Stir-fried rice with seafood and pak choi

Riesling is one the finest, most aromatic grapes around. It has a floral and fruity aroma of yellow stone fruits like nectarine and apricot, with a hint of pear and a light aroma of honeycomb. Alongside these sweeter notes, Riesling is very high in acidity, and has a pleasing tartness. Characterised by freshness and elegance, Riesling wines make an ideal partner for refined dishes. Riesling from Alsace possesses unique and distinctive flavour, and noted for being a fantastic gastronomic wine.

As well as pairing beautifully with white meat, goat's cheese and citrus desserts, it also stands up well to bolder flavours of charcuterie and the iodine-rich flavours of seafood, particularly when involving a little spice in your dish. In this recipe, I've paired an Alsace Riesling with a fragrant and bold Asian seafood stir-fry that makes either a great starter for four guests, or a comforting main dish for two.