茄汁明蝦搭配產自於義大利西西里島的白葡萄酒卡塔拉托有一加一大於二的驚喜！
要再次感謝Jessica 的參與，跟我一起做這個單元。由於Covid的關係，我們是各自拍好個人的部分之後再剪接。Jessica 對影片的拍攝非常的有經驗，對我們合作上的助益很大，拍攝幾乎一次到位，合作的過程非常的順利。對Chumami 辣椒油有興趣及想多認識Jessica 的朋友們，別忘了到 Chumami 辣椒油的官網及Jessica 的IG @jessicachews看看喔！
歡迎追蹤我的IG ＠joyce_foodnwine
在我的IG裡精選了各式各樣的餐酒搭配，有葡萄酒餐搭，清酒、威士忌及雞尾酒餐搭任你挑選。
無論是搭配地道的台灣小吃、泰國菜、日本料理、韓國料理、甚至印度料理，
還有大家所熟知的歐美料理，通通都可以在我的IG裡找到喔！
另外，我還會不定期分享葡萄酒品飲心得，葡萄酒品飲課程、葡萄酒優惠，及業界最新最夯的葡萄酒新知
不想錯過任何消息的朋友們一定要追蹤起來！！！
