A new blog in town, Beyond the Pass. Written by chefs, and so far written well, it makes the food musings of amateurs (like self) look a little soft boiled. Long may it continue.
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With a food and wine pairing post featuring every friday!
Other than the chilled pinotage, what wines have you found to work well with sushi?
You refer to the discussion on Jamie Goode’s blog… http://www.wineanorak.com/blog/2007/01/petit-pinotage.html#links
Of course the classic wine for sushi would be sauvignon blanc as the “right” wine for seafood. I also like a spicy white, like gewurztraminer, to fit with the bite of wasabi.
Any other good matches?
I find the whole act and textures of eating sushi the most appealing part of it – rather than the actual tastes.
That buttery sashimi, the popping caviar, the bite of wasabi and the mouth cleansing pickled ginger!
So with all these tastes and textures, I think a wine that is a little more interesting than the ‘right’ and ‘usual’ Sauvignon blanc is in order.
I have, in the past, enjoyed rose with my sushi – but lately I have not been adverse to trying spicy Shiraz, some really buttery chardonnay to pair with sashimi and at times some peppery Rhine Riesling.
Interesting because Sushi is not your classical fish or seafood dish – there are other elements that come into play.
Off the topic, any wine farms you can recommend visiting over the weekend? I have my cousin from wales out here, so the wine route is ours on Sat!
I believe I put sauvignon blanc into quotations for that exact reason?
I don’t think I’d be willing to bet on a classical fish or seafood dish. Depends on one’s culture, so you could argue for battered fish and chips… or blackened catfish… or bacalhao… or a green prawn curry… I also am not sure of any dish (seafood or fast food) where other elements don’t come into play.
Yes, apologies I wasn’t questioning your opinion on sauvignon, more trying to reiterate that the ‘right’ or ‘usual’ is subjective and should sometimes too easy and should be challenged from time to time when pairing wine with food.
Food wise – I am an amateur, but from my little unprofessional experience with seafood here in South Africa – I do find that sushi differs, purely in the method in which it is eaten and prepared and the condiments that it is served with. Which is why, where there are some general guidelines for most food groups, it can be rather difficult to find a wine pairing for sushi and it is a widely debated topic – what wine is typically a good match for sushi?
So in labeling it, rather generally and loosely I must concede, as classical – I was speaking in a South African context. Where for the most part, any seafood that I have had, has been grilled, fried or braaied – usually served with a wedge of lemon, some tarter sauce or apricot jam and perhaps some chili/garlic on occasions!
So element wise, I was trying to allude to the powerful punch of wasabi and the palate cleansing of the pickled ginger that is juxtaposed with the often buttery, soft textured and often bland sushi – for me it is an unusual combination – have you seen any other unusual combinations?
Most of the sauces or condiments that I have had with seafood have been more complimentary and subtle – trying to maintain and lift the already subtle seafood flavours – rather than overpower them like wasabi can sometimes do?