Harissa and Riesling

Harissa

New red potatoes, spinachy greens with garlic and a bright orange sauce called Harissa longingly await your creation this evening. Not only is it colorful and tasty but pretty damn easy to throw together.

Harissa is an African chili sauce make of roasted red peppers, cumin, cayenne, olive oil and a dash of red wine vinegar. Half and bake the new potatoes for about 40 minutes and sauté the spinach with some garlic and oil until rightly withered. All that’s left is finding a fresh fish that suits your taste and spooning some of the savory, slightly spicy African sauce onto the gently baked fillet.
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Choosing a wine that holds its own with a spicy sauce while not burying the greens or being outweighed by the starchy potatoes in this dish can be tricky. You need a wine that understands both the politics of the palate and the benefits of balance. Enter – a German Riesling, preferably one from the Mosel. The stone fruit flavors and racy texture mean it can handle the spiciness and still compliment your vegetables.