Monday, November 24, 2008

Japanese food and wine

Lionel: Our regular wine group met up this month in a Japanese restaurant out in the "burbs"! Subang Jaya to be exact. Now this wasn't the first time we have had Japanese food for our monthly dinners and Japanese food with wine is actually a given as it is light, clean and pure in its flavours and pretty uncomplicated on the palate.

Generally white wine is ideal and reds would definitely be of the lighter variety with the exception of certain meat dishes. But most importantly would be wines with good acidity as this works well with food the ensymes from the predominatly sea food cuisine.

We started with a Sashimi platter(raw fish) which had from the lighter more delicate fish right tru the Toro( Belly of the Yellow fin Tuna) which has an uncanny resemblance with a excellently marbled meat. This was served together with a version of shrimp toast. We paired this with a Sake but it would have been excellent with a Riesling as well.

Grilled chicken breast served with pickled Yuzu was paired with an Anura Sauv Blanc from South Africa, this is a lovely wine that is made in a very Sancerre style but with much riper grapes, lovely, not as perfumy as the N.Z. Sauv Blancs but defintely more minerally and savoury, excellent with food.
We also had a pretty rare white wine, a St Aubin from Roux Pere & Fils. This is a Chardonnay of course from Burgundy, minerally and a bit austere but wonderful mouthfeel.
Of course we had a German Riesling as well, I always am of the opinion that this is possibly the best type of wine to handle shellfish. In this case, we had a Riesling Kabinett from St Urbans-Hof, Mosel. A wine thats fruity on the front palate, slightly spritzi but finishing med dry.
We were all stumped when we tasted this wine blind, no one guess it. A very nice Verdelho from Sirromet, Australia.
A localized version of a Japanese roll complete with Chilli Padi inside worked really well with the Riesling Kabinett.
The pic right at the top of this post is a rare dish, a braised Angler Fish Liver, lovely textured and slightly similar to foie gras but firmer mouthfeel, we paired this with a great value Corton Charlamagne Grand Cru from a negotiant in Burgundy named Louis Max. Buttery, toast and nutty and mineral flavours abound in this lovely Chardonnay.

1 comment:

Anonymous said...

Burgundy wine
(French: Bourgogne or Vin de Bourgogne) is wine made in the Burgundy region in eastern France.[1] The most famous wines produced here - those commonly referred to as Burgundies - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

Burgundy has a higher number of Appellation d'origine contrôlées (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions. The various Burgundy AOCs are classified from carefully delineated Grand Cru vineyards down to more non-specific regional appellations. The practice of delineating vineyards by their terroir in Burgundy go back to Medieval times, when various monasteries played a key role in developing the Burgundy wine industry. The appellations of Burgundy (not including Chablis).

Overview in the middle, the southern part to the left, and the northern part to the right. The Burgundy region runs from Auxerre in the north down to Mâcon in the south, or down to Lyon if the Beaujolais area is included as part of Burgundy. Chablis, a white wine made from Chardonnay grapes, is produced in the area around Auxerre. Other smaller appellations near to Chablis include Irancy, which produces red wines and Saint-Bris, which produces white wines from Sauvignon Blanc. Some way south of Chablis is the Côte d'Or, where Burgundy's most famous and most expensive wines originate, and where all Grand Cru vineyards of Burgundy (except for Chablis Grand Cru) are situated. The Côte d'Or itself is split into two parts: the Côte de Nuits which starts just south of Dijon and runs till Corgoloin, a few kilometers south of the town of Nuits-Saint-Georges, and the Côte de Beaune which starts at Ladoix and ends at Dezize-les-Maranges. The wine-growing part of this area in the heart of Burgundy is just 40 kilometres (25 mi) long, and in most places less than 2 kilometres (1.2 mi) wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards on the eastern side of a hilly region, providing some rain and weather shelter from the prevailing westerly winds. T

he best wines - from "Grand Cru" vineyards - of this region are usually grown from the middle and higher part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while the "Premier Cru" come from a little less favourably exposed slopes. The relatively ordinary "Village" wines are produced from the flat territory nearer the villages. The Côte de Nuits contains 24 out of the 25 red Grand Cru appellations in Burgundy, while all of the region's white Grand Crus are located in the Côte de Beaune. This is explained by the presence of different soils, which favour Pinot Noir and Chardonnay respectively. Further south is the Côte Chalonnaise, where again a mix of mostly red and white wines are produced, although the appellations found here such as Mercurey, Rully and Givry are less well known than their counterparts in the Côte d'Or. Below the Côte Chalonnaise is the Mâconnais region, known for producing large quantities of easy-drinking and more affordable white wine. Further south again is the Beaujolais region, famous for fruity red wines made from Gamay. Burgundy experiences a continental climate characterized by very cold winters and hot summers. The weather is very unpredictable with rains, hail, and frost all possible around harvest time. Because of this climate, there is a lot of variation between vintages from Burgundy.
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