A. Cal-Asian Cuisine involves the blending of Pan-Asian techniques and flavors with Californian ingredients and sensibilities. The tremendous influence Asian cultures have had on California’s rich heritage extends to the cuisine which is offered at Silverado Resort.
The flavors of ginger, star anise, sesame and wasabe sparkle in such classical favorites as “Braised Barbequed Brisket” or “Duck Confit with Shiitake Mushrooms”. One can find such creative offerings as “Smoked Salmon Maki Sushi with Chopped Capers and Chives’ or “Crispy Calamari with Wasabe Aioli”.
Q. How would one pair wine with Cal-Asian Cuisine?
A. Suggested wine pairings for Cal-Asian cuisine are wide and varied. The principles however are basic. Because of the assertive flavors of the cuisine, the wine will balance best with either fruitiness or with effervescence. Some suggestions include Gevurtztraminers, Sparkling German Rieslings, Viogniers, or Pinot Noirs, Grenache, Beaujolais and sparkling wines or Champagnes with sweetness such as Blanc de Noirs or Prosecco Amabiles. The possibilities are endless and the ultimate pairing is always a matter of personal preference.
