I've 'cooked' some hapuku fish yesterday with the idea of trying it in its raw flavour and try to find wine matches with different varieties. So I simply steamed the hapuku.
Well after trying the oaked chardonnay, which was too rich and round and with too loud aromas not matching the freshness of the fish, i tried some unoaked chardonnay. Rather more interesting of course, nice acidity and citrus aromas were this time accompanying the fish. Sauvignon blanc was a nice match too, but i must say it was a quite restrained style, not the fruit focused NZ sauvignon type, so the minerality was going pretty well with the fish. Little trial this time, i had only these 3 bottles under my hands.
Well, after finishing my little experience, i just stopped and decided to have a simple beer, just a classic lager (i know!...). ... Best match!... I was just finishing my last bite of hapuku, and I started my beer. Freshness of the beer, fresh aromas, something quite nice actually revealed the iodine of the fish and combined to enhance a nice sort of smokey flavour. But no more fish to try that again... Damn!
Another great surprise! But now i can't wait to try again, and this time i'll add spices to the fish - still steamed but with the objective to check on spices as well. And beer will be in the game! Step by step in the experiences, I add flavours and then textures, and then both. It is a game of patience indeed, but every step teaches something new. More results to come...
No comments:
Post a Comment