Apr
30

Wine & “Small” Plates part 2

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More “small” plates & wine thoughts at Hiroshi Eurasion Tapas……..

17Panko Crusted Mongo Cuttlefish with Asian caponata

WINE:  2012 CF Muller Thurgau–we needed a high toned, minerally pure, precise, highly refined white for this dish.  This one is crafted exclusively for us by Paul Furst of Franconia, Germany.  16

Crab Salad with grapefruit, cucumbers & pickled wasabi 

WINE:  2013 Birichino Malvasia Bianca–this winery made quite a big leap in quality with the transition from 2012 to 2013.  They were able to source some malvasia grown in limestone soiled vineyards, which apparently added minerality & ethereal-ness to the blend.  Furthermore, this wine’s innate aromatics just heightens the dish’s nuances in quite a magical way.

08Charred Waialua Asparagus with home-made mahimahi flakes, shredded ginger & a miso sauce

WINE: 2008 Gysler Silvaner Medium Dry “Estate”–in the old days, one would not consider pairing a wine with asparagus.  It is still quite the challenge.  We instead, therefore, look for an appropriate wine based upon its gulpability, meaning aptly wash the morsels down WHILE keeping the palate fresh & clean between bites.  A few years ago in Alsace, I truly re-discovered the food friendly merits of the Silvaner grape variety.  While it may not be the noblest of grape varieties, it does work wonders with a myriad of foods.  This one comes from Germany’s Rheinhessen region & has a tiny bit of age to round out its once upon a time hard edges.  07

 

Sliced Sous Vide of Vintage New York with mushroom medley, lemongrass scallion relish & kaffir lime butter

WINE:  2012 CF Riesling Medium Dry “Euro-Asian”–don’t let this dish fool you.  We find an off-dry Riesling to work best, especially because of the finely chopped picked wasabi top-ginger-scallion relish.  This particular Medium Dry Riesling is grown on steep, red slates hillsides in the Rheinhessen’s Nackenheim & Nierstein vineyards, right on the Rhein River.  It is crafted by Fritz Hasselbach of Weingut Gunderloch exclusively for our DK Restaurants & seemingly tailor made for dishes like this!

 06Okinawan Soba with spare ribs, grilled Tokyo negi, red ginger & truffle oil (not pictured here is the pork broth)

WINE: 2012 Eric Chevalier Pinot Noir Rose–when most tasters see the words Pinot Noir coupled with the word rose, they have visions of a pink, completely fruit driven wine.  That is not the case here.  Because of the extreme marine soils & metamorphic rock composition of the vineyards AND the close proximity to the extremely cold Atlantic Ocean nearby, this delicious rose is remarkably light, ethereal & minerally.  So much so, that in a blind tasting, one would be hard pressed to guess the grape variety used in its production.  This wine therefore is light enough for this dish & ethereal enough not to clash with its oriental components.

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