Question?! – What is the best wine to pair with ‘ Chinese style braised Japanese dried Abalone ‘?
A search of food and wine blogs plus noted literature offered pairing suggestions that go all over the place! Both Reds and Whites were mentioned to cut through the sweet, succulent bi-valve usually laced with a thick, rich, sweetish umami , gooey sauce. From the use of a matured 1961 La Mission Haut Brion to a prestigious 1975 Red Burgundy from DRC to a bottle of full bodied White Burgundy like Batard Montrachet from Ramonet. Literally all options had been mentioned! Some Michelin star French chefs even suggested pairing the exotic and expensive morsel with an aged Sauternes…preferably a Chateau D’ Yquem!
Before my mother-in-law returned back to Hong Kong after her month long visit. She cooked and left me with a few pieces of my favorite food on earth!....... “Japanese dried Abalone “ - slow braised the traditional way, on a bamboo mesh inside a clay pot and lined with ingredients such as free range chicken, Chinese Yunnan Ham, chicken feet and pork bones. The end result is simply out-of-this-world! In this case, I was fortunate to be treated to 8 Head, Yoshihama, Kippin-Pao! Yummmm!
Tonight, whilst watching a rare Blue Jays win on TV. I decided to splurge, by munching on the aforementioned, rare and ethereal ‘ Couch potato food ‘. However, for pairing? Rather than going over-board by opening up a mega-buck D’Yquem, I decided to pair this ‘snack’ with a 1996 Lafaurie- Peyraguey, left over from a pairing with a home-made Strawberry and Cream, Short Cake, a few days before.
The end result? Ummm?! I think those French Michelin Star chefs were onto something?! IMHO, I think the pairing was spot on, the two components really go together well! Now, who would have thought??!!
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