Sake-Pairing Langostino and Veal Tongue &
Langostino & veal tongue with melon & pistachio malto Chef: Michael Broger Restaurant: Walserstube Jägerstube in Lech am Arlberg
Das passende Pairing
With its medium body, the traditionally brewed sake from Toji Yukinari Yoshida is a perfect match for veal tongue and langostino. With fruity aromas of ripe melons, pears and mango, it goes perfectly with the melon jelly cubes and brings even more components to the dish. The fresh acidity and minerality of the U Yoshidagura provides freshness and balances the mayonnaise in the jalapeño mayonnaise. The slight sweetness of the sake balances the slight spiciness of the piment d'Espelette and the jalapeño mayonnaise. The pistachio malto may seem a little experimental, but it harmonises perfectly with the melon note in the sake, the marinated veal tongue and the langostino. The drinking temperature of the U Yoshidagura should be between 9-11°C for a perfect match with the dish.
