{"id":7886,"date":"2017-05-15T19:26:01","date_gmt":"2017-05-16T02:26:01","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7886"},"modified":"2017-05-15T15:28:58","modified_gmt":"2017-05-15T22:28:58","slug":"cocktail-corner-pairing-wine-and-sushi","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7886","title":{"rendered":"Cocktail Corner: Pairing Wine and Sushi"},"content":{"rendered":"
\"Edomae

Edomae Sushi and Star Lane & Dierberg Vineyard Winery pairing and tasting tour. Photos by Leslie Dinaberg.<\/p><\/div>\n

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg\u00a0<\/a>\u00a0<\/strong><\/p>\n

Wine and sushi were\u00a0a match made in Happy Canyon<\/a> heaven\u2014I’m still dreaming\u00a0about\u00a0a\u00a0once-in-a-lifetime amazing meal I\u00a0shared recently at Dierberg & Star Lane Vineyards<\/a>.<\/p>\n

\"Executive

Executive Chef\/Owner Kiminari Togawa of Sushi Karaku in Tokyo (left) and his associate prepare a pairing luncheon at the Star Lane Dierberg Estate Vineyard property. Photo by Leslie Dinaberg.<\/p><\/div>\n

The Dierberg<\/a> family-owned wineries\u00a0teamed up with\u00a0Japan\u2019s sushi master Chef Kiminari Togawa<\/a> of \u00a0Sushi Karaku of Ginza Tokyo<\/a>, winemaker Tyler Thomas<\/a> and two impressive advanced sommeliers\u2014Matthew Dulle of Single Thread Farm in Healdburg, CA and Andrew Ivanov of Reeds American Table in St. Louis, MO\u2014to create an incredible, intimate wine and sushi experience.<\/p>\n

Energetic powerhouse JiaMin Liang Dierberg<\/a> coordinated the entire meal, and also proved to be an entertaining Japanese translator for Chef Togawa, explaining, “the style of sushi we are eating is from the Edo Period<\/a> (in the 1800’s) when the refrigeration system was not sufficient and resulted in\u00a0this sushi method, involving a special way of\u00a0marinating and seasoning to preserve fresh fish safely.”<\/p>\n

\"JiaMin

JiaMin Liang Dierberg was an entertaining Japanese translator for Chef Togawa at a recent pairing luncheon at the Star Lane Dierberg Estate Vineyard property. Photo by Leslie Dinaberg.<\/p><\/div>\n

The type of “fast food” sushi we commonly eat today has only been in style for about 50 years, JiaMin said, “even in Japan, most of the people have never had this experience.”<\/p>\n

And what an experience it was!<\/p>\n

\"Winemaker

Winemaker Tyler Thomas at Star Lane & Dierberg Vineyards in Happy Canyon, photo by Leslie Dinaberg.<\/p><\/div>\n

Our morning started out with a barrel wine tasting and seminar at the Dierberg Tasting Room<\/a> in Lompoc. Led by Tyler Thomas, who offered some insight into his belief that great wines are about showcasing great properties and the goal is to help each vineyard reach its unique potential.<\/p>\n

We then shuttled to the Star Lane<\/a> estate and winery in Happy Canyon, which is home to 200 acres of Bordelaise varietal vines and a state-of-the-art winery that features a four story high crush pad, gravity flow system and 26,000 feet of caves full of wine barrels. You have see it to believe it! \u00a0After our tour of the vineyard and winery we were greeted at the luncheon reception with a refreshing glass of the 2016 Star Lane Ros\u00e9\u00a0made with 100% Malbec.<\/p>\n

Then the wine and sushi pairing began.<\/p>\n

\"Kanpachi

Kanpachi (Yellow Tail) Marinated in White Wine (r) and Tai (Sea Bream) with Marinated Kelp and Yuzu. Photo by Leslie Dinaberg.<\/p><\/div>\n

First Course: Sauvignon Blanc<\/strong>
\nKanpachi Yellowtail Marinated in White Wine with\u00a02015 Star Lane Sauvignon Blanc, Happy Canyon of Santa Barbara
\nTai (Sea Bream) with Marinated Kelp and Yuzu\u00a0with 2005 Star Lane Sauvignon Blanc, Santa Ynez Valley<\/p>\n

\"Seafood

Seafood Dressed in Basil Sauce, photo by Leslie Dinaberg.<\/p><\/div>\n

Seafood Dressed in Basil Sauce<\/p>\n

The pairings were exceptional. I particularly enjoyed the way the marinated kelp and yuzu flavors complimented the citrus notes of the 2005 Sauvignon Blanc.<\/p>\n

Second Course: Chardonnay<\/strong><\/p>\n

\"Tai

Tai (Sea Bream) Pickled in Sesame Soy (l) with
Broiled Skin-on Tai (Sea Bream), photo by Leslie Dinaberg.<\/p><\/div>\n

Tai (Sea Bream) Pickled in Sesame Soy\u00a0with 2014 Dierberg “Dierberg Vineyard” Chardonnay, Santa Maria Valley<\/p>\n

Broiled Skin-onTai (Sea Bream) with\u00a02014 Dierberg “Drum Canyon Vineyard” Chardonnay, Sta. Rita Hills<\/p>\n

\"King

King Crab Mille Feuille, photo by Leslie Dinaberg.<\/p><\/div>\n

King Crab Mille Feuille<\/p>\n

Again, the pairings were amazing, with excellent food and wine serving to improve the tastes of each even further. The sesame soy oil really went well with the lush fruit flavors of the\u00a0Santa Maria Valley Chardonnay and I loved the King Crab dish.<\/p>\n

Moving into the red wine pairings is where it got even more interesting.\u00a0Common practice is to pair white wines with fish and red wines with meats, which is probably why it’s been difficult to get most sushi restaurants to offer much in the way of wine lists.\u00a0However, the next two sets of pairings proved that red wine and sushi can indeed be\u00a0a delicious match.<\/p>\n

\"Pickled

Pickled Red Maguro (Tuna Red Meat) in Soy (l) and Chu-Toro (Fatty Tuna) Sprinkled with Wine Salt, photo by Leslie Dinaberg.<\/p><\/div>\n

Third Course: Pinot Noir<\/strong><\/p>\n

Pickled\u00a0Red Maguro (Tuna Red Meat) in Soy with 2014 Dierberg “Dierberg Vineyard” Pinot Noir, Santa Maria Valley
\nChu-Toro (Fatty Tuna) Sprinkled with Wine Salt with\u00a02014 Dierberg “Drum Canyon Vineyard” Pinot Noir, Sta. Rita Hills<\/p>\n

Oil Marinated Salmon with Tomato Water<\/p>\n

\"Oil

Oil Marinated Salmon with Tomato Water, photo by Leslie Dinaberg.<\/p><\/div>\n

These elegant Pinot Noirs were a heavenly match with plummy sweetness of the tomato water marinade. I’m a huge sushi tuna fan and both of these variations were incredible.<\/p>\n

Fourth Course: Bordeaux Varieties<\/strong>
\nBroiled Toro\u00a0and 2013 Star Lane Cabernet Sauvignon, Happy Canyon of Santa Barbara
\nMirin Marinated Conger Eel with\u00a02011 Star Lane “Astral,” Happy Canyon of Santa Barbara<\/p>\n

\"Broiled

Broiled Toro and Mirin Marinated Conger Eel, photo by Leslie Dinaberg.<\/p><\/div>\n

Teriyaki Fatty Yellowtail with Foie\u00a0Gras<\/p>\n

The\u00a0pi\u00e8ce de r\u00e9sistance\u00a0<\/em>of an absolutely incredible meal! The 2011\u00a0Bordeaux Blend had lovely depth and sweet notes of cassis, plum and boysenberry that were fabulous with the sweetness of the eel. Similar notes in the 2013 Cab added yet another layer of complex flavor to the Toro. All in all it was simply amazingly delicious lunch.<\/p>\n

\"Teriyaki

Teriyaki Fatty Yellowtail with Foie Gras, photo by Leslie Dinaberg.<\/p><\/div>\n

Pairing each course with multiple vintages was an ingenious way to show off the diversity and complexity of the\u00a0Dierberg and Star Lane wine offerings, as well as open our minds to the variety of ways that wine and sushi can be paired successfully.<\/p>\n

This is definitely an experience I won’t ever forget. For more information, visit dierbergvineyard.com<\/a>.<\/p>\n

Cheers! Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/p>\n

\n

\"Leslie<\/p>\n

Leslie Dinaberg<\/p>\n<\/div>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

\u00a0Originally published in Santa Barbara Seasons<\/em><\/a> on May 15, 2017.<\/div>\n

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