The judges have deliberated and made their decision for the #koshufoodmatch competition. And, the winner is…
🥇 The overall winning dish is “Scottish mackerel fillet, marinated in rice wine vinegar & lightly torched” by Josie Phillips, The Macallan Estate
Koshu is a receptive/versatile wine that can accept even blue fish (mackerel) without any discomfort at all. A dish in which the body and flavour of Grace Koshu Hishiyama is well balanced with the richness of the pine nuts and rillettes, and the pleasant acidity of the Hishiyama can be expected to balance with the elderflower jelly. It is also interesting to note the spiciness (cumin in this case) in the delicacy of the Koshu, and the combination of yoghurt. A dish with a high degree of perfection.
🥈 The silver medal goes to “Cured seabass, pickled forced rhubarb, rhubarb juice & smoked oil” by Harry Cooper, FENN Restaurant.
This dish shows a good sense of the subtle astringency in the delicacy of Koshu and the smokiness that gives “Grace Koshu Hishiyama” its depth. A refined dish that adds a lingering root-like astringency behind the sharp acidity of rhubarb and smoked oil to the subtle flavours of sea bass.
🥉 The bronze medal goes to “Handpicked Cornish crab, kohlrabi, apple and shellfish broth” by Max Manning, Allegra.
The delicate, gentle sweetness of the Cornish crab and kohlrabi is expected to harmonise with the subtle flavours of the Koshu. The combination of shellfish soup and seaweed with the wine’s minerality is also excellent. The textures of kohlrabi and apple and the fragrance of mint are also good accents.
Well done and congratulations to all. The Sommelier Collective would like to thank Grace Wines for hosting the competition for our members.
Find out more about this and other the competitions.