| Simplify pairing wine with food by attending less to the texture, flavor, or weight of each and more to elements such as salt, sweet, acid, and fat. For instance, foods with salt (as the tamari soy sauce here) really appreciate wine that is high in acidity. Acidity enlivens, cleanses and balances. Poke is pronounced “poh-kay,” rhymes with “okay,” and means “chunk” in Hawaiian. Its recipe always carries salt and always benefits from wines high in acidity. |
| HERE’S WHAT YOU NEED: • 3/4 pound #1 ahi tuna, sliced into 1/2-inch cubes (on special at Marczyk Fine Foods this week for $27.99/lb (reg $29.99/lb)) • 2 Ela Family Farm peaches, skinned, pitted, and diced (F&F $2.99/lb, reg $3.99) • 1/2 cup cucumber, peeled to taste, and diced • 1/4 cup scallions, mostly white portion, sliced For the sauce: • 1/4 cup tamari soy sauce • 1 teaspoon rice vinegar, unflavored • 1 teaspoon roasted sesame seed oil • 1/4 teaspoon red pepper flakes, or to taste • 1/2 teaspoon toasted sesame seeds HERE’S WHAT YOU DO: AND THE WINES! |
