Satay + Rosé - Recipe for a Perfect Pairing
Updated: Apr 7
Love Thai satay peanut sauce? We suggest pairing it with our Grand Klasse Rosé. Below is a super easy recipe to get you started.
Although we usually serve this sauce with fried tofu or steamed chicken, wilted spinach and rice (also delicious), this time we substituted the spinach for steamed broccoli. You can also try this sauce with grilled chicken or shrimp skewers, or serve it with white toast and a Thai cucumber salad. Honestly, you can pretty much put it on anything. Probably even vanilla ice cream. It's that good!
1 cup unsweetened, natural creamy peanut butter (we do not recommend using regular peanut butter with added emulsifiers)
13.5 oz can full-fat, unsweetened coconut milk
2½ tbsp apple cider or white vinegar (we do not recommend substituting with anything else)
2-3 oz Thai red curry paste, to taste
½ tbsp salt
½ c brown sugar
½ c water
chili flakes or sauce, to taste, if you like extra spiciness
Put everything into a medium, heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Taste and adjust if necessary.
Let simmer for 3-5 minutes over low heat, stirring periodically; be careful not to let the mixture scorch.
Take off heat, let cool to desired temp and serve the sauce with satay or fried tofu and veggie of choice over cooked rice or noodles.
Enjoy with our Rosé Grand Klasse Reserve!
Makes about 3 cups. Will keep in fridge for a couple of weeks.
Aromas of lychee, rose water, watermelon, white peach and underripe strawberry mixed with a hint of mint will greet you. Swirling adds a chalky note and pithy stone fruit. The palate has good polish and energy with a lingering chalky minerality. Just enough fruit sweetness to add texture to the bright acidity and extend the finish. An extremely classy wine for serious rosé drinkers.
90+pts - Stephen Tanzer, Vinous