67587    750 mL  (M) $18.95

Riesling is a grape that clearly reflects where it's grown - hence the mirror-image label and narcissist moniker. You'll love yourself for trying this Niagara Riesling with its aromas of lime, tangerine, pear, binned apple and mineral. Try it with spicy chicken pad Thai or pan-seared scallops.

A VINTAGES Essential*

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By: Eshun Mott

These fragrant kabobs are a riff on the classic Thai Basil Chicken, with a side of creamy coconut dipping sauce.

2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1⁄4 cup (50 mL) finely chopped basil
(preferably Thai basil)
1 tbsp (15 mL) grated ginger
1 tbsp (15 mL) grated garlic
1 tbsp (15 mL) dark brown sugar
2 lbs (1 kg) boneless skinless
chicken breasts, cut into 1 to 2-inch
(2.5 to 5-cm) chunks

Coconut Dipping Sauce

1 can coconut milk, 400 mL
1 stalk lemon grass, tough outer
leaves removed, smashed with the
back of a knife, and roughly chopped
2 slices of ginger, 1⁄4 inch (5 mm) thick
1 tsp (5 mL) lime zest
1 tbsp (15 mL) lime juice
1 tsp (5 mL) fish sauce
6 bamboo skewers, 8-inch (20-cm)
each, soaked in water for 30 minutes or more

1. Combine soy sauce, fish sauce, vegetable oil, basil, ginger, garlic and brown sugar in a medium bowl. Add chicken, and submerge it in marinade. Let chicken marinate in refrigerator for 2 hours or overnight.

2. Combine coconut milk, lemon grass and ginger in a saucepan, bring to a boil over high heat, turn heat to medium-low and simmer for 20 minutes or until thick and full of flavour. Add lime zest and juice and fish sauce and simmer for 2 minutes longer or until flavour has married. Strain and cool to room temperature. 

3. Heat barbecue to medium-high. 

4. Thread chicken on soaked skewers and grill for 5 to 7 minutes, turning occasionally, until lightly browned and cooked through. Serve warm or at room temperature with coconut dipping sauce.

Serves 6

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