You may want a nap after, but the thought of eating 3 or 4 (dozen) chickpea dumplings along with a glass of Verdejo has been haunting me (in a good way) since my recent lunch at Revel in Seattle. Chickpea, roasted cauliflower, and mustard yogurt make for a flavorful, yet not too spicy, dumpling.
Hailing from Spain, the Verdejo grape generally produces light, fun, fresh, dry white wines. That’s why you should seek out the Shaya Verdejo, which they pour by the glass at Revel; it is a Verdejo with a little bit of heft to it. By no means an out-of-control bigness, just some extra body and richness beyond your typical Verdejo. That’s why it was so nice with the earthy richness of the chickpeas and cauliflower in dumpling form. The wine wasn’t washed away like a sandcastle succumbing to the ocean tides. It held its own.
Pictured below from top left, clockwise: Corned lamb, arugula, and spicy nuoc cham salad; asparagus, feta, kalamata olive, and almond pancake; Dungeness crab, creme fraiche, and spicy red curry with seaweed noodles.
Lunch was provided by the PR firm that represents Revel.Tags: "jorge ordonez", dumplings, revel, seattle, shaya, verdejo