Food and wine pairing ideas
Photo by kennejima(CC BY 2.0)
https://www.flickr.com/photos/kennejima/4895439399/
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Pinot gris
“ Prefer a pairing with a wine with some residual sugar.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
Main grape variety: Pinot noir
“ Prefer a pairing with a young and unoaked wine.
Aging potential (estimation) : 3 to 10 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 15 years old. ”
White
Serve at 12-14. °C (54-57 °F)
“ Prefer a pairing with a wine of at least 2 years old.
Aging potential (estimation) : 2 to 5 years old. ”
White
Serve at 08-12. °C (46-54 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”