uni and wine

scottreiner

scottreiner

scott reiner
had a pasta dish tonight with uni. uni is always a difficult ingredient to pair with wine. we had first a jean dauvissat 1er preuses 02 in magnum that was a nice wine (to young) but no the right pairing. then we had a bornard cotes du jura savignan 05 that was wonderful. the unctuous nature of the uni worked beautifully with the oxidative nature of the savignan.

anyone have other good ideas for uni?
 
You might try orange wines. Young Master Perry made an uni chowder, or bisque, or something along those lines at Wacky Wine Night I (or was it II?), and the more skin-contacty and cloudy the wines, the better the match. Which I wouldn't ever have guessed, given the tannin. Granted, not uni nature, but you can adjust accordingly.
 
"Notte di Luna", Gravner "Amphorae" Ribolla, and "Ageno" are standard pairings with the uni pasta (the uni is actually in the pasta itself) at the restaurant. Orange wines are the way to go.
 
i should add that...for those who are really sensitive to the aftertaste of fish oils, sherry and sake are sure winners, but the reasons are not related as far as i can tell. acidity itself doesn't seem to resolve the issue of "fishy after taste" for those types...
 
I had uni with spaghetti last night at Quince. The '02 Huet- Demi-Sec LHL worked wonderfully as it did with everything else I had.
 
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