Sake-Pairing Goose liver tart Saint Honoré &
Goose liver tart “Saint Honoré” with old sake and Parmigiano Reggiano
Das passende Pairing
The dish is full of flavour, has different textures and a good structure. Just like this purist and intense nihonshu, which embraces and intensifies all the flavours of the plate. The beauty of rice wine is that it can sometimes handle difficult components such as acidity or lactic acid in the best possible way, so the Parmesan is perfectly at home. The umami of the dish appears even more intense and you feel an absolute symbiosis of all the flavours on the palate and the nutty flavours of the Honjozo go perfectly with the walnuts. I decided to serve this wine with this dish at 15°C in a white wine glass to show the texture of the wine even more, bring freshness and show the slight sweetness from the sake, which goes perfectly with the liver and is a classic pairing, which the guests are very excited about. At 35°C, the fruity notes of the wine dominated and suppressed the dish a little, suddenly the combination seemed a little heavier.
