Chardonnay from Meursault, Burgundy.
This wine is rich but also approachable.
Aromas spread in front of me - it was so vibrant that it was almost visible - a bouquet of white flowers, fresh fruits and marzipan.
Rich fruit flavors of pear and peach ended with slight bitterness of citrus zest.
Oak was there but as a supporter not as a dominator.
Bright acidity gave an accent to the round body.
We had this wine with Nikujaga.
This wine is rich but also approachable.
Aromas spread in front of me - it was so vibrant that it was almost visible - a bouquet of white flowers, fresh fruits and marzipan.
Rich fruit flavors of pear and peach ended with slight bitterness of citrus zest.
Oak was there but as a supporter not as a dominator.
Bright acidity gave an accent to the round body.
We had this wine with Nikujaga.
Nikujaga is a Japanese comfort food: sauteed onion and beef are cooked in stock (dashi, soy sauce, mirin and sake) with potatoes.
It is a casual dish and wouldn’t be found in most restaurants, but is a very popular home food.
It is a casual dish and wouldn’t be found in most restaurants, but is a very popular home food.
It was a surprisingly good pairing - a nothing fancy homey food like Nikujaga and Premier Cru Burgundy.
Then I realized that this combination wasn’t so far-fetched.
Nikujaga was said to be invented about 100 years ago by the Japanese Navy in an effort to recreate beef stew with Japanese ingredients, and beef stew and red Burgundy are the classic pairing.
I also used pork instead of beef this day (no reason, I just had pork in the fridge).
The lighter flavor of pork was a better pairing partner to the white wine.
I wondered if I cooked with beef, it could have been good with red Burgundy.
I should try it next time.
Then I realized that this combination wasn’t so far-fetched.
Nikujaga was said to be invented about 100 years ago by the Japanese Navy in an effort to recreate beef stew with Japanese ingredients, and beef stew and red Burgundy are the classic pairing.
I also used pork instead of beef this day (no reason, I just had pork in the fridge).
The lighter flavor of pork was a better pairing partner to the white wine.
I wondered if I cooked with beef, it could have been good with red Burgundy.
I should try it next time.
