So on to lunch, we had 6 courses to go through and had chosen the two wines above as they meant we could cover all bases of sweetness. The dinner in November will feature 9 wines – an aperitif and 4 pairs. The six courses were:
Seabass Tiradito – in essence a carpaccio with lemon and seas salt and some coriander, lots of flavours, I loved it but was worried about it with the wines, it was even better with the wines, a great start.
Lobster salad with spicy lemon dressing – a few mushrooms thrown in too, the salad was spot on, the muchrooms had a little warmth and the lobster was chilled, worked very well and was good with either wine, very good.
Rock shrimp tempura with creamy spicy sauce – any one who finds Tempura stodgy or heavy needs to try this imply delicious, dangerously moreish.
Black cod with miso (soaked 72 hrs) – An amazing dish which is very rich but also fresh, the soaking makes the sweetness all encompassing but not OTT, went very well with the sweeter style (Auslese). You then have a good chunk of a specific ginger root that cleans the palate.
Beef Kushiyaki – Kushiyaki basically means skewer, this was delicious and went well with either style of Prum.
Assorted Sushi – I thought this would be strange timing but the thinking is that it cleans the palate and I don’t now disagree. I loved it but then I love sushi.