Sake-Pairing Pigeon with boudin noir cream &
Pigeon with boudin noir cream and Jerusalem artichoke
Das passende Pairing
The Amabuki Rhododendron brewed by the Kinoshita brothers is a rather rare sake made with blossom yeast, which thanks to its rather strong body goes well with the pigeon. In the case of the pigeon, the roasted aromas paired with the cocoa nibs harmonize wonderfully with the higher umami taste and the somewhat stronger, mushroomy and woody aromas in the sake. The spiciness of the boudin noir cream is beautifully balanced by the slightly rounder texture of the sake. Thanks to the use of rhododendron blossom yeast, the sake shows a wide range of fruity and mushroomy aromas and thus perfectly complements the apple note in this cream, as well as the nutty aromas of the Jerusalem artichoke puree. The fresh acidity in the sake also makes the puree seem lighter. The peppered strawberries marinated in Amabuki rhododendrons and the subtle dabs of black garlic give the pairing additional fruity aromas and spicy hints which are balanced by the Fromage Blanc Sake pearls.
