I sometimes hear voices like this.
New Zealand Sauvignon Blanc (we'll call it NZSB because it's a long name) is noticeably fruitier than other wines.
It has such a rich fruity flavor that some people even ask if it has grapefruit juice in it.
So, if you like citrus flavors, you'll often take a sip and say, "How fruity and delicious!"
However, NZSB's greatest strength - its extremely fruity taste - can sometimes be seen as a weakness by some.
That is when you combine it with the meal in question.
There are several ways to pair food and wine, but I find the easiest to understand is the "dressing substitution method . "
For example, although it may be a bit of a stretch, you could replace this NZSB with grapefruit dressing .
Then I think of dishes that would taste delicious with grapefruit dressing.
for example···
・Thai carpaccio
・Green salad with cheese
・Grilled shrimp with herbs
・Fish and chips
・Chicken cutlet (with salt)
What do you think? Don't you think all of these dishes become even more delicious with the addition of citrus flavor?
I believe that when you drink NZSB after eating this kind of food, the aftertaste of the food that remains in your mouth blends with the unique characteristics of the wine, making it taste delicious.
This method of thinking of the elements in wine as a dressing and finding a dish that would go well with it is called the "dressing substitution method" (or at least that's just what I call it).
I see, if you think about it this way, NZSB can also be paired with a meal.
You might think so.
However, there are people out there who don't want to put fruit dressing on their food in the first place .
He was at the counter yesterday too.
"I don't like putting fruit in my food. Sweet and sour pork with pineapple is crazy."
One of the popular menu items at Bokumo right now is "Lamb Bark Cheese and Apple," a dish of roasted apple placed on top of a hamburger steak and topped with cheese.
There are pros and cons to this too.
Some people say it's the best, but others say it's outrageous to put an apple on it because it's not a dessert.
So, for those who don't really like adding fruity flavors to their food, NZSB will leave you with the above impression.
"It's delicious, but a little difficult to pair with a meal."
However, as someone who loves NZSB, I want to solve this problem somehow. It would be a shame if the fruitiness, which is its greatest feature, were to be a hindrance to the deliciousness of the drink.
With that in mind, I'm always trying out different ingredients to see what they combine with each other.
Recently, I discovered a food that would go well with NZSB .
It's bitter melon .
The bitterness of bitter melon combined with the bitterness of the white citrus pulp in NZSB makes it taste quite delicious.
And one more thing. It has a spicy flavor .
Fresh NZSB has a strong sour taste that matches perfectly with the spicy kick of the seasoning.
That 's "Spicy Shiraae with Bitter Melon and Summer Vegetables" . This goes really well with NZSB.
When drunk on its own, NZSB has a strong fruity flavor, but if you drink it after eating this dish, the fruit flavor is significantly reduced .
A new flavor is born in your mouth, a harmony of bitter x bitter, sour x spice !
real?
If you feel the same way, please come to Bokumo.
It's easy to make with bitter melon, tofu, spices, and crunchy cheese, so please try it at home.
