July 5, 2012

Meat And Alcohol: Pairings

Kirin Beer Company has a restaurant in Namba (in the south part of Osaka) and that is where you have to go if you want to try some of their specialty beers, served by specially-trained bartenders.

I mean, look at that foam.
Just look at it.

A plate full of spicy, garlicky sausages are the perfect match for our bitter, hoppy beers. We were hungry and dug in before remembering to take a photo.

The foam was much more bitter than the beer itself. The bartender told us that the trapped air increases the bitter qualities of the hops (I'm guessing through oxidation). The first sip of the liquid under the foam was sweet by comparison.


La Rosa (1997) is a classic Barolo with rose petal, tea and tar aromas. The tannins mellow deliciously with a mouthful of grilled, rare steak.


Chateau Margaux's Pavillion Rouge (2006) could rest in the bottle for another few years, but it opened up beautifully with a little time in the decanter. Grilled steak is the perfect match.

Tune in next week when we eat a vegetable.
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