Wine pairing notes
This smooth, round and savory Verduzzo is a perfect match for the seared salmon and its mango sauce. The notes of honey of the wine are enhanced by the sauce that contains honey as well and the sweet side of the wines is excellent with the mango and edamame kernels ratatouille that sides the fish. The velvety palate of the wine, by the way, is in tune with the bitter aftertaste of the edamame.
- 150g salmon fillet, sashimi-style cut
- 3 mangos
- 3tbsp mango pearls
- 40g edamame kernels (pre-cooked)
- 3g salt
- 1tbsp honey
- 1tbsp lemon juice
- 1tsp cornstarch
- 10g flour
- 30g light soy sauce
- 100g water (mix the above materials well for later use)
- Use a kitchen towel to pat dry the salmon remove the skin
- Coat the bottom and top with corn starch and salt
- Take 1 mango and cut it in pieces
- Blend the remaining 2 mangos, then add honey, salt, and lemon juice to make the mango sauce
- Sear the top and bottom of salmon
- Pour over the mango sauce and continue to fry until golden brown
- Remove from the pan, cut in 6 pieces and place them on one side of the plate
- Mix the mango pieces, the kernels, and mango pearls and place them on the other side of the plate
Verduzzo Venezia Giulia IGT
|Description||Verduzzo has a long history in northeast Italy dated back to the XV century AD. Since then it became one of the main varieties of Friuli Venezia Giulia Region. Thanks to its rich sugar content and notes of honey taste, it is usually used to pair with local sweets and desserts.|
|Region||Friuli Venezia Giulia|
|Grape||100% Verduzzo Friulano|
|Aroma||Notes of honey and fruit jam|
|Taste||Soft, rounded, velvety reminiscent of quince|
|Aging||Several months in stainless-steel tanks|
65 years of history to create, harvest after harvest, a wine of great quality resulting from land barren and rocky. Rauscedo tradition, handed down since the time of the Romans, was able to protect the secret to transform a piece of inhospitable land in the best land to produce wines enjoyed all over the world. In Rauscedo between rivers flowing impetuous and then suddenly disappearing into the ground, it is said that “the water divides men. the wine unites them”.
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The guide Zhong Can Yi Jiu and the program Chinese cuisines meet Italian wines are promoted by the Italian Wine Bank, a branch of the project MELIUS, both produced by The I Factor Limited. The guide is realized in collaboration with the Chinese Culinary Institute of the Vocational Training in Hong Kong, the Club China AIS (Associazione Italiana Sommelier) and the Italian Wines World Summit.
This guide is an unprecedented attempt to marry two great gastronomic cultures and artisanal producers: Chinese cuisines and Italian wines. This guide is the first of many steps in a grand project that will be fully realized over the next few years. Our mission is to give interpretive tools to the consumer as well as provide a point of reference for the Italian wine industry, as well as for contemporary Chinese chefs and restaurateurs operating in China, Hong Kong, Macau, Taiwan, Singapore and worldwide.
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