But you have to choose Alsatian wine, considers Thierry Fritsch… And he is sure of this not because he represents an interprofessional wine council: no, the reasons for this are more fundamental. Classic Alsatian wines have a mature and sustained acidity – and have a high chance of creating a harmonious pair, especially when it comes to fatty raw fish.
These wines have very little or no tannins, so they do not conflict with the salty taste of soy sauce and the rich taste of ginger and wasabi. Alsatian wines characterized by a fresh, clean and vigorous aroma and rich taste, which gets along well with raw, salted and pickled fish, and with batter, and with stews.
Finally says Thierry Fritsch, Japanese cuisine is distinguished by respect for the product and the desire to preserve its primary property, to reveal its individuality. And exactly the same philosophy has Alsatian vin. “”, – adds the oenologist.
It was possible to test this concept in practice at a tasting in a restaurant, where Thierry Fritsch picked up wines for the Japanese set. So, he accompanied sashimi from – both wines with pronounced mineral tones and pleasant floral and fruity-citrus notes. It turned out just right: they balanced the delicate and greasy taste of raw fish and did not conflict with the spicy taste of soy sauce and ginger.
Sushi and rolls were selected from from. Fruit-scented Riesling with nutty and honey notes and semi-sweet Pinot Gris with notes of tropical fruits and smoked meats compensated for the dryish taste of rice, set off the delicate taste of fish and softened the taste nuances of soy sauce, wasabi and ginger.
For hot dishes (shrimp in batter, baked oysters and black cod) Thierry Fritsch offered a semi-sweet from – aromatic and fresh, with tones of candied fruits and flowers and mineral notes. The wine emphasized the expressive taste of cod in a sweet sauce and set off the delicate taste of shrimp. In the end, it formed an excellent duet with shrimp ice cream – natural sweet wine from late harvest grapes, oily, deep, with groans of fruit and a haze emphasized both the creamy vanilla ice cream and the sweet and sour taste of fruit syrup.
The lack of traditional combinations of Japanese cuisine and wines allows you to feel completely free in such experiments. “”, – recommended at last Thierry Fritsch.
Sushi – recipes:
“Gastronome, Gastronome School, Collection of recipes”