Inspired by Lillian: Rice Noodle Salad and Sicilian Grillo

Who is Lillian? And why did she inspire this post, my first in a long while?

Lillian is an extraordinary Canadian cook who took care of meals and snacks at the kayaking lodge where the spouse and I stayed last month. By extraordinary, I mean she uses fresh ingredients to prepare healthy and scrumptious food in a diversity of styles.

At breakfast on the third day, as we downed the last of our coconut and pineapple smoothies and devoured homemade corn muffins, one of our guides excitedly reported that Lillian packed us a glass-noodle salad picnic lunch. That promising news (along with the first sunny morning since we arrived), was a powerful incentive to navigate somewhat choppy seas as we paddled out for the day’s adventure.

When I returned home, I was inspired not only to re-create Lillian’s salad to the best of my ability, but also to add the secret ingredient she shared with guests: love.

You might think, “oh well, love,” sure, that’s a cliché, right? But I interpret her meaning as follows: love is not so much the feelings or emotions one has for those being served. Rather, it is the intentionality that goes into preparing food. More like love of the process.

So I channeled Lillian as I tried to replicate her yummy Thai-style salad. From the get-go, I had to substitute rice noodles for glass noodles this time around. My shopping trip was a last-minute foray to the local Whole Foods. But I didn’t let that discourage or prevent me from adding the magic touch. Sure enough, this easy, Vegan salad with tofu was a big hit in our house!

Wine was a Whole Foods purchase, too – a 2023 Cantine Volpi Sospiro Grillo, Sicilia DOC.

Let’s talk about the wine

Founded in 1914 in Tortona, in northern Italy’s Piedmonte region, Cantine Volpi is a multi-generational Italian wine company known for its dedication to organic farming.

Since 1999, they have avoided pesticides and chemical substances. They only use natural fertilizers, such as composted animal manure, and encourage natural predators of pests. They allow plants to grow in the vineyard to promote biodiversity. In the cellar, they follow a natural approach to winemaking: no fining agents (except bentonite), no added sugar, only natural yeasts, and minimal use of sulfur dioxide as an antioxidant.

Wines are certified organic by the Italian Institute for Ethic and Environmental Certification.

Their Sospiro Grillo is sourced from nearly 50 acres of grapes grown at 1,300 feet above sea level on a southwest exposure in the zone of Trapani, Sicily. Nero d’Avola and Insolia are also grown here. The soil is clay and limestone mixed with stones. (Source)

How a Piedmontese wine company ended up bottling a Sicilian wine is a mystery to me.

Grillo is a white variety that was once played a starring role in fortified Marsala wines, before it fell out of favor. In recent decades, it has been used for blends and as a stand-alone varietal. There is some debate about whether it is native to Sicily. Some say it was brought to the island from the southern Italian region of Puglia. In any case, Grillo has found a comfortable home in the hot, dry Sicilian climate. (Source)

This Sospiro Grillo is crisp and clean with aromas of grapefruit and other tropical fruits. There’s a bite to its taste with lingering mineral and saline notes on the finish. I felt it was a worthy accompaniment to the salad, while the spouse thought it was slightly overpowering. We both liked the 12.5% alcohol and $14.99 price.

Others are writing about Seasonal Summer Fare with Wines to Pair. Check them out!

• Gwendolyn of Wine Predator is opening “2 Arizona Wines for Summer Times: Page Springs Cellars Rose and Caduceus Anubis Red Blend with Fresh Apricot Salad and Burgers”
• Jeff of Food Wine Click! is sharing “A Summer Salad with Muscadet” 
• David of Cooking Chat has  “A Chillable Red for a Summer Spread“ 
• Camilla of Culinary Cam cooked up “Albacore Tuna Burgers + Midpoint’s 2024 February’s Bouquet Rosé” 
• Jennifer of Vino Travels has “Bubbles and Bites: Prosecco and Frittata to Please your Palate“
• Linda of My Full Wine Glass was “Inspired by Lillian: Rice Noodle Salad and Sicilian Grillo”
• Wendy of A Day in the Life on the Farm writes about “The Wine I Paired with Classic Summer Fare“

I would be remiss if I failed to mention that this year marks the 10th anniversary of this blog. In a future post, I’ll assess the journey, where I’ve been and where I’d like to go. Thanks for reading!