About wine and game
Once in a while
About wine and game
1. Game meat
Game meat is not just "lean" or "fatty," but has a two-layer structure that changes with the seasons
Nucleus (year-round) wild-derived density
(Tightness of muscle fibers, quality of umami, shades of aroma)
Variable (seasonal and individual)
Quantity and quality of fat (melting point, flavor delivery, retention in the mouth)
The latter is especially evident in boars and badgers in winter.
I think the character of gibier is determined by the density and quality of the fat.
2. Wine
Wine is not a drink that "adds flavor";
A drink that redesigns the structure of the oral cavity
The acidity penetrates the wine's core, allowing it to linger for a short time.
Creates a contour (moves saliva)
Tannins bind to proteins
A feeling of tightness = creating an outline (tightening the structure with astringency)
It layers a sweet nuance on top of the concentrated umami of fruit (dried fruit, black fruit, etc.), and plays a role similar to a sauce.
Hide and suppress fruit to create a three-dimensional shape
(Don't let the sweetness get out of hand)
The high umami flavor is impressive
3. What goes well with meat varies depending on the type of meat.
A. Mainly lean meat (venison, young animals, spring/summer boar, etc.)
The aim is to create a dense resonance
Acid: Prevents the heavy feeling of density from lingering
Tannin: To give the fibers a defined shape
Fruit: Dried fruits and berries are used as "sauces"
What happens as a result is
"The flavor comes to the forefront."
B. Fat is the main ingredient (winter boar and badger)
The aim is to design the retention of fat and the transfer of aroma.
Acid: Reduces the retention time of fat (cleans the mouth)
Tannins: Rather than dissolving fat, they alter oral lubrication and create a "contour"
Fruit: The sweet nuances combine with the richness of the fat to enhance satisfaction.
The winning strategy here is "it's heavy but doesn't tire you out"
4. Summary
Game meat has a two-layer structure of density and fat that changes with the seasons.
Wine is a device that tunes this with acidity, astringency, fruit concentration, and hiding power.
Red meat has "resonance of density"
"Designed to retain" fat
Both game and wine are caught and produced in a wide variety of places, and the value lies in selecting and offering them.
So the owner writes while drinking wine on a rainy day.