Sake Food Pairings & Kosher Sake

1) "People think that with sake, you have to eat Japanese, you have to be authentic," says John Gauntner, who has written five books on sake and is a certified master of sake tasting, "but they need to get over that and think about just pairing sake with food in general." 

The above quote is from a new article in the Chicago Tribune, Sake pairings: A world of pairings, beyond sushi, written by James P. DeWan. It repeats something that I have been saying for some time, that sake goes well with a wide variety of cuisines, and not just Japanese. John Gauntner is quoted several times in the article, and his words have much wisdom, especially when he says, "...the key to pairing sake is an open mind and a willingness to experiment."  That is why I like exposing people to sake with what might be considered offbeat pairings, from mushroom risotto to pizza. I want them to see the myriad of possibilities of sake with food.

The article also quotes Takashi Yagihashi, chef-owner of Takashi in Chicago and author of "Takashi's Noodles." He states "Smoky things go very well with sake, anything that's cooked over an open fire." Besides pairing sake with food, both Gautner and Yagihashi also mention how meats marinaded in sake can also be quite delicious.  With summer BBQs coming, why not give some consideration to sake.

2) Chabad reports that the Deli Kasbah restaurant, located in the Upper West Side of New York City, now carries Premium Kosher Sake. The sake is under the Kosher supervision of Tokyo Shliach Rabbi Binyomin Edrey. The sake brand is Dassai, and I very much enjoy their sakes, though have not tasted their Kosher sake yet.  I have not been able to find much more info about this Kosher sake, but will report back when I do.

Adar de Elvi Cava Brut: A Kosher Sparkler

Are you seeking a Kosher sparkling wine? Rather than looking for a wine from Israel, you might want to consider a Cava from Spain.

Elvi Wines is a family-owned company in Spain that only produces Kosher wines, from several different D.O.s, including Priorat, Utiel-Requena, Ribera del Jucar, La Rioja, and Cava. I previously reviewed their 2004 Makor de Elvi, which I really enjoyed. So when I found their Cava at a local wine store, I had to try it.

The Adar de Elvi Cava Brut ($24) is produced from the traditional Cava grapes: 40% Xarel·lo, 30% Macabeo, and 30% Parellada. The wine is aged for about twelve months in the bottle and it only has an alcohol content of 11.5%. It is very dry with interesting floral notes and mild citrus notes. It is crisp and clean with a moderately long finish, and without any yeasty aftertaste. I very much enjoyed this Cava, and actually drank it with some potato chips. The Cava went well with the salty chips.

This winery does not really emphasize on their labels that the wine is Kosher. The designation is there if you look carefully, but it is not a marketing tool for the winery. You might not even realize the wine is Kosher if you did not scan the label carefully. This is just a delicious wine that also happens to be Kosher. It gets my recommendation!

2004 Makor de Elvi

I recently drank a Kosher wine yet I was unaware that it was Kosher when I purchased it. While browsing through the Lower Falls Wine Co., I checked out their Spanish section. They don't have an area set aside for Kosher wines and this wine was not noted as being Kosher either. It was just one more Spanish wine mixed in with all the others.

I chose to purchase it because it is from a lesser known region of Spain, Utiel-Requena, and contains a lesser known grape, Bobal. I wanted something different and it was one of the wines that fit that desire. Though I looked at the back label, I did not notice its Kosher designation. Though even if I had seen the designation, it would not have affected my decision to buy it. I am pleased though that the wine store did not emphasize that aspect of the wine, treating it just like any other wine.

The 2004 Makor de Elvi ($23) is produced by Elvi Wines, a family-owned company in Spain that only produces Kosher wines from several different D.O.s, including Priorat, Utiel-Requena, Ribera del Jucar, La Rioja, and Cava. This wine came from the Utiel-Requena D.O., which is located to the west in the province of Valencia. I originally thought this wine was made from 100% Bobal, as it is the only grape listed on the label, but I subsequently learned this wine is actually a blend of 50% Bobal, 30% Cabernet Sauvignon, and 20% Tempranillo. It appears to be aged in oak for nine months, though I am unsure of the type of oak, and has an alcohol content of 13%.

Bobal is indigenous to Utiel-Requena and derives its name from the Latin term "bovale" which refers to the shape of a bull’s head. Though it often was used to make bulk wines, there are now efforts to produce high quality bobal wines. I have had a few other wines made with bobal and have enjoyed them, including the 2005 Bodegas Mustiguillo “Mestizajes."

The Makor had a rich, deep purple color with smells of ripe plum and blueberry. On the palate, there was plenty of spice up front which transformed into a fruity taste. Lots of plum, blackberry, and dark cherry flavors. It is a medium-bodied wine and the tannins were restrained. The finish was fairly long, though with a bit of sourness on the end. I had this wine with a roast chicken breast and corn bread stuffing. It actually was a decent pairing as the wine was not overly tannic and the fruit did seem to go well with the spices on the chicken. Check out this wine and see some of the potential of Bobal.

WBW #56: Fine Kosher Wine

The theme for Wine Blogging Wednesday #56 has now been announced. The Corkdork is this month's host and he has chosen an appropriate seasonal theme, Fine Kosher Wine. Your task is simply to taste a "fine" Kosher wine.

But this means not just any Kosher wine, not some of the generic alcoholic-grape juice that is out there, but only the best. Such wines may not be easy for everyone to locate, though there are some available online resources, such as Israeli Wine Direct. You can check out The Corkdork's post for more information about Kosher wines.

On or before Wednesday, April 15th, post your tasting review on your blog and then email the link to your post to thecorkdork@gmail.com. If you lack a blog, just add your review as a comment to the original post.