Wine and Food Pairing with Jacob's Creek

What’s your favourite wine and food pairing?

Do you think about wine and food pairings as much as we do? The Tasting Class has partnered with Jacob’s Creek, food writer, Courtney Brandt, and some of Dubai’s best chefs to bring to life some tasty combos that you can replicate at home using wines from Jacob’s Creek top ranges. Our first episode sees us heading to chef Roberto Segura’s fine-dining Japanese restaurant, TABŪ, at the St Regis, Downtown. The pairing? Jacob’s Creek’s Reserve Sauvignon Blanc with a delicious salmon usuzukuri with wasabi, avocado and yuzu sauce, crispy quinoa, togarashi, and passion fruit. YUM!

What to look out for when pairing wine and food

  With wine and food pairings, we’re looking to bridge the intensity of the flavours in the dish with those in the wine. We don’t want one to overshadow the other. Sauvignon Blanc tends to be crisp and refreshing and, in this case, balances the light, delicateness of the cold, raw salmon  This Jacob’s Creek’s Reserve Sauvignon Blanc is citrusy, has green herbal capsicum-like and  passionfruit notes. Therefore, it bridges nicely with the yuzu and passionfruit elements of Chef Roberto’s dish. Even the avocado, wasabi and togarashi, made from peppers, compliment the herbal qualities. It’s like it’s just meant to be.  

Do you have any dishes you like to pair with Sauvignon Blanc? Let us know in the comments. We’d love to hear about them!

 

Big thank you to Chef Roberto and the team at TABŪ for hosting us and working together with us on this awesome pairing.

Watch out for more videos with other great chefs soon!

Cheers!

The Wines we tasted