▶ Wine, ice and carbonated water ... A classic style in Europe
▶ What is the Italian style apéritif "Aperol Splits"?
▶ Is it an evil way? Is ice in wine a violation of etiquette?
▶ "Pinot Noir" and "Sauvignon Blanc" in a cocktail style
▶ Video recipe ｜ Mentaiko × Sour clip Easy arrangement
▶ Summary
While paying homage to the depth of wine, wine stylist Fujisaki has the philosophy of "wine and champagne are more casual, but elegant ... delicious and open world that anyone can enjoy." Mr. Miss.
The 8th installment of the video series "Satoko's Gem" is native to New Zealand, with red wine (Goldwater Marlborough Pinot Noir 2018) and white wine (Goldwater Marlborough his Sauvignon Blanc 2019) made by the same producer in a cocktail style. arrange. And I will introduce a simple snack recipe that suits it. Please refer to it when you don't have a side dish or when you want a little snack, but it's a hassle to make.
Also, is it ant to divide wine with ice or carbonated water? Pear? It also mentions the pros and cons. First, let's untie it culturally.
Wine, ice and carbonated water ... a classic style in Europe
Do you know a simple cocktail recipe that just adds carbonated water to white wine? It's called "Spritzer". This "Spritzer" means "pop" in German.
In Germany, there is even a cocktail called "Weinschorle", which is a cocktail of white wine divided by carbonated water, and a cocktail called "Rotweinschorle", which is a mixture of red wine and water.
In fact, it seems that wine mizuwari (ice and carbonated water) has a long history in Europe. There is an anecdote that Emperor Napoleon in France and Socrates, a philosopher in Greece, drank wine with water.
Even today, in France, Germany, Italy, etc., wine divided by carbonated water is culturally rooted as one of the cocktails. When you enter a restaurant or cafe while traveling in Europe, many people may have seen it on the menu.
A popular drink among Italians is "Aperol Splits". "Aperol" is an orange-flavored liqueur for apéritif, and it is a cocktail that you can enjoy by dividing it with fresh orange, sparkling wine, and carbonated water.
Is it an evil way? Is ice in wine a violation of etiquette?
By the way, what is imprinted on Japanese people (!?) Is the question, "Is it an ant to divide wine with ice or carbonated water?" This article recommends that "it's okay if you enjoy it deliciously". But if you're still curious, let me tell you that you don't have to worry.
Mystery writer and House of Lords Jeffrey Archer described "Spritzer" as "poor James Bond" in his work, and perhaps such an image was disseminated, "adding ice and carbonated water to wine. There may be some people who have the idea of "it's an evil way".
Of course, if it is a restaurant, it is stored in a dedicated wine cellar, and the temperature of the wine is also very careful. If you have a sommelier and you request "I want you to put ice in the wine", it's more rude to the restaurant or sommelier than to the manners. In such a case, of course, it is NG, and it is a matter of morals rather than a violation of manners.
On the other hand, if you enjoy it deliciously on a daily basis, there is no problem with adding ice to the wine or dividing it with carbonated water. "Spritzer" is also known as the cocktail that Princess Diana used to drink during her lifetime.
Now let's think about "Spritzer" pairing.
Mr. Fujisaki: Hello, it's time for "satoko's cup of gem". This time, we propose to arrange the wine in a cocktail style and enjoy it. We are thinking of garnishing dishes that can be easily made using ingredients that are easily available anywhere.
Mr. Fujisaki: First of all, I would like to introduce wine.
New Zealand's "Goldwater Marlborough Pinot Noir 2018" and "Goldwater Marlborough Sauvignon Blanc 2019". The goodness of these wines is that they are very fragrant and sour, and the fruit volume is solid and easy to drink.
Bottle 330ml x 24 Perrier ￥ 4,682 See details on AmazonMr. Fujisaki: Body temperature and sublingual temperature (in the mouth) are relatively close, so when thinking about "how to lower the temperature in the mouth and enjoy a meal," it is called wine with ice. Is very attractive. Put ice in a glass. In addition, add carbonated water (Perrier).
This will make it easier to drink wine at once. The reason is that ice and carbonated water do not interfere with the aroma of wine, lower the temperature and make the mouth feel mellow.
In the case of white wine, you can enjoy the refreshing sourness.
Mr. Fujisaki: This "Goldwater Marlborough Sauvignon Blanc 2019" is very popular and is often sold out. We will also introduce "Vava Sour Marlborough Sauvignon Blanc 2018" that you can enjoy with a similar taste. Since they are made by the same brewer, you can see the common taste. If you are lucky, you can get both and enjoy yourself.
Also, some people may be worried that if you divide it with ice or carbonated water, it will become watery !?
What about the "Spritzer" Rouge (red wine "Goldwater Marlboro Pinot Noir 2018") ...? Yeah, this is suitable for cocktails. As an arrangement method, it is recommended to squeeze oranges or add grapefruit or lemon to deepen the taste.
Mr. Fujisaki: Saran wrap is what I want you to use when loosening mentaiko. By covering the cutting board, small grains of mentaiko can be scooped up without waste.
By squeezing the lemon, the citrus acidity goes well with white wine, and it also removes the fishy impression of mentaiko. If you like, you can also add black pepper.
Mr. Fujisaki: "Spritzer" using "Goldwater Marlborough Pinot Noir 2018" has a refreshing and lovely scent. The earthy texture of red wine, combined with the sour cream of dairy products, enhances the depth of taste. You can feel the taste of red wine.
"Spritzer" using New Zealand "Sauvignon Blanc" has a fruity scent and citrus freshness, so it is easy to match with mentaiko x sour cream squeezed with lemon. It is well-balanced even for spicy and spicy mentaiko.
Mr. Fujisaki: "Spritzer" is a classic drink that exists as a cocktail. So, putting ice in wine or breaking it with carbonated water is not a bad idea at all. Please try the citrus elements that you can feel from red and white wine with the lemon-squeezed "Mentaiko x Sour Cream" introduced this time.
How was this "satoko's cup of gem"? Next time we look forward to.
Related Stories "Ornellaia 2017" Bacchus Apostles [Grape liquor pictorial book vol.1 that you want to keep in the future] Potato chips Easy snack recipe | 7 recommended wine cellars that match wine |《Profile / Career》 Satoko FUJISAKI Wine stylist
… In 1997, he was in charge of editing, writing, and advertising for the first issue of the wine magazine “Wine Kingdom”. She became independent as a wine stylist in 2003. Since then, she has serialized and wrote champagne, wine, cooking, styling, restaurant introductions, etc. in men's fashion magazines and women's fashion magazines.
In the world-famous wine manga "Drops of God," she wrote a matching column of wine and ingredients for two and a half years as a champagne female chief. It has been translated in France, Shanghai, Beijing, Hong Kong, Taipei, Seoul and the United States and is still on sale. The book contains 24 to 36 volumes.
While she handles wine list creation for restaurants, menu development, and wine seminars for staff regardless of genre, she is also in charge of interior coordination and food styling for fashion photography. In December 2014, she opened a lounge, Cave Cinderella, in Nishi-Azabu, Tokyo, where she lists 100 types of champagne, dumplings as a main dish, and fried chicken.
She was appointed Chevalier de Champagne in 2007 and the youngest journalist in 2009, Officier de Champagne, from the Knights of Champagne, a French champagne producers' union. She loves champagne, dumplings, fried chicken, french fries and golf.
Video Photograph & Edit / Kazune YahikozawaDirector / Yusuke Hama, Kie SoedaHair and make-up / BOTAN