too often the only option that comes to mind is sake when
one selects a beverage to compliment flavors of sushi and
sashimi. This month we asked the super wine savvy - Christophe
Le Chatton, to make a couple of alternative suggestions...
With fresh seafood particularly I look for freshness and acidity
with some touch of mineral or floral flavors to enhance the
components of the raw fish. The acidity is critical to cut
through the fatty component of the fish and necessary to keep
the longevity and harmony of flavors together.
I would keep away from red wine and wine grape varietals that
have been exposed to oak aging, as it would overpower the
delicacy of the dish.
Certain dry rose or light champagne could also be a welcome
alternative otherwise one of the following would work well.
· Riesling Zind Humbrecht
· Tokay Pinot Gris Joameyer Grand Cru
· M. Deiss
· Pouilly Fume Silex D. Daguenau
· Chateau Carbannieux Blanc
· Chateau Margaux Blanc