Wines that go well with wild vegetables
Enjoy spring's flavor "edible wild plants" with wine ~ Delicious detox ~
Wild vegetables are a delicious spring delicacy with a slightly bitter taste.
They sprout after surviving the cold of winter, are packed with nutrients, and contain many ingredients that are perfect for detoxing.
- The bitterness and astringency characteristic of wild vegetables, commonly known as "aku," is a group of polyphenols that have antioxidant properties . They suppress active oxygen in the body and help prevent aging .
- The refreshing scent of parsley and other herbs comes from aromatic oils that stimulate appetite and have a relaxing effect .
- Bamboo shoots are rich in umami amino acids and potassium, which are said to be good for fatigue and swelling .
- It's also rich in dietary fiber, so it helps to cleanse your body from the inside out!
Why not enjoy a delicious detox from the fatigue that has built up over the winter with some in-season wild vegetables and organic wine?
Recommended wines to go with wild vegetables
Alsace Pinot Noir Red
"Enjoy this with stir-fried wild vegetables"
A popular red wine from Alsace, France, made with Pinot Noir and carefully crafted to be delicate. It has a plum-like aroma and soft fruitiness, making it very pleasant to drink.
The stir-fried wild vegetables are made richer by the oil, and the rich flavor of the soy sauce and miso is infused into them, making them a perfect match for this red wine. Kinpira burdock and fuki miso are particularly good companions.
Bordeaux (Entre-Deux-Mers) White
Recommended for butterbur miso . The fresh aroma and bitterness of butterbur match the fruity, mineral, and herbal aromas of wine. If you put butterbur miso on a baguette with butter and cheese like a tartine, it will go even better with wine.
Charente Red
Recommended for kinpira (fried burdock skin) . The aroma of blueberries and green peppers is reminiscent of herbs and spices. It also has a hint of earthy vegetables like burdock, so please enjoy the marriage of Japanese flavors with the unique aroma of burdock stir-fried with sweet and spicy sauce.
Coty Rose
Recommended for bamboo shoots . It is characterized by a lively acidity and fruitiness, and the minerality and slight bitterness of the wine harmonize with the umami and unique bitterness of the bamboo shoots. Rosé also goes well with Chinese food, so we recommend stir-frying bamboo shoots in sesame oil with a sweet and spicy seasoning.
Gruner Veltliner White
Recommended with butterbur tempura and boiled uruy . With a fruity citrus flavor, the refreshing aroma of white pepper and the bitter aftertaste of lemon peel bring out the best in the wine and ingredients. This dry white wine from Austria goes well with a wide range of Japanese dishes.
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