Dreaming of Sashimi and Sushi
Everyone probably knows of sushi and when they hear this word, they think of raw fish wrapped in rice. Whereas sashimi, for those who have not come across the word before, follows the same principals of sushi but it’s raw fish without the rice. They have both become highly popular over time and now one can buy sushi and sashimi from supermarkets for lunches on the go. Of course, it always tastes better when ordered at a Japanese restaurant to eat there or to take home as a little foodie treat. Schmitt Soehne, one of Germany’s major wine exporters, is well aware of international food trends, especially the popularity of Japanese cuisine and its following outside of Japan itself. The favourite fish to use are tuna, sea bream, salmon and other local red and white fish sourced from the cold waters of the Pacific Ocean surrounding Japan.
Now, what wine to pair with these Japanese favourites? While fish is easy to pair solo with most unoaked white wines, it becomes trickier when the typical Japanese condiments of ginger and wasabi are thrown into the mix. They create heat and fire on the palate, not to mention the clearing of one’s air waves so typical of horseradish- based wasabi experience. Every diner, with practice, will arrive at one’s comfort level of spice and heat. Enter Sashimi Dreams Riesling, a specially sourced and blended Riesling by Schmitt Soehne from the Rheinhessen growing region. Pale yellow, its fruity and aromatic. With sufficient residual sweetness, it will stand up to the spices accompanying sushi and sashimi and will also cool the palate. The stunning label was created by Australian design guru, John Jewell. His forward thinking design combines centuries of German winemaking with a fresh, contemporary Asian identity. It will stand out on the retail shelf as well as the dining experience.