@Clayfu of the non-Champagne you brought to Kojima, what did you think paired the best? I brought Champagne and thought it paired very well, but was wondering about other pairings. Also unfortunately if you are only 2, you can only realistically bring 1 bottle because otherwise one might prefer a different pairing with say the wagyu beef than with the other courses. Need at least 4 for that.
P.S. I keep plotting my next visit to Kojima. When I really like a restaurant, I’d basically rather eat there every time I dine out rather than to go anywhere else. And since realistically you can’t get out of any “nice” restaurant for less than $100 a person nowadays, I would rather just go out to Kojima for $200 as opposed to going out more frequently to a restaurant where you can get out the door for $100 a person.
@Clayfu I assume you mean white burgundy, or maybe not? If you are talking about something like Montrachet, not only am I getting sticker shock (!), but it’s not something that at first blush I would have imagined going with this food. Although I always like to expand my palate, although perhaps not at Montrachet prices.
I do have some Huet Vouvrey that has been aging for over 10 years (because when I opened it, I didn’t like it and was told, well you have to age a Huet), but at first blush I would be surprised if that would work with this food, although maybe since I’m not springing over 1k for a Montrachet!
Champagne (probably no BdB) I think is the best option. Sake works great too. You need wine with high acidity, low body, and low tannin to work. Old world pinot noir with age will work. Maybe aged old school non Barolo nebbiolo. I most of the time prefer a champagne with prominent pinot component.
I agree with Champagne. Champagne is a terrific pairing with a wide variety of Asian foods. Even Indian food. High acid plus bubbles without creaminess is a great combo for food.
I complete agree with you: high acidity, low body, low tannins for Japanese food. That can be sparkling, white, or red—or sake. Yes I agree with Nebbiolo from some less muscular region like Valtellina.
We all seem to be in wine pairing alignment, which is great. Now if only restaurants could figure it out!
I loved the champagne with Kojima’s food, but just looking for alternatives since some people who I might dine with, believe it or not, don’t like champagne! Which is a shame because I think you can buy really good champagne for a lower price point than aged red Burgundy or aged Barolo.
Perhaps try nebbiollo from valtellina as PeonyWarrior suggests. Since it is not from Piedmonte I am sure price point is not bad. Could be fun to taste them beforehand.
Montrechet is too rich imho. I think Chablis works much better if in the Chardonnay world. Champagne & Riesling are also my go tos. Chenin (Sec) & Gruner are also good options. Aged red Burg is fantastic, but again, big $$$ if going for mature GC or top 1er.
Aged Huet Sec or even Demi-Sec can be incredible if not premoxed. It’s all about provenance if buying older wines. Trust your source.
Agree with all this. My go-to chenin producer is Guiberteau; my go-to gruner producer is Veyder Malberg. I prefer the lean Chablis-like chenins of Guiberteau to the bigger, fruitier, sweeter chenins of Huet, but obviously that’s personal preference.
I don’t disagree. Champagne is the refreshing, palate cleanser choice that works with everything – because a palate cleanser works with everything. But I think it complements raw seafood a little better than you’re suggesting.
a Champagne like Savart works great if we’re talking Asian cuisine with a kick like Thai food (not as good as a nice Riesling but it’s enjoyable).. not really the best for omakase, but I do enjoy starting off with champagne with the otsumami dishes because why not, there are no rules. Aged red Burgundys are a very common pairing at high end sushi restaurants in Japan. All in all, wine is special because everyone has their own taste buds and journey, so no one’s wrong here.. if it works for you, then it works.
anyone know where I can buy some nice sparkling tea in LA? very good palette refresher for a pairing as well
Hmmn, the closest thing I have in my cellar are a few bottles of 2016 Domaine Denis Bachelet Cotes de Nuits-Villages. Not exactly Grand Cru, but maybe on my next visit to Kojima, I will throw caution to the winds, abandon the champagne, and bring the Cotes de Nuit and see how it does.
I guess I just find it odd that champagne can be boring as fuck in a pairing but enjoyed on its own. There’s room for all in the wine world though. Personally, I find wine & food pairings the greatest challenge and when it’s right, it transcends, sum greater parts. Apologies for the drift.
Bachelet is possibly my favorite CdN domaine. The CdN village wine use to be a killer bargain. Terrific quality. Same for the Gevrey, but pricing is preposterous these days! Anyway, 2016s can be enjoyed now, though 5-10 more years would be my peak period.
