Wine Matches Made in Heaven
Get ready to fall in love: Wine Enthusiast transformed five traditional wine–and-food marriages by spicing up the recipes and adding new pairing partners. Sourced straight from the expert palates of top chefs and sommeliers, these dishes will heat up your holiday.
Recipe courtesy William Crandall, executive chef, Azul at Mandarin Oriental, Miami
Instead of oysters and Chablis, try Malpeque oysters with sparkling sake. Inspired by a delicate oyster dish that incorporates trout roe and effervescence powder for a surprising, sparkling effect, this DIY version provides its pop by including San Pellegrino.
4 chilled Malpeque oysters, freshly shucked and cleaned (shells reserved)
2 tablespoons trout roe (smoked, if available)
2 teaspoons sudachi juice (available at Asian markets)
3 tablespoons San Pellegrino sparkling water
½ teaspoon yuzu kosho (available at Asian markets)
4 purple shiso leaves (or other decorative, edible garnish)
Place freshly shucked and cleaned oysters on the half shell. Garnish each oyster with roe and drizzle with sudachi juice and San Pellegrino. Add a dab of yuzu kosho and place one shiso leaf or other edible garnish on each oyster. Serve immediately. Serves 2.
Sommelier Todd Phillips recommends Gekkeikan Zipang Junmai Sparkling Sake to match with the sparkling oyster. “It’s an exotic twist on the traditional oyster pairing,” says Phillips. “This sake is elegant, with slight notes of citrus to go with the sudachi and yuzu.”