Wine & Food

Snooth User: dmcker

Matching challenge *3*: what wine for here?

Posted by dmcker, May 6, 2014.



So here's the next challenge I'm throwing down to those who think they can match wine to anything. ;-)

Less tropical than either the first challenge or the second one--match wines to this locale and cuisine ,,,


First some scenery, both countryside and urban. Will show different seasons because time-of-year has a great effect on menus in this country's cuisine.



Doubt many people will have trouble identifying the locale.


Regarding the cuisine, will separate it into a few categories. First, sashimi. What wines might work here?



And I'll stop right here for now. Several more varieties of dishes to show but this OP is getting longer and longer and ....  Will add the others later.  

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Reply by dvogler, May 6, 2014.

DM, I can't play this game!  I don't know anything about white wine.  I'd just have to defer to you while in Japan!   Awesome photos.

Reply by Wineogre, May 6, 2014.

Traditionally Sake or Beer, however I even wonder about Blanc de Blanc Champagne,  a Bordeaux white blend, Chenin blanc from the Loire or South Africa, Italian Arneis, Prosecco, Spanish Albarino,Godello or Viura, Hunter Valley Semillon, Clare Valley Riesling, Margaret River Semillon/Sauvignon Blanc blends, Chateau Tahbilk Marsanne, NZ Gewurztraminer, Riesling or Pinot Gris/Grigio, Mornington Peninsula Pinot Grigio, Granite Belt Verdelho, and the rarest of the lot "1893" from the now defunct Rimfire vineyard at Maclagan.

Reply by wineFD, May 6, 2014.

Think Wineorge covered just about every wine! But for my bet, a nice dry Champagne,Prosecco, or Cava. Or for light wine Muscadet Sevre et Maine 

Reply by dmcker, May 7, 2014.

So here below is a rather different matching proposition. This is sushi, the defining element being slightly sweetened and not-so-slightly vinegared rice. I'm including several (but not all) styles of sushi here...





Reply by Wineogre, May 7, 2014.

I thought of some more, what about Condrieu? Or an antipodean Clonakilla Viognier, or Charles Melton Rose of Virginia or even De Bortoli Windy Peak Pinot Noir? And Gewurztraminer of course. Dry River from NZ or Hugel from Alsace. Champagne again, even a Blanc de Noirs.

Reply by jtryka, May 7, 2014.

I would go with a Grenache rose.

Reply by Wineogre, May 8, 2014.

The Charles Melton Rose of Virginia is a Grenache blend.

Reply by dmcker, May 9, 2014.

OK, now for the 'other dishes' category. This covers a wide ranges of sins, flavors, combinations, and once again seasons.


First what could be a typical example of a welldone home-cooked meal.


Next, tempura.


Then yakitori.


Then some soba.


Next some 'kaiseki' (which could be translated as banquet food, whether served in town, at a hotspring resort or wherever; that's banquet in its original positive sense, not an all-you-can-eat establishment or some horrid meal on the rubber chicken circuit). Two photos, of an hors d'oevres course, and of everything at once.


And some stewy dishes for the cooler months, both vegetarian and not.


Finally, something for GregT if he remembers an old thread where I was talking about saving a denizen of the sea from a rampaging sea turtle on a dive a while back.

Reply by GregT, May 10, 2014.

Of course I remember the thread!

So for the first pairing, I'd go with a fino/manzanilla sherry or a dry sparkling wine. Possibly a super dry Albarino, Hondurabbi, or Muscadet - nothing with much fruit. Maybe Vinho Verde, but that's pushing it. 

For the second, sparkling.

For the "other dishes", there are lots of different things. Right now I'm having pork in a spicy peanut sauce, so imagining the yakitori, I'd drink what I'm drinking right now, a jammy, fruity, CA Cab. Or something like a Garnacha with plenty of fruit.

But you have too much other stuff! 

The stewey things? I don't know, maybe more sherry or sparkling wine. Maybe something with more flavor? Who knows. And with the octopus? In Spain, they grill those and drink all kinds of wine with them - whites and reds. But the poached things?

I'd probably just eat them and then have some wine I liked. The flavors are really subtle and any wine I can think of isn't going to do proper justice. For some of the stuff, maybe a dry Madeira, but that's going to overwhelm things like the tofu.

Reply by Really Big Al, May 10, 2014.

I would look for a few wine flights to go with these dishes - a flight of whites and a flight of reds.  It would be a learning experience for sure, but I'm more likely to find something that compliments a particular dish.

Reply by Wineogre, May 10, 2014.

I think Pinot Gris/Grigio. T'Gallant from the Mornington Peninsula, Alsace,NZ &Italy of course. Gamay, Aglianico, Rhone whites, Yeringberg Marsanne/Rousanne. Complementing the umami whilst not overpowering subtle flavours or being overwhelmed by some robust flavours would be a fascinating trial and error experience.

Reply by dmcker, May 10, 2014.

Well, here's one option (or rather a couple of them)...


Reply by Wineogre, May 11, 2014.

Like it Centurion! I think I have tasted the ?sake second from the right in your 3rd picture, but not entirely sure. We don't have a local Japanese in the hinterland where I live. (We have the pub, Indian, Chinese, Italian-now run by an Indian, using Aussie renditions of Italian food, modern Australian -run by another Indian, a place that does Mexican on a Friday night, and other days just breakfast, lunch, modern Australian, the Takeaway shop on the corner that does Burgers, Fish&chips etc, the Bakery- pies, the odd birthday cake, the alternate shop, that does gluten free, vegetarian, another take away, that also bakes, pies, breads,cakes and another tea house that do brunch and sell gifts and souvenirs on the side)  The closest Japanese restaurant at the Coast is about 30 minutes drive and 2 random alcohol breath testings away The better ones are 45 minutes away at Noosa (Where all the rich and famous hang out.)or an hour and a 1/2 way at Brisbane (Capital city of Queensland,Australia). I think RBT is having an effect on the pubs, clubs and restaurants. We have very poor public transport and 1 taxi locally. On occasion I have rung the "Dial a driver" people, they drive you home, and then one of their crew pick up the driver. If you have a big car, and lots of people to drop home,and share the fee, it works out fairly reasonably. I also have a personal breathalyser. If I lose my licence because of DUI I can't work.

Reply by GregT, May 11, 2014.

Just thinking about it D and the last few times I was out and had spreads like those in the pics, we didn't make any attempt to match anything. Old whites and reds from Spain and Italy and a couple sparkling wines was usually the order of the evening.

Some things you just gotta love for what they are on their own terms.

Reply by dmcker, May 11, 2014.

Actually the 3rd picture isn't of Sake bottles, but rather of Shochu (Soju in Korea is a close cousin). Distilled from oats or barley, rice, sweet potato or sugarcane depending on where it comes from. The bottom picture is of Sake bottles. That's why I said a 'couple' of options.

The label you mention, Ogre, is very oldskool. Decades (a century?) ago, there were several makers with labels along similar lines. In one of my previous lives I was a creative director in both the print and later online context, and I like what the Shochu makers are doing with their label design.

So Greg, nobody went the Sake (or shochu) route? Such an easier match for several elements in Japanese cuisine (the soy sauce, wasabi and vinegar, for sure).

Reply by outthere, May 12, 2014.

Bumping the hotel spam down

Reply by Wineogre, May 12, 2014.

Yes D,

Sake , Shochu  and Japanese beer would be some traditional options.

Reply by dmcker, May 12, 2014.

"Bumping the hotel spam down"


As opposed to up?

Yeah, a lot of the food photos were stock, though the locale photos not.  I really don't bust the iPhone out in the middle of a meal very much at all. This food is my daily environment so I'm not shocked enough to do so, is one way of looking at it.

Today at my French Maitre D' friend's house (he has Sundays and Mondays off). Just the two of us while his wife was out teaching. As usual, I brought the drinks, he provided the food. Alsatian-style marinated fish (somewhere between a sardine-cousin and a herring) with marinated onions and boiled potatoes. Next a salade provencal. Then a biftek with anchovy sauce together with some potatoes gratin. I demurred on the white 'chocolate' for dessert, though did take some tea.

This was after finishing a bottle of Ruinart rose champagne, followed by a bottle of very, very good Yamadanishiki Daiginjo Sake from Akita Prefecture.

Mixing anything with Sake other than maybe beer is always an iffy proposition, so we'll see about tomorrow's head. Prophylactic aspirin, tea and water tonight.

Though this was my couple-times-a-month French meal in town, the two drinks would also work for most of what I show above. Or so I thought as I wondered how to respond to OT...   ;-)

Reply by dmcker, Jun 2, 2014.

Was hoping for/expecting more responses to my Japanese challenge, at least. Didn't honestly expect that the Balinese/Indonesian challenge would generate much, but thought this would...

Reply by dvogler, Jun 3, 2014.

Hey DM,

I love the photos and looking in on the responses.  I just don't feel I can add anything.  If it means anything, you're keeping the quality of the forum high.  It truly is interesting (meanwhile I'm eating spaghetti from yesterday with a cheapo Aussie shiraz)  :)

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