Sashimi is normally reserved for raw fish but someone ordered this beef sashimi the other day. Now rare beef is good with young tannic reds, but how about when it is raw, when the juices are not yet flowing. Given that we have raw beef dishes like beef tartare, this is not entirely an irrelevant question. One possibility was given in an earlier blog entry about how well Dom Perignon went with venison seared on the outside but basically raw inside (somewhat like tuna tataki). We had two young clarets from 2011 that evening on hand, Ch Magdelaine and Ch Pontet-Carnet, and both of them matched the dish like a treat. I have great reservations about using condiment when having food with wine. However the Ponzu sauce that is visible in the picture did not mar the matching at all; perhaps its citrus tang is what makes it wine friendly.
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