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Food & Wine (Sake) pairing – Terada Honke Daigo No Shizuku

THE SAKE:

Terada Honke Daigo No Shizuku Junmai Bodaimoto
Katori, Chiba – Japan
14.8% Alcohol

A brief description of this sake is necessary here. This sake is made by Terada Honke according to ancient methods (bodaimoto). Everything is done by hand. Ordinary table rice (Koshihikari) is used to make this sake, not sake rice. While most rice used to make sake is first polished to remove 30-50% (sometimes more) of the grain, Terada only removes 8-10%!  I am told my a number of reliable sources that he me also be the only Toji (sake brewer – yes, sake is brewed) who doesn’t add a man-made yeast called Koji. This means he may be the only Toji to make sake spontaneously.  It’s an all natural sake – it’s an all natural method. You could in theory do this at home, and this is why for many years, the Japanese government forbade this method of production. this sake has not been diluted or pasteurized and for this needs to be stored at the cold temperature of 4-5°C.

The sake is cloudy and has a yellow hue, much like lemonade.  the smell explodes out of the glass. Lemons and rice are the dominant aromas. When I first tasted this sake, I was reminded of the time I first tasted Frank Cornelissen’s Rosso del Contadino about 6 years ago.  Not because this sake tasted or reminded me of the wine, but because when the sake hit my mouth, I had a revelation.  After more than 20 years drinking sake, I felt that for the first time I truly understood sake.  It was slightly sparkling, like some natural wines when they first hit the glass. These bubbles soon disappeared. What struck me most about this sake apart from the intense mouth feel, is the balance between a subtle sweetness and an amazing acidic structure which gave this sake a certain freshness I had not experienced in any sake before. And of course, a slight “wild” edge and funkiness that so many natural wines have.  wow!  I am sold. (apologies for the lack of picture of the sake on it’s own – I some how deleted a bunch of photo’s from my phone before I was able to download them. If you click on the photo, you should get a larger version. To the left of the bottle you will spot a glimpse of this sake in a glass)

THE FOOD:

Fresh mackerel
egg, radish, pickled turnip, herring roe
dill cream and potato salad

This was the first time i used a sake in a food pairing. What?! Comon’ now, we are not in California! We are in Bergen, an overall very conservative city in a conservative (not in every way) country. In fact, it wasn’t until around 6-9 months ago that some interesting sake’s were imported into Norway; for the first time.

The sweetness in the sake contrasted beautifully with the pickled turnips and the overall structure and strength of the sake worked well with this oily fish. An interesting combination of flavors freshened up by this acidic sake. Yum

 

 

Category: 2 Main Course, 6 FOOD & WINE PAIRING

2 comments



Food & Wine Pairing – Jean Marc Brignot Biojô Nuovo ;-)

THE WINE:

Crêt de Ruyère/Cathy & Jean-Luc Gauthier Biojô Nuovo 😉 – Beaujolais Nouveau 2009
Wine maker:  Jean Marc Brignot
100% Gamay
Burgundy (Beaujolais), France
12.5% Alcohol
Price (approx) in Norway:  130,- NOK ($20)

THE FOOD:

Slow cooked pork neck
Tomato salad, capers and onion
Pork juice and fresh herbs

What? Serving a Beaujolais Nouveau in June?! I’ve done stranger things, but I have to tell you that this Nouveau needed some time in bottle after release (released in Norway in March of this year).  Gorgeous, healthy fruit give this wine an incredible structure that stands up nicely with this course. Ripe acidity keeps up with the pork fat and the mild tannins clean up nicely. A really surprisingly good pairing, and just right for Spring!

Category: 1 WINE, 2 Main Course, 6 FOOD & WINE PAIRING, natural wine (100% living wine)

5 comments



Food & Wine Pairing – Clos Roche Blanche Cuvée Pif

THE WINE:
Clos Roche Blanche Cuvée Pif 2008
50% Cot (Malbec) & 50% Cabernet Franc
Touraine, ambulance France
12% Alcohol
Price in Norway:  129, ampoule 90 NOK ($20)
THE FOOD:
Veal ribs
Mashed potato with lemon zest
Mild sour cream chipotle sauce
Wild herbs

A milder version of the classic, cialis roasted, slightly smoked chipotle pairs well with the earthiness found in the Cot.  The wine has just enough tannic structure to support the fat on the veal rib. An interesting dish that works very well overall with the wine.

Category: 1 WINE, 2 Main Course, 6 FOOD & WINE PAIRING, natural wine (just about)

3 comments



Jacob's Christmas Menu with Biodynamic and Natural Wines

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2009-11-23_26472009-11-23_2648While many restaurants in Norway feature traditional Norwegian Christmas food, at Jacob’s Bar & Kjøkken we do things differently.  Our concept for the Christmas menu is the same as usual – simple, fresh and creative food.  The wines I have selected to pair with these dishes also don’t steer away from my usual focus on Biodynamic and Natural wines.  Please note that since we only use the freshest of ingredients and small wine producers, the courses and the wines (and vintages) can change slightly.  So, without further ado, here’s the Christmas menu and the wines: (click on thumbnails to enlarge photos and make yourself hungry and!) Read the rest of this entry »

Category: 1 Appetizer/Starter, 1 WINE, 2 Main Course, 3 Dessert, 6 FOOD & WINE PAIRING, biodynamic wine, natural wine (100% living wine)

9 comments



Food & Wine Pairing – Weingut Langmann Schilcher Klassik 2008

The wine:

Weingut Stefan Langmann Schilcher Klassik 2008

Weststeiermark, no rx Austria

11.50% Alcohol

3.8 grams/liter residual sugar

9.0 grams/liter residual acidity!

Price in Norwegian Kroner 114,- ($17.50)

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The Food:

Lightly poached fresh Mackerel

Lightly pickled cucumber

Fresh cucumber and cucumber gel

Løyrom caviar from Sweden

Fresh dill and dill mousse

Peas

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Category: 1 Appetizer/Starter, 1 WINE, 6 FOOD & WINE PAIRING

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A winemakers dinner – Luca Roagna

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Luca speaking passionately
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Beautiful Roagna bottles

Event:  Stavanger, Norway Vinfest 2009

Restaurant: Bølgen & Moi

Date:  Thursday April 23, 2009  19:00

Host:  Luca Roagna and Best Buys

In my opinion, Luca Roagna is a rising star in Piemonte, Italy. And I’m not alone in believing this as his wines are garnering a lot of interest in other parts of the world as well.  I was very impressed with him and his philosophy after visiting him at his estate in Paglieri (Barbaresco), Italy in November of 2008.  I am equally impressed if not more so with his wines. They are immediately approachable, yet are so well structured and well made that they will endure the test of time and will age gracefully.

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Vinosseur and Luca Roagna

Luca  is extremely passionate.  His eyes light up when you ask him questions about his wines.  He is such a purist.  He approaches his viticulture and “winemaking” in as a natural way as possible.  Luca does not use chemical nor organic fertilizers.  All of this is reflected in his wines.  They best way to describe them is super clean, precise with focused fruit. Extremely well-structured, balanced and elegant.  His signature is his terroir, which he allows his wines to express beautifully.

Luca is also as down to earth and personable.  He is a blast to hang out with and really knows how to enjoy himself. I look forward to the next time we meet Luca!

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Langhe Bianco

As an aperitif, we started with a wine that isn’t currently available in Norway. A Langhe Bianco with 5-6 days skin contact giving the wine a full-golden yellow color bordering on orange. The wine was made using 90% Chardonnay and 10% Nebbiolo. Yes, you are reading this correctly, 10% Nebbiolo and yes, vinified white.  Naturally, only indigenous yeast is used.  This wine was made in a slightly oxidative style but was extremely fresh and elegant with mild tannins, elegant acidity and a medium long finish.

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FIRST COURSE

Terrine of fois gras with cherries, salad and brioche

Terrine of fois gras with cherries, salad and brioche

PAIRED WITH

2007 Dolcetto d'Alba

2007 Dolcetto d'Alba

Comments:  35 days maceration. Unfiltered wine with clean, focused fruit and feminine, but firm tannins.

****

SECOND COURSE

Sweetbreads of veal with spring carrots, spinach and orange-butter sauce

Sweetbreads of veal with spring carrots, spinach and orange-butter sauce

PAIRED WITH

2001 Langhe Rosso

2001 Langhe Rosso

Comments:  35 days maceration, 4 years in large Botti and 2 in bottle.  The orange peel notes found in the wine worked extremely well with the orange-butter sauce. A very open and approachable wine made entirely of Nebbiolo.  More like a Barbaresco then a typical Langhe Rosso.

****

THIRD COURSE

Lamb with asparagus, glased onion and bercy sauce

Lamb with asparagus, glazed onion and bercy sauce

PAIRED WITH

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2000 Barbaresco Pajé

Comments:  good color depth with a very slight browning around the edge.  Very classic Nebbiolo aromas – floral, cherries (amarena cherry).  About 65 days maceration and 5 years in large Botti.  Even the asparagus worked surprisingly well with the wine.  A very masculine Barbaresco.

****

FOURTH COURSE

Filet of deer with braised celeriac, porto bello, confit of tomatos and Marco Polo sauce

Filet of deer with braised celeriac, porto bello, confit of tomatos and Marco Polo sauce

PAIRED WITH

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2001 Barolo La Rocca e la Pira

Comments:  Average age of the vines is 40 years.  About 85 days maceration.  5 years in large Botti and 2 years in bottle. Dark, sour cherries.  Elegant and feminine.

****

FIFTH COURSE

Mature pecorino with honey, raisins and nuts

Mature pecorino with honey, raisins and nuts

PAIRED WITH

2004 Barolo Vigna Rionda

2004 Barolo Vigna Rionda

Comments:  About 70 days maceration. Bottled in November of 2008. Quite open, but in my opinion it needs about 10 more years just to start stretching it’s legs.  At around 350,- Norwegian Kroner ($50), it’s a real bargain.

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I will end this post by saying that it’s producers like Luca that really inspire me and spark an infinite passion in me for wine.  This is the reason I do what I do and love it!  Thanks Luca!

Category: 1 Appetizer/Starter, 1 WINE, 2 Main Course, 3 Dessert, 6 FOOD & WINE PAIRING, 7 WINE MAKER DINNERS, Events, organic wine

1 comment



Food & Wine Pairing – Clemens Busch Pündricher Marienberg Riesling Spätlese Trocken 2004 ***

The Wine:

Clemens Busch Pündricher Marienburg Riesling Spätlese Trocken 2004 ***

Mosel-Saar-Ruwer, Germany

12.5% Alcohol

7.4 grams/liter residual sugar

Residual Acidity N/A

Price in Norwegian Kroner 217,- ($31.75)

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Wine pairing by Vinosseur

The Food:

Citrus and Soy cured halibut

Soy crutons

Lemon Grass foam

Baby chives

Cured halibut by Jacob's

Cured halibut by Jacob's

Category: 1 Appetizer/Starter, 1 WINE, 6 FOOD & WINE PAIRING, natural wine (100% living wine)

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Food & Wine Pairing- Breuer Spätburgunder

The wine:

Georg Breuer Spätburgunder 2005

Rheingau, link Germany

100% Pinot Noir

13% Alcohol

0.5 grams/liter residual sugar

Residual acidity N/A

Price in Norwegian Kroner:  186,-

Wine pairing by Vinosseur

Wine pairing by Vinosseur

The Food:

Gourmet pizza topped with

Thinly sliced fresh figs

Orange marinated fresh fennel

Dried cranberries

Manchego cheese

Thinly sliced duck breast

(No sauce on homemade pizza dough!)

Gourmet Pizza by Vinosseur

Gourmet Pizza by Vinosseur


Category: 1 WINE, 2 Main Course, 6 FOOD & WINE PAIRING

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Food & Wine Pairing- Vinhos Barbeito Boal 1863

The wine:

Vinhos Barbeito Boal 1863

Madeira, ed Portugal

100% Boal

Aged 130 years in barrels

19.5% Alcohol

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The food:

“Fyrstekake” Norwegian Royalty Cake

Main ingredients: Flour, buy eggs, sugar, butter

almonds and in this particular version – chocolate

to help match the Madeira

Yum!

fyrstekake-almond-kake-his-twist-was-to-add-a-little-chocolate-very-traditional-norwegian-stuff

Category: 1 WINE, 3 Dessert, 6 FOOD & WINE PAIRING

3 comments



Food & Wine Pairing- Strohmeier BA

The wine:

Strohmeier Ganz á Siassa Schilcher Beerenauslese 2007

Weststeiermark, adiposity Austria

100% Blauer Wildbacher

10.5% Alcohol

140 grams/liter residual sugar

12.7 grams/liter residual acidity

Price in Norwegian Kroner: (37, for sale 5cl)   249, healing

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Wine pairing by Vinosseur

The food:

Valrhona Chocolate Savarin

Blood orange mousse and foam

Strohmeier caramelized pear topped with

Strohmeier  caramelized oatmeal and estragon leaf

Pear Sorbet

Blood orange caramel for decoration

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Dessert by Petter Beyer

Category: 1 WINE, 3 Dessert, 6 FOOD & WINE PAIRING, organic wine

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About

About
Vinosseur is the company name of sommelier Joseph R. Di Blasi. Vinosseur.com is his web page where he writes about wine, food, restaurants and other gastronomic experiences.

Joseph has a special place in his heart for quality wines from the old world, especially France & Italy, with a strong focus on Organic, Biodynamic and Natural wines.

Joseph grew up in Italy and California, but left The States in 2002 and now resides in Poland.

Get in touch

Joseph would love to hear from you! You can contact him by email at vinosseur@gmail.com