Sake-Pairing Marmot Ravioli &
Marmot ravioli with celery puree and fried beech mushrooms Chef: Lukas Pregenzer Restaurant: Hotel Tirol
Das passende Pairing
Combining 5 top sake with 2 dishes = a fantastic challenge that can hardly be surpassed in terms of excitement. Pasta dough a.d. original "Fisser Gôggåla" eggs from the region, happy chickens that are outside all year round. Marmot also comes from the mountains of the Tyrolean Oberland, carefully removed from its living environment last autumn, professionally cut, in root vegetables with carrots and celery, bay leaf, juniper, black pepper, a little allspice, slowly braised, processed into a farce. Then bite-sized ravioli formed: marriage on the plate with the beech mushrooms & the sauce. Due to the fat structure it contains, i.d. Farce on the palate with the not too earthy beech mushrooms, I recommend the Dassai 45 - versatile aromas, its medium-weight. Body.
