A Reason for Riesling Part 2: Not “Nein” - Rhein...Especially When Cooking New Filipino Dishes

Now I’m tackling the OG place of riesling; and it’s not France. It’s its next door neighbor. There are so many regions within Germany that make this noble wine. I’m starting with the Rheinhessen - the largest region on the eastern part of the Rhine River. Let’s see how this crisp and complex wine goes with a rich stew.

My experience with cooking Filipino food has been basic. I learned how to make lumpia when I was 12 (it was for a middle school fundraiser), and I learned how to make chicken adobo before my second year of college, when I was moving into my first apartment. After years of perfecting these classic dishes, it was time for a challenge. I think the first time I had Kare-Kare was either at a family party or some Filipino eatery (years ago, of course). All that matters is that it was DELICIOUS. I mean peanut butter, beef, salt, and sometimes tripe - what wasn’t there to love about it. The last time I had this dish, I had to go all the way to Queens to get it. Although delicious, I’m not traveling an hour and a half for it every time. I scoured the interwebs to find an easy-ish recipe.

With some alterations and loads of patience, my first attempt at Kare-Kare was not terrible. It may not have had as much of a red tint as the recipe, but the consistency and the underlying flavors were good. And let’s not forget just a little bit of bagoong as a garnish (fermented shrimp paste that adds a little more umami/salt to the dish).

It was even better with a glass of Keller dry riesling, as its complex ripe stone fruit, floral notes, herbaceousness, and crispness cut through Kare-Kare’s savory richness and tender meats. Another great, successful Filipino-riesling pair.

Kare-Kare courtesy of Genius Kitchen Serves: 6

Alterations, Lessons to be Learned, and Future Stuffs

• Even though I added the rice flour (which I think was included as way to thicken the stew), I did add more peanut butter. By more, I mean I put ½ cup of smooth peanut butter not the 3 tablespoons.

  • I ended up adding a little more broth (½ a ladle to a ladle full at a time) since I noticed it was getting too thick, but eventually I got the stew to the consistency I wanted.

  • Even though bagoong is the garnish, salt is still my friend - especially for the vegetables. Next time, I’ll pre-season my vegetables with a little salt and pepper so it can add more savoriness to the to stew itself before adding the bagoong.

    • Maybe I’ll even blanche my vegetables before adding them to the pot so they’re cooked before stirring them in instead of adding them and then waiting for them to cook/tenderize.

    • I’ll definitely add tripe next time. Because why not?

About Keller

As with many German producers, Klaus Peter runs the production of the Keller wines on a tight ship and with minimal intervention. The dry riesling bursts of citrus, stone, and orchard fruits, a bouquet of fresh blossoms and honeysuckle, and rocky minerality that keeps you wanting and discovering more with each sip. Additional pairings include some macaroni and sausage, fried pickles, and halibut.