Sake-Pairing Pork Belly with Grilled Pulpo &
Pork belly with grilled pulpo, char caviar and escabèche Chef: Carine Patricio with the kind assistance of Thomas Schanz and Fritz Benson Restaurant: Schanz, Piesport
Das passende Pairing
The pulpo is strong and soft at the same time. Pork belly always means pure umami for me. The Escabèche sauce brings acidity and contrast to the two protagonists. The Junmai N°12 is the perfect companion. It forms a wonderful duo with the acidic sauce and has enough power for the belly and the pulpo. I chose to serve this rice wine at 35°C in a medium choko, because at this temperature it harmonises even more clearly with this dish and shows its spiciness. It seems more full-bodied, which then leads to an absolute explosion of flavours and a perfect mouthfeel on the palate. A rice wine goes much better with this creation than wine because it can handle iodine, umami and especially acidity at the same time without any problems.
