11/20/2023 0 Comments Yellow tail wine careersWakuda does not usually offer wine or sake pairings. Curating the beverage list at Wakuda (including champagnes, sakes and wines) is sommelier Tan Chuan Ann and assistant manager at Waku Ghin, Miyabi Takahashi, who oversees the sake programme at both Wakuda and Waku Ghin. Read more: Winner of Singapore’s Best Sommelier title, Yeo Xi Yang, opens champagne bar ConvivialĬhampioning its own time-honoured culinary traditions is Wakuda, the sister restaurant of two-Michelin-starred Waku Ghin by renowned chef Tetsuya Wakuda. In the end, the secret to a successful pairing is all about understanding your liking and making taste buds do a happy dance.” So, go on, be an intrepid flavour explorer, and enjoy the ride! As long as you're confident, a dash of adventure can lead to taste bud fireworks. “Lastly, remember that your taste buds are your own playground. Your palate becomes a library of wine memories, guiding you to perfect pairings when a dish strikes a familiar chord with wines you've adored before. As you become more experienced in wine tasting, you'll start to connect the dots between flavours and structures. Start with those crisp whites, then let your dinner crescendo with richer whites, followed by light reds, and finally, let the bold, full-bodied wines steal the spotlight as your meal's grand finale. “Now, when you're arranging the symphony of your meal, let the wine notes follow suit. If you're exploring the flavours of a particular region, pick a wine from the same locale for a safe and tasty journey. Light food dances gracefully with light wines, while those hearty, full-flavoured creations crave similarly bold wine partners. “Next, think about the weight of your dishes and wines. “Stick with dishes you know inside out, or better yet, design your menu around your wine collection.” It's like taking a detour through Europe right at your table!”Īs for curating wine pairings for your own meals at home, Pennequin advises against exploring too wildly unless you are a “certified wine wizard”. “Picture this: a journey with Belgian beers, Madeira, and a bit of spirited fun, all dancing cheek to cheek with different types of cheese. “When brave souls walk through our doors seeking a 'wow moment' with some offbeat pairings, I put on my creative hat,” Pennequin says. This is not to say that you will only find traditional beverage pairings at Les Amis. While Pennequin says that Les Amis does not “impose strict rules about the origin of our wines”, the rulebook at Les Amis is always “balance”, “harmony”, and a commitment to French identity. The pinnacle of French haute cuisine, Les Amis shoulders the responsibility of “presenting a complete tapestry of French gastronomy”, and the wines are no exception the restaurant’s wine selections are exclusively French. “We then taste and refine the selection over several days.” “If needed, I source specific wines from trusted suppliers in Singapore and all around the world,” he shares. Once Lepinoy finalises the seasonal menu, Pennequin carefully selects wines to complement its flavours. One of his jobs is to create a wine pairing with executive chef Sebastién Lepinoy. Within the storied halls of the three-Michelin-starred Les Amis works Hervé Pennequin, the wine director and general manager who was also ranked the 3rd Best Sommelier of the World by the Association de la Sommeliere Internationale in 2004.
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