Posts Tagged ‘Pho’

Trione with Pho

February 16, 2013

A few weeks back, the fine folks at Trione Vineyards & Winery contacted me to see if I wanted to sample their wine.

I was all, “Heck yeah!”

Early last week a package from arrived at my door.  Inside were six 50 ml samples from Trione.


Trione via

Surely, when a grand total of 300 ml (less than half a bottle) of wine is placed before you, one could be tempted to taste them all in one sitting.  However… with the diversity of styles, I figured it would be a better idea to taste them two at a time.


The other day, Kara came home with a wicked cold.

In the Rad house… when you’re sick… there’s only one cure…



While Kara was nursing herself back to health with her Vegetable Pho, I paired my Spicy Beef Pho with the first two wines from the Trione set.

First up…


Trione 2010 Russian River Valley Sauvignon Blanc

The 2010 Sauvignon Blanc was tank-fermented and barrel-aged.  It used a mixture of three different yeasts for fermentation, including the South African Alchemy II in order to impart a grassy characteristic.  It retails at $23.

Color: Pale.  I mean… look at it.  It is a Sauvignon Blanc after all.

Nose: Crisp lemon and grapefruit notes to go with a nice minerality.

Palate: There’s a good viscosity to this wine.  It is grassy, but not in an over-the-top type of sense.  Nice tropical fruit flavors transition into a crisp acidity.

With the Pho: This wine begs for spicy Asian food.  The heat from the Pho helps in highlighting some big grapefruit flavors and minerality in the wine.

Score: 89 points for this one.  Nerdier than your average Sauvignon Blanc… At 23 bucks, this wine is just interesting enough to make it worth it.

Next up…


Trione 2008 Russian River Valley Chardonnay

These grapes were hand-harvested and whole-bunch pressed before transfer to new and used French oak.  They used the lees from the previous vintage to get fermentation started.  I’m pretty sure that’s the same process that Dave TheVegetarian uses to make bread dough.  It retails for $30.

Color: On the pale side of golden-yellow.

Nose: This wine is straight up butterscotch and popcorn.  Depending on who you are, this could be a great thing.

Palate: To those of you that love buttery Chardonnays, this is the wine for you.  All butter, but not in a goopy sort of way.  There’s a nice, crisp green apple frutiness and acidity.

With the Pho: Upon tasting the wine, I was fearful that the pairing would be a disaster.  When’s the last time you had Pho with a side of buttered bread?  That being said, the wine did not overwhelm the Pho.  The soup actually highlighted some surprisingly enjoyable green caramel apple flavors in the wine.

Score: More and more, I find myself seeking out Chardonnay and Pinot Noir from the Russian River Valley.  Always balanced.  Always complex.  Always enjoyable.  This wine falls into my wheelhouse.  It’s definitely a croud-pleaser, and a solid effort from Trione, but I could find you something just as enjoyable in the $20 range.  88+

Two wines down.

Four to go.

Stay Rad,


Have you ever had Trione before?  What’s your favorite wine and Pho pairing?  Who makes your favorite Californina Sauvignon Blanc?  What’s your go-to wine region for Chardonnay?  Have you ever used  Leave a comment, and let us know.

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Visions of Snow and Pho

December 15, 2011

No wine today, folks.

I’m still battling this head cold.

I have been sucking down this beverage a lot, lately…


TheraFlu Foo

As bad as I’ve been feeling lately, I would normally call in sick… but it’s finals week.  I cannot let my students take a test this big, without being there to clarify any questions they may have along the way.

You’d think that just giving a test is easy, as far as work goes… But it ain’t.

There is nothing more boring than watching a class full of students taking a final.  Four hours of it (for three days straight) is torturous.

The nice part is that you do get a little bit of a chance to daydream…

With Christmas break right around the corner,  you’d think I’d be dreaming about all things winter.





But not me…

Starting about 9:30 this morning, my stuffed up head was focussed on just one thing.

One thing to cure me.

One thing to nourish.

One thing to give me comfort.

Of course, I’m talking about Pho.

Pronounced “Fuh”, it’s a traditional beef noodle soup originating from Vietnam.

It’s a spicy and soothing, brothy treat, sure to clear up your sinuses and warm you up from the inside out.

After my last final of the day, I hopped into my car and headed straight over to the newest (and closest) pho shop in Morgan Hill…

Simmering Pho Cafe

I ordered this bad boy to go…


Beef broth with thinly sliced raw steak, rice noodles, sprouts, basil, jalepenos, hoisin sauce, sriracha, and a twist of lime.

The only problem when ordering pho to go… finding a bowl large enough to hold everything.


I mixed this goodness up in a Pyrex glass bowl.

By the time I finished my gallon of goodness, my nose was hella clear.


No, pho... Thank you!

Now that I’m feeling a little better, it’s time to listen to some Bob Dylan, and take a nap…

Stay Rad,


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