Featured Food Pairing: Wine Director Pascaline Lepeltier of Rouge Tomate; Hawaiian Walu Ceviche w/ Jutta Ambrositsch Oberer Reisenberg Riesling 2008

Photo credit: Jonas Cuenin

It is HOT in New York City and naturally, everyone’s looking for ways to stay cool or, at the very least, not raise our body temperatures by eating hot food. That’s exactly why this month’s featured food pairing from Wine Director Pascaline Lepeltier of Rouge Tomate in NYC has got our taste buds dancing with enthusiasm.

Pascaline suggests pairing a Hawaiian Walu Ceviche with a wine she knows well, the Jutta Ambrositsch Oberer Reisenberg Riesling 2008. One look at that picture and you’ll see why our mouths are watering just writing this!

Rouge Tomate is a progressive New York City restaurant with a focus on local and sustainable farming and the promotion of health through food.  From the selection of ingredients to the table, Rouge Tomate ensures not only a pleasurable experience, but a flavorful one that allows you to feel good about the food (and wine!)  in front of you.

About the pairing:  “The pairing  plays on the acidity and the touch of bitterness of the wine and of the yuzu/soil/sesame sauce ; the touch of sugar underlines the delicacy and the texture of the walu (it is a white tuna from Hawaii) and absorbs the slight heat of the spices; finally the radishes, avocado and vegetables + the yuzu showcases the varieties of the aromas of the riesling – citrusy, slightly vegetal, floral.” – Pascaline Lepeltier

The food:

Yuzo dressing:

Photo credit: Jonas Cuenin

Equal parts white soy and yuzu juice
Salt to taste
Red pepper flakes to tastee

Ceviche

40g  Walu

1 tsp Radish
1 tsp Red onion
1 tsp Cucumber
1 tsp Jalepeno
1 tsp Avocado
1 tsp Snow pea
1 tsp Shizo leaf

Drizzle with olive oil and Yuzu dressing.

The wine: Winemaker Jutta Ambrositsch has been crafting wine under her own name since 2002 out of Vienna, Austria after her friend and mentor, Fritz Wieninger, donated a vineyard on the prestigious hills of Nussberg. Jutta has since expanded he acreage, but to date all  of her vineyards remain on the Nussberg – the best grape-growing site in the region. 

“What I like in the wine is the balance between the salty minerality, the ripeness enhanced by a touch of residual sugar and the counterpoint of the fresh, intense acidity. I think it is a great and unique expression of the Riesling – with the precision you expect, but more full bodied. I really enjoy her wines and her vision of vine growing and wine making. I really think biodynamic viticulture enhances a sense of the place.” – Pascaline Lepeltier

The Jutta Ambrositch Oberer Reisenberg Riesling 2008 retails for $35/bottle and can be purchased here.

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