Wine Dinner at Tokyo Thai

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Friday night my mother, father, and I went out to Tokyo Thai in Smithfield Virginia. I decided to try the Resiling, Chardonnay, and Plum Wine that they had listed on the menu. I did not ask for their suggestions but rather just got wines that would give me a broad range of flavors to experiment with and see what I liked best.

Plum Wine

Rate of taste on its own - 5/10, Smell - Plum and crispy apple, Taste - lightly fruity plum

Chardonnay

Rate of taste on its own: 6/10, Smell - lighter than typical Chardonnay, Tastes - creamy vanilla

Riesling

Rate of taste on its own: 7/10, Smell - gas station/air freshener, Taste - very light fruity and peary

Calamari & Krab Rangoon

Plum Wine:

Calamari- made the wine taste better, brought out the plumpness, and made the calamari sauce linger more but in a good way

Krab Rangoon- made the smell of the wine pop, made the wine taste more like rubbing alcohol

Chardonnay:

Calamari- made the wine taste more alcoholic, washed away the calamari taste, made my throat get gummed up

Krab Rangoon- the creaminess of the Rangoon made the wine taste smoother, and the smell of the wine weakened

Riesling:

Calamari- complimented each other nicely, didn't overpower one another, could still taste both after eating one another, this wine was the best with the calamari out of three wine

Krab Rangoon- slightly complimented the wine but the wine overpowered the creaminess, the smell of the wine enhanced

Egg Drop Soup

Plum:

Made my mouth quiver, was really fruity, and made the soup taste lessen but really enhanced the plum flavor

Chardonnay:

The wine smelled like an apple here, had better flavor, and refreshed my pallets when I tried the soup again

Riesling:

There was a super creamy wine flavor with the soup that lessens the alcohol flavor but tastes much better to me

Spicy Crunch Salmon Roll

Plum:

Overpowered the wine completely, wine made the spiciness come out a lot so much I didn't want to try it again. It was so spicy, yuck!

Chardonnay:

Calmed the spiciness down a lot, and gave me shivers, slightly spicy after drinking wine but nowhere near as bad as the plum wine, made my mouth feel like a static tv

Riesling:

Compliments the spicy, both food and wine taste good with this pairing, and both taste really good together

General Tso's Orange Chicken & Unagi Don

My mother and father are camera shy so I just took pictures of their food since they were trying the wine with me. My mother had general tso’s orange chicken with fried shrimp. She said she liked the plum wine the best but agreed it enhanced the spiciness of her dish. My father had unagi don served on white rice. He said he liked the chardonnay the best with his dish because it enhanced the smokey flavor of the eel.