Soy sauce

• November 2009

  Personally, I don't think any wine goes well with soy sauce, wasabi and vinegar, core elements in the sushi mix. Sparkling wines are least damaged by the sushi attack, and provide least interference with the sushi melange. Everything else I've had provides a laboratory for... Read morePersonally, I don't think any wine goes well with soy sauce, wasabi and vinegar, core elements in the sushi mix. Sparkling wines are least damaged by the sushi attack, and provide least interference with the sushi melange. Everything else I've had provides a laboratory for interference with the wine by the sushi, and sushi by the wine. I'm a bit oldskool, perhaps, but I like Sake, even beer, or tea with my sushi. There are ways to ameliorate things if we're just talking about sashimi, basically by cutting down on the soy sauce....    (hide)

  Forum post in the topic What wines work well with sushi? by dmcker

  
  

• October 2009

  Dude You have to have a (well not 'have to') a Earthy Russian River Pinot with ... cod - the yellow miso,mirin, soy sauce will go so well with the two guys below : http://shop.melangewines.com/2006-Pillow-Road-Pinot-Noir-Russian-River-wb72902.htm or... Read moreDude You have to have a (well not 'have to') a Earthy Russian River Pinot with ... cod - the yellow miso,mirin, soy sauce will go so well with the two guys below : http://shop.melangewines.com/2006-Pillow-Road-Pinot-Noir-Russian-River-wb72902.htm or http://shop.melangewines.com/2007-Angeline-Pinot-Noir-Russian-River-hp927343.htm but u might also try a dry reisling my personal fav http://shop.melangewines.com/2004-Schloss-Schonborn-Hattenheimer-Pfaff-Beerenauslese-375ml-sl1124404.htm Cheers -    (hide)

  Forum post in the topic Wine and Sushi by neale1

  
  
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  October 2009

  Oddero Barolo 1970

  Snoothrank: Starting at $109^.07

  Fungal nose with piles of beef bouillon and a hint of brown sugar. A smooth and ... bacon, damp soil, earth, soy sauce, leather and oak. There's even a hint of sweetness. Good acidity which is not overpowering this balanced and extremely pleasant wine

  Wine review by mark

  
  

• October 2009

  Katie. Sound advice from the masses and I'll cast my agreement - drink ... its the seaweed, wasabi and soy sauce that makes it tough to pair with a red - not the rice and the fish. That said, I have had some luck with lighter "neutral" reds with sushi - a decent Beaujolais can do... Read moreKatie. Sound advice from the masses and I'll cast my agreement - drink ... its the seaweed, wasabi and soy sauce that makes it tough to pair with a red - not the rice and the fish. That said, I have had some luck with lighter "neutral" reds with sushi - a decent Beaujolais can do the trick. My favorite sushi red is Dolcetto di Dogliani (there are dolcettos from other areas, but Dogliani is my favorite for pairing with sushi) Mushrooms - I have always been lucky with Pinot Noir with just about anything made with mushrooms, and really like zinfandel or California Syrah with mushroom bolognese. But to answer your original question .... "what matches well with a Cab Sav". I have quite a few vegetarian friends, and when they tell me they are in a Cab mood - I make a Portabello steak with a thick balsamic reduction. I have some tricks for the balsamic reduction to make it pair well, if you are interested i can send it along. This has worked out the best for me for pairing with Cab Sav. Enjoy! And please let me know how your experimenting goes, Im always looking for some good pairing suggestions, (took note of some of the great ones you received from everyone above)    (hide)

  Forum post in the topic Vegetarian Wine Lover Needs... by TL NJ

  
  

• September 2009

  nyampire: Here's some basashi for you (from my facebook). Looks a little like ... and garlic. Dip in a little soy sauce and enjoy! !http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs037.snc1/3305_1136398892189_1293861117_380352_4283195_n.jpg Read morenyampire: Here's some basashi for you (from my facebook). Looks a little like ... and garlic. Dip in a little soy sauce and enjoy! !http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs037.snc1/3305_1136398892189_1293861117_380352_4283195_n.jpg    (hide)

  Forum post in the topic Wine and Sushi by sonkun

  
  

• August 2009

  Bruce, am curious where you get your info on the sushi. A lot of it spot on, ... with the vinegar and soy sauce in the sushi mix. Of all the possibilities I have tried, I do think that a good, dry sparkling wine can stand up best to the onslaught, but the meal takes on a different... Read moreBruce, am curious where you get your info on the sushi. A lot of it spot on, ... with the vinegar and soy sauce in the sushi mix. Of all the possibilities I have tried, I do think that a good, dry sparkling wine can stand up best to the onslaught, but the meal takes on a different aspect..    (hide)

  Forum post in the topic Wine and Sushi by dmcker

  
  

• July 2009

  Of all the wines that have been offered to me with sushi, I find that, yes, ... And with most, if not all, soy sauce comes into play. I don't like the combination of fermented grape juice and soy sauce. Nor does vinegar help any wine. I can sense the wine changing in a mouth that... Read moreOf all the wines that have been offered to me with sushi, I find that, yes, ... And with most, if not all, soy sauce comes into play. I don't like the combination of fermented grape juice and soy sauce. Nor does vinegar help any wine. I can sense the wine changing in a mouth that also has vinegar in it. And not in ways that please me. Champagne and other sparklers bear up better to this than still wines. Yet still there is a change that occurs to even sparkling wine that, in effect, damages it. I don't find this the case with Sake or beer. Even sparkling alcoholic apple cider from Brittany, when dry, seems to work better for me with the vinegar and soy sauce than fermented grapes do. Yes, and even shaosing 'wine' works better, though this is lower down the list for me. Oh, and my tastes differ from people from Hokkaido in the north of Japan, with its Ainu history--I don't particularly love raw salmon, either. Gravlax, yes, lox and other forms of smoked salmon, certainly, and many other forms of fresh and salted and smoked salmon cooked in a multitude of dishes, absolutely. Grilled, salted salmon mixed with ikura in maze-zushi is one of my favorites. But somehow the raw stuff has a flavor I have never loved. So it doesn't usually make it into my sushi selections. Raw or salted salmon roe (ikura) is, of course, an entirely different story... But hey, we're all different. That's what makes things interesting    (hide)

  Forum post in the topic New from the Vancouver, BC area by dmcker

  
  

• July 2009

  So this is Part two of my official report back to all my fellow forum members that were gracious enough to give me their opinions on what were the “must visit” Napa Valley wineries. Moving along we have two polar opposites that both landed big scores in my book. EMH (Makers... Read moreSo this is Part two of my official report back to all my fellow forum members that were gracious enough to give me their opinions on what were the “must visit” Napa Valley wineries. Moving along we have two polar opposites that both landed big scores in my book. EMH (Makers of “Black Cat”) I was very lucky to have a chance to taste three vintages of “Black Cat” Cabernet from EMH vineyards along with owner Merrill Lindquist. Considering that this tasting took place after a day that included Joseph Phelps and Larkmead, you know that the wine would have to be nothing short of spectacular. They did not disappoint. What made it even better was to have a Merrill tasting along with us telling us the story of Black Cat Cabernet and how it came to be. Black Cat is made from a single plot of land in Calistoga that comes in under an acre of total vines. The production level ends up only in the 125 + cases in any given year. Talk about being able to experience the impact of place between vintages, which is why I bought three vintages worth to enjoy at home. (Borrowed from EMH website) (sorry, left the camera in the car, all other pics are mine) http://img.photobucket.com/albums/v71/Violentfix/Napa/about-vineyard.jpg The 2005 Black Cat. The 2005, which had the most age of the three I tried, showed such a lovely floral nose with olive, fig, soy and sour cherry. On the palate it proved to be a wine just coming into prime drinking. Dark, rich fruit yet vibrant and fresh with firm structure. This was my kind of Cab, pretty and elegant on the nose and should be great with food as the balanced acidity carries the rich fruit. Nice long finish. We then moved onto the 2006 Black Cat, which took the elegance of the 2005 but sheathed it in a cloak of dark, brooding fruit. The nose was full of potpourri, cranberry sauce, cocoa powder and a bit of vanilla. The 2006 was the most closed of the three but all the ingredients are there for this bottle to turn into a beauty with a little age. I can’t wait to get this bottle in my home and watch it open up over the course of a day. The 2007 Black Cat confirmed what everyone in Napa seemed to be talking about, and that’s the sheer vibrancy of the 2007 Cabernets. This bottle will certainly have a long life but like many of the 2007’s it’s so hard to not drink it now. On the nose, sour cherry, confectioners sugar and spice. On the palate it was refreshing and mouth filling with rich dark fruit complimented by balanced acidity. This is a fun and showy Cabernet that should turn some heads at future dinners. In the end I find myself looking forward to these wines with quite a bit of anticipation. There’s also quite a bit of excitement that goes with finding and enjoying a wine that I would never have found in my home State. PS: We were also lucky enough to meet Sparkles (The real black cat) Pride http://img.photobucket.com/albums/v71/Violentfix/Napa/DSC_0385.jpg Pride, Pride, Pride… I guess that anyone reading this that has done the Summit Experience knows what I’m talking about. I don’t think I’ve ever had more fun at a winery than I did at Pride. The wine was great but the staff really did a fantastic job as well. I heard some grumblings about Pride losing its focus due to the new winemaker but after holding off on a number of e-mail offers because of this news, I feel like a fool now. I suppose I’m also guilty of thinking of Pride as big rich Cabs that were not my cup of tea, wrong again. There’s a place for everything in this world and me not drinking Pride because I can’t pair it with a wide enough range of foods is silly in retrospect. I look at this much the same way as Amarone, there are just some wines that either demand complicated, rich food or should be used on their own as wines to meditate over. Pride Cabernet is certainly a wine to meditate over but you can surely pair it with cheese, steak and rich pasta dishes. We started out in the vineyards, you could spend half a day at Pride just visiting the vineyards, having a picnic and touring the old winery. The views were magnificent. The guided tour explaining every little detail, why and how these vines are planted, the difference the climate and altitude makes and how this all comes together as the winemaker works to extract as much fruit as possible before it becomes too much. It was one of the most informative winery visits I have ever experienced. http://img.photobucket.com/albums/v71/Violentfix/Napa/DSC_0395.jpg I’m sorry that I only took limited notes and so these don’t have the full tastings I’ve given for other wineries but honestly they were amazing. The run down, skipping various barrel samples: http://img.photobucket.com/albums/v71/Violentfix/Napa/DSC_0423.jpg 2003 Chardonnay “Vintner Select” - graceful with a little age. Showing butterscotch, lemon, minerals, balanced. 2007 Syrah - Rich with staying power, not typical Napa Syrah. More balance, feels like Southern Rhone. 2006 Merlot (I find it funny that the only note I wrote was “BUY THIS WINE”) 2006 Cabernet Sauvignon - Currants, dark, brooding, bakeshop sweets and dark chocolate. 2005 Merlot “Vintner Select” - Black cherries and chocolate, spiced cookies, cedar. 2005 Cabernet Sauvignon “Vintner Select” - No notes, but I have a feeling it was because I was enjoying it too much. 2006 Reserve Claret - Focus driven cherry fruit. Blueberry, spice box. Elegant yet… voluptuous. 2005 Reserve Cabernet - Big, rich blue and black fruit. Spices, mocha. Long…. Long… finish. Lastly, the 2005 Reserve Claret, which I was able to get at the winery. We opened this up around 2pm at our hotel for a dinner at 7pm. There we were at Pizzeria Tre Vigne with our 2005 Reserve Claret. The nose alone was intoxicating with raspberry jam, autumnal spices, tobacco, cocoa and a bit of cedar. Full and sensuous on the palate showing currant, blueberry and violets with a long staying finish. Did I mention the view? http://img.photobucket.com/albums/v71/Violentfix/Napa/DSC_0394.jpg If in Napa, visit Pride. Still to come, Trespass & Alpha Omega!    (hide)

  Forum post in the topic Napa Tasting Part 2 (EMH... by Eric Guido

  
  

• June 2009

  Thanks for this post, Greg. Very informative and useful and desire-instigating ... spice'? Are we talking soy sauce, wasabi, anise? Or cinammon, cloves, black pepper, sanshou? Hopefully not nampla. I'm mentally revisiting all sorts of restaurants and markets around the continent and... Read moreThanks for this post, Greg. Very informative and useful and desire-instigating ... spice'? Are we talking soy sauce, wasabi, anise? Or cinammon, cloves, black pepper, sanshou? Hopefully not nampla. I'm mentally revisiting all sorts of restaurants and markets around the continent and it's not coming into focus..    (hide)

  Forum post in the topic From the Cellar - Beaujolais by dmcker

  
  

• May 2009

  I've had great luck with grilled tofu. If you choose a heavier, soy sauce, lime and cilantro marinade and really let it soak into the tofu, then make a little boat out of aluminum foil or use a small cookie sheet, you can stick it on the grill. Eventually it will get nice and charred... Read moreI've had great luck with grilled tofu. If you choose a heavier, soy sauce, lime and cilantro marinade and really let it soak into the tofu, then make a little boat out of aluminum foil or use a small cookie sheet, you can stick it on the grill. Eventually it will get nice and charred on the outside. Slice the tofu into strips and make up some guacamole. Throw some red and green peppers on the grill too, maybe an onion, spray the veggies with some lime juice partway through cooking. Get some tortillas, and you've got tofu fajitas... I love that with a nice spanish red.    (hide)

  Forum post in the topic Vegetarian Wine Lover Needs... by mark

  
  

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