(drum roll)
Drrrrrrrrr...
"Yuzen's Ankake Pasta"
(Cheers: What?! We can do it!)
and
"Wanderer's Chicken Wings"
(Cheers: Oh, right!)
And one more thing
"Kirazuage from Ishikawa Tofu Workshop"
(Cheers: Oh really?)
The results showed that these three items are a perfect match for Komaki Winery's wines!
(crackle, crackle, crackle)
So, to (very roughly) summarize the feedback from those who attended the recent event "Komaki Winery x Aichi Food Pairing Lab," the results were as follows.
What was surprising was that many people said that the above three dishes go well with white wine, rosé wine, or red wine.
Let me explain the wine in a little more detail...
Komaki Winery's white wine "Komaki Blanc" is a blend of Rose Ciotat and Monde Brier, both of which are grape varieties bred in Japan. It has a moderate acidity, a soft citrus flavor and a dry taste.
The rose wine "Komaki Rosé" is made from 100% Muscat Bailey A. It is a blend of regular rose wine made by soaking the skins and seeds, and wine made by carbonic maceration. The candy aroma is somewhat subdued. There is a hint of strawberry, but it is very dry.
The red "Komaki Rouge" is 100% Yama Sauvignon. It has a grassy wildness and is partially saignéed. The acidity is mild. It is soft and has a Merlot-like feel.
The three Komaki-produced sakes all have a lightness to them. They are low in alcohol content, at 10.5%, 8.5%, and 10%, respectively, and have a subtle flavor.
It's not too strong, but it's calm and light to drink. But it's still got a lot of flavor. I think Komaki Winery's wines are great for pairing with food.
However, no matter how powerful it is, it has been proven that it will lose out to rich bean miso dishes such as misokatsu (I learned my lesson at a Sommelier Association seminar).
But in this experiment, I found that chicken wings and thickened pasta go well together, so maybe it's okay if the "brown color" is golden brown or a little darker. If it becomes a dark brown like simmered Hatcho miso, it becomes difficult to match it. There may be such a tendency.
By the way, we received opinions that Mihama shrimp crackers, Yamatoya cheese marinated in mirin kasu (honey lemon flavor), and fried shrimp go well with white wine, while shiruko sandwiches go well with rosé, and green pepper and pork stir fry goes well with red wine.
You may be wondering how green peppers and pork are from Aichi, and you're right. I'm sorry about that. I aimed to pair them with a similar personality rather than a pair from the same hometown. I thought that if I matched the greenness of the green peppers with the greenness of Komaki red wine, a good harmony in the same direction would be born, and it turned out that that was the case.
But honestly, I was relieved to learn through this project that Komaki Winery's wines go well with Aichi food.
After all, local wine should go well with local food, and be easy for Aichi people to enjoy on their dinner tables.
I set up this event with that in mind, and I'm glad that we were able to share with everyone the message that local wine and local food can be paired perfectly together.
Among them, the Ankake Spaghetti was the strongest. The sourness from the tomatoes, the umami of the vegetables, and the thick texture that leaves a strong aftertaste in the mouth. If you think about it, these components are surely suitable for pairing with wine. I think Ankake Spaghetti may have the potential to accept a wide range of wines.
The chicken wings were also excellent. I'm glad I chose the elegant Fuuraibou as my takeout restaurant. That sweet and spicy taste gives the impression of "squeezing lemon" in white wine, "combining richness and bitterness" in rosé, and "combining meatiness and spice" in red.
And the hidden gem was kirazuage. It turns out that this snack made from soybean pulp, a specialty of Aichi Prefecture, pairs very well with wine. This was a major discovery.
The texture of kirazu age is quite hard. Therefore, pieces crushed by teeth tend to remain in the mouth. The umami of the tofu and the saltiness of the seasoning linger in the mouth for a long time, and the wine on top of it created a nice chemical reaction. Wow, this is the birth of an unexpected couple. I think I'll keep kirazu age on hand at home.
Well, this project produced results that exceeded our expectations.
Participants included regular customers, certified wine experts, wine lecturers, and writers who are also food specialists.
I was grateful that everyone was so enthusiastic about participating in such an unusual event.
We would like to thank Mr. Shirai, the head brewer, for taking time out of his busy schedule to come and visit us. It was great to hear a lot about the current state of the winery and its future prospects. After all, there is nothing more persuasive than the real voices of the producers.
And thanks to staff member Yuri for going out to buy supplies in the scorching heat.
As I mentioned before, drinking Komaki Winery's wine means supporting the disabled people involved in winemaking.
If you're going to drink wine, it might as well be something that makes someone happy. I think it's good to have a day like that.
