11 Buyers, 1 Store, 8000 Wines

Monday, January 14, 2013

On 5:19 PM by The Bloggers @ 67 Wine in , , , , ,    No comments
A few months back, my wife and I took our one-year old son for his first dim sum experience in Flushing, Queens. Some close friends suggested that we meet them and their own young ones at a place called Jade Asian Restaurant.

The excitement of introducing my kid to the fanfare of Sunday afternoon dim sum was only topped by the food; I now understand why so many people head to Flushing for the city's best. At Jade Asian, we enjoyed turnip cakes, which were nicely browned without being soggy; the sauteed snow pea, or Dao Miu were also solid. My favorite dish though, was braised pork belly on rice patties - the ones at Jade were succulent and moist.

Though I was distracted chasing munchkins under the table every time they swiped chopsticks from my hands, I did remember to sneak in one of my favorite wines, Valpolicella Ripasso. Valpolicella comes in many forms, most famously the immortal Amarone, for which the grapes are harvested and dried on mats for months before pressing. This age-worthy gem will lend its must, or skins, to a "lesser" Valpolicella for a second fermentation - hence, Ripasso. That must adds depth, character, and alcohol to what might otherwise be a light to medium bodied wine.

Needless to say, there is no finer way to enjoy braised pork or even Peking Duck than a glass of Valpolicella Ripasso. Quack!

- William Leonard-Lee
1.14.2013

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