Cloud 2016 Symphony Cloud 2016 Symphony

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Cloud 2016 Symphony Our Cloud 2016 Symphony was produced in the Lodi region of California. This young 2016 wine has a pale, straw-like yellow color. The nose is seductive with aromas of grapefruit, orange, mandarin blossom and lychee fruit. There are fragrances of white flowers in the nose as well as some minerality. The attack has a good kick of acidity that is quickly subdued by a lingering sweetness. This is an off-dry to sweet wine with a medium to long finish. This wine is well-balanced, crisp and easy to drink. Serve it with curry-based dishes, spicy Thai food or even savory pastries. Try it with the featured recipe: “Thai Chicken Stir-Fry with Coconut Rice.”

Sweet Vinotypes will particularly enjoy this wine! VINTAGE: 2016

AGEING POTENTIAL: 2 years

VARIETAL(S): 100% Symphony

SERVE: cold; open right before service

APPELLATION: Lodi, California

PAIRINGS:

ALCOHOL: 13%

cheeses such as Monterey Jack,

Pepper Jack, Swiss or mozzarella

tidbit:

The Symphony grape is a hybrid between the Muscat of Alexandria grape and the Grenache Gris grape. It was developed in 1948 by Harold Olmo, a professor of viticulture at the University of California, Davis.

$22.00

wineshop at home

Cloud 2016 Symphony Our Cloud 2016 Symphony was produced in the Lodi region of California. This young 2016 wine has a pale, straw-like yellow color. The nose is seductive with aromas of grapefruit, orange, mandarin blossom and lychee fruit. There are fragrances of white flowers in the nose as well as some minerality. The attack has a good kick of acidity that is quickly subdued by a lingering sweetness. This is an off-dry to sweet wine with a medium to long finish. This wine is well-balanced, crisp and easy to drink. Serve it with curry-based dishes, spicy Thai food or even savory pastries. Try it with the featured recipe: “Thai Chicken Stir-Fry with Coconut Rice.”

Sweet Vinotypes will particularly enjoy this wine! VINTAGE: 2016

AGEING POTENTIAL: 2 years

VARIETAL(S): 100% Symphony

SERVE: cold; open right before service

APPELLATION: Lodi, California

PAIRINGS:

ALCOHOL: 13%

cheeses such as Monterey Jack,

Pepper Jack, Swiss or mozzarella

tidbit:

The Symphony grape is a hybrid between the Muscat of Alexandria grape and the Grenache Gris grape. It was developed in 1948 by Harold Olmo, a professor of viticulture at the University of California, Davis.

wineshop at home

$22.00

RECIPE PAIRING :

Thai Chicken Stir-Fry with Coconut Rice

INGREDIENTS

DIRECTIONS

Coconut Rice

1/4 cup honey

1 1/2 cups jasmine rice

1/4 cup soy sauce

1 can (13.66 ounces) Thai Kitchen®

1 tsp McCormick Gourmet™

Coconut Milk

Organic Ginger, Ground

1 1/4 cups water

1/2 tsp McCormick Gourmet™

1 tsp sugar

Organic Garlic Powder

1 pinch salt

1/4 tsp McCormick Gourmet™

Thai Chicken Stir-Fry

2 tbsps vegetable oil, divided

1 pound boneless skinless chicken

2 cups snow peas

Organic Red Pepper, Crushed

breasts, cut into 3/4-inch chunks 3 tbsps flour

1 medium red bell pepper, cut into 3/4-inch chunks

1 cup Kitchen Basics® Original

1 small onion, cut into thin

Chicken Stock

wedges

Rinse jasmine rice with water. Drain well. Set aside. Bring coconut milk, water, sugar and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Meanwhile, coat chicken with flour in medium bowl. Remove chicken. Set aside. Add stock, honey, soy sauce, ginger, garlic powder and red pepper to remaining flour in bowl; stir until smooth. Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables; stir fry 5 minutes or until tender-crisp. Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stirfry until heated through. Serve with Coconut Rice.

Makes 6 servings.

wineshop at home

RECIPE PAIRING :

Recipe & photo courtesy of McCormick & Company, Inc.

Thai Chicken Stir-Fry with Coconut Rice

INGREDIENTS

DIRECTIONS

Coconut Rice

1/4 cup honey

1 1/2 cups jasmine rice

1/4 cup soy sauce

1 can (13.66 ounces) Thai Kitchen®

1 tsp McCormick Gourmet™

Coconut Milk 1 1/4 cups water 1 tsp sugar

Organic Ginger, Ground 1/2 tsp McCormick Gourmet™ Organic Garlic Powder

1 pinch salt

1/4 tsp McCormick Gourmet™

Thai Chicken Stir-Fry

2 tbsps vegetable oil, divided

1 pound boneless skinless chicken

2 cups snow peas

Organic Red Pepper, Crushed

breasts, cut into 3/4-inch chunks 3 tbsps flour 1 cup Kitchen Basics® Original Chicken Stock

1 medium red bell pepper, cut into 3/4-inch chunks 1 small onion, cut into thin wedges

Rinse jasmine rice with water. Drain well. Set aside. Bring coconut milk, water, sugar and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Meanwhile, coat chicken with flour in medium bowl. Remove chicken. Set aside. Add stock, honey, soy sauce, ginger, garlic powder and red pepper to remaining flour in bowl; stir until smooth. Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables; stir fry 5 minutes or until tender-crisp. Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stirfry until heated through. Serve with Coconut Rice.

Makes 6 servings.

wineshop at home

Recipe & photo courtesy of McCormick & Company, Inc.