Meat ceviche
Taleia 2013 - CASTELL D’ENCÚS - COSTERS DEL SEGRE
-When you tall to me about a meta ceviche I was terrified, but after you explained
to me its ingredients (lime, fried corn and
meat) and I saw citrus, toasted and the
smoothness of meat it came to my mind a
sauvignon blanc.
Yes, it matches very well! I like it because wine cleans the mouth of onion’s taste.
With water the flavor would be still very
apparent, but even the fried corn is soften
it. They accompanie each other very well.
What happens is that I prefer to err on the
side of silliness and not to tell people what
to do. You would find that there is much
“expertise” about wine…
-Well, this is often due to a certain snobbery. I think that people will lose respect
and fear about wine if they understood
that it’s about enjoying both, food and wine, not to “understand” anything.
Look, this that you say comes to me inside
out. I worked with a chef, now I can’t remember his name, but a regular cook and
with nothing of renown who said to me
one day: “The dishes are not made to be
analyzed, they are made to be eatan by people”. Since that day, I coveted the phrase,
because I realized with the time that he was
quite right.