Sake-Pairing Venison Ragout &
Venison ragout, spaetzle, caramelised apples, walnuts, carrots, venison jus Chef: Kirill Kinfelt Restaurant: Kinfelts Kitchen & Wine
Das passende Pairing
The Dassai 45 is served at a temperature of about 9°C in a universal wine glass. The fine, elegant taste of the sake perfectly underlines the slightly sweet taste of the venison. The aromas of anise and clove are found in the jus and are thus intensified. The animating acidity serves as a contrast to the intense sauce and loosens up the dish, but also underlines the umami flavour of the sauce. The light roasted aroma of the walnut spaetzle harmonises perfectly with the fine, nutty aroma of almonds and walnuts of the sake. Basically, the sake is meant to lighten up the dish and support it with its salty, nutty aroma. It is a refreshing companion for our venison stew.
