Matching wine at Hashi’s cooking class

Lately, I’ve been doing lots of food and wine matching with Japanese food. I really enjoy the challenge of matching wine with this food. It’s not an easy thing to do, what with all the competing flavours coming at you, from the salty, umami-ish qualities of soy to hot wasabi and sweet soy, the food really can be a melange of flavours, certainly not a straight up Sunday roast, that’s for sure. I love Japanese food, whether it’s sushi or noodles, I never say no. So, when I was invited along to Reiko Hashimoto’s Hashi Cooking class in Wimbledon AND asked to match wines with the menu, I jumped at the chance. My friend Luiz (thelondonfoodie) is a huge fan of Reiko’s classes and thought it would be fun to get me to match some wines. My task was to give the other attendees a list of wines I thought would match and each could choose one to bring one along. First up, my suggested food and wine matches: Beef Tataki with Creamy Sesame Sauce paired with a rosé Gyoza paired with champagne Scallops with Creamy Spicy Sauce on sushi rice (my favourite) paired with sauvignon blanc Cold Noodles with Spicy Aubergine paired with an Italian carmenere I left it fairly open as to which wines to bring only specifying the type of wine. I was curious to see what the others would bring as they were all food bloggers. I brought along a 2008 carmenere from northern Italy, Vigna Dogarina from Campodipietra, Veneto.  I was intrigued by this wine because most carmenere I know comes from Chile so this was going to be a new experience in food AND wine tasting. I’d been told this wine was also known as cabernet franc in Italy and it did certainly have some of those cab franc characteristics. Red chili pepper, paprika, talcum powder even on the nose. It was more of the same on the palate, a quite savoury wine with a definite red chili...

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