A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

March 2010


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Made Easy!

Stir Fry Vegetables in White Wine

March 3, 2010

winesense_icon[1]In a hurry? This very easy recipe was developed for and features this year’s Limited Edition Pacific Quartet. The fruity, off-dry character of the Pacific Quartet is a great compliment to the umami character of the soy sauce.

Umami you ask? Most people are aware of the four common tastes of bitter, sour, sweet and salty. Umami is the fifth taste sensed by the human tongue. Often referred to as the ‘fifth taste’– umami is best described as savoury.

This delicious stir fry is great as a side dish or makes a great meal on its own.


Great on its own or as a side!

1/4 cup Olive Oil

½ tsp Salt

2 cups Peppers, cut into strips

1 cup Zucchini, sliced diagonal

1 cup Carrots, sliced fine

1 cup Onions/Scallions

½ cup Winexpert Selection Limited Edition Pacific Quartet

3 tbsp Soy Sauce or to taste

Heat oil in wok or deep fry pan add salt and all vegetables and stir frequently.

Add soy sauce and Pacific Quartet; continue to stir and then add water. Stir frequently.

Cover 2-3 minutes until vegetables are desired consistency. Serve over rice. Serves 2.

If you don’t have Pacific Quartet don’t worry. This dish will work with any white wine with just a touch of sweetness.

This is a very flexible recipe. Feel free to substitute or add different vegetables. Remember, if you’re adding vegetables you may have to increase the volume of your liquids- when in doubt… more wine!

Click here to view a video featuring Selection Limited Edition Pacific Quartet.

Bon Apetit!

Filed under: Recipes by Craig

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