White and Rosé: Day 13

2024 Wild Child Picpoul Blanc

Zippy and vibrant, this Picpoul Blanc delivers lime, jasmine, and wet stone aromas on the nose. The palate is fresh and energetic, with bright acidity that highlights the citrus and floral flavors

Subtle minerality adds structure and complexity, making it versatile with a range of dishes. The finish is crisp and lively, leaving a clean, refreshing impression of citrus and delicate flowers.

Jasmine

Lime

Food Pairing

Vietnamese Tofu Noodle Bowl

This Vietnamese Tofu Noodle Bowl is fresh, vibrant, and packed with layers of flavor from crisp vegetables, tender noodles, and perfectly seasoned tofu. The 2024 Wild Child Picpoul Blanc pairs beautifully with this dish—its zippy lime, jasmine, and wet stone notes complement the bright, herbaceous flavors while its lively acidity balances the richness of the tofu and dressing. Together, they create a light, refreshing, and harmonious pairing perfect for a healthy weeknight meal or lunch.

Ingredients:

8 oz rice noodles
14 oz firm tofu, pressed and cubed
1 tbsp soy sauce
1 tbsp sesame oil
1 cup shredded carrots
1 cup thinly sliced cucumber
1 red bell pepper, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 tbsp lime juice
1 tbsp rice vinegar
1 tsp honey or agave
1 tsp sesame seeds, for garnish

Steps:

Cook rice noodles according to package instructions, drain, and set aside.
In a skillet, heat sesame oil over medium heat. Sauté tofu cubes with soy sauce until golden brown and crisp.
In a large bowl, combine cooked noodles, tofu, shredded carrots, cucumber, bell pepper, cilantro, and mint.
Whisk together lime juice, rice vinegar, and honey/agave, then drizzle over the noodle bowl and toss gently to combine.
Sprinkle with sesame seeds and serve immediately with a glass of 2024 Wild Child Picpoul Blanc, letting the wine’s bright citrus and floral notes highlight the fresh, herbaceous flavors of the bowl.

Serves 4.

Perfect for a healthy weekday meal.