Alisios Seival Estate Pinot Grigio Riesling and Ahi Tuna Rice Burger |
Brazil Wine Regions (Photo Credit for WorldWineWeek.com) |
Brazil, the largest country in Latin America and the fifth largest wine producer in the Southern Hemisphere, has been producing wines since the beginning of its colonization. However, it was the arrival of Italian immigrants, a process initiated in 1875, which brought importance to the activity.
Miolo Headquarter Located at Serra Gaucha (Photo Credit of Wines of Brazil) |
The Miolo Wine Group is Brazil’s largest wine exporter, producing and bottling more than 12 million liter of wines per year, and knowingly owns the greatest amount of vine land in Brazil. The Miolo Winery is located in picturesque Serra Gaucho in Bento Gonçalves city. The Miolo’s family history in Brazil starts in 1897 when Giuseppe Miolo, a young Italian man with passion for grapes and wines, immigrated from Piombino Dese, in Vêneto to Bento Gonçalves, a new Brazilian county by Italian immigrants. He began growing grapes in the same year. During the 1970s, Miolo was one of the pioneers, planting and supplying European grape varieties. After years as a supplier of grapes, the company decided to produce its own wines in 1990.
Alisios Seival Estate Located at Campanha (Photo Credit of Wines of Brazil) |
Alisios Seival Estate Pinot Grigio Riesling Brazil 2017 is produced in Campanh, which is Brazil's most southern wine-producing region, located along the country's border with Uruguay. While it is not quite as well known as the neighboring region of Serra Gaucha, Campanha begins to attract attention for the quality of its wines.
The terrain of Campanha consists of low, rolling hills and flat lands known as Pampas in this part of the world. The area has a relatively temperate climate given its low latitude, which it shares with the northern Sahara Desert. Particularly in the higher elevations, the altitudes between 650ft and 1000ft above sea level, result in long sunny days which are followed by cooler evenings. This daily temperature variation extends the ripening period, which leads to a balance of flavor and acidity in the grapes.
Campanha's sandy soils consist of granite and limestone and are not rich and fertile – a typical profile associated with the South American Pampas. The free-draining nature of these soils ensure the vines are not swamped with water during periods of rainfall, but enough water is stored in the lower reaches of the ground that irrigation is not necessary during the growing season.
Viticulture in Campanha has grown in the past decade as winegrowers, like Miolo, have looked to cheaper and more forgiving landscapes in Rio Grande do Sul than the mountain slopes of Serra Gaucho.
Alisios Seival Estate Pinot Grigio Riesling Brazil 2017 is a perfect example of a blend wine, 50% Pinot Grigio and 50% Riesling, in this case that works miracles. This wine showcases dynamite synergy through the grapes. It has the pale straw hue and attractive aromas of white pulp fruit, ripe apples and apricot on the nose. It’s packed in explosive apple and pear flavors that are brought by Pinot Grigio. Riesling, the equal partner, offers an amazing textural palate that is attributed by the crisp mineral note at the finish. Balance, which means good structure, refreshing acidity, solid minerality and lingering aftertaste, is the magic word to describe this wine. When pairing food with this wine, raw Ahi Tuna comes to my mind due to its compatibility with Asian flavors. Eating raw fish is not that common in Chinese cuisines. However, the uprising trend of eating shellfish and fish, raw or cooked, in any exotic way you can imagine sweeps through Asia lately. While the video footage of live octopus fought for its life by latching on to an eater’s face is brutal, eating raw Ahi tuna is relaxing and fun. I’m preparing three Ahi tuna dishes to complement this wine: Ahi Tuna Sashimi Rice Bowl, Miso-Infused Ahi Tuna Tartare and Ahi Tuna Rice Burger.
Alisios Seival Estate Pinot Grigio Riesling Brazil 2017 is a perfect example of a blend wine, 50% Pinot Grigio and 50% Riesling, in this case that works miracles. This wine showcases dynamite synergy through the grapes. It has the pale straw hue and attractive aromas of white pulp fruit, ripe apples and apricot on the nose. It’s packed in explosive apple and pear flavors that are brought by Pinot Grigio. Riesling, the equal partner, offers an amazing textural palate that is attributed by the crisp mineral note at the finish. Balance, which means good structure, refreshing acidity, solid minerality and lingering aftertaste, is the magic word to describe this wine. When pairing food with this wine, raw Ahi Tuna comes to my mind due to its compatibility with Asian flavors. Eating raw fish is not that common in Chinese cuisines. However, the uprising trend of eating shellfish and fish, raw or cooked, in any exotic way you can imagine sweeps through Asia lately. While the video footage of live octopus fought for its life by latching on to an eater’s face is brutal, eating raw Ahi tuna is relaxing and fun. I’m preparing three Ahi tuna dishes to complement this wine: Ahi Tuna Sashimi Rice Bowl, Miso-Infused Ahi Tuna Tartare and Ahi Tuna Rice Burger.
Ahi Tuna and Seasoned Seaweed over Brown Rice and Quinoa |
Ahi Tuna Tartare |
This miso packet is a fast-food version of the miso that is meant to be used for a quick soup in a cup at work or at home. It is a light sauce instead of the thick paste in the container. The miso actually makes the tuna tartare a bit creamy, a great complement to the mineral note from the Riesling side of this wine.
Rice burger is pretty hot right now. We ate one in a fast-food shop in Hiroshima and loved every bit of it. To mould the burger buns, I oil-sprayed two bowls and pushed an half an inch seasoned sushi rice to the bowls. After setting the rice in the freezer for half an hour, I put cut up tuna cubes, cucumber and tomato onto one side of the “bun” and finish the burger atop with another rice bun. The tuna is cut in cubes of the size you like and is seasoned with soya sauce, sesame oil, minced garlic, a dash of lemon juice and chili oil, and honey. The Alisios Pinot Grigio Riesling has the light body yet solid texture, mingling mingles well with the vinegary sushi rice and the saltiness of tuna. Having a great Brazilian white wine and my Ahi tuna prepared in three ways, another happy food/wine pairing moment in the making!
Disclosure: The wine in this post is a sample. The ideas are my own.
Camilla of Culinary Adventures with Camilla shares "A Brazilian Sparkler +Frango à Passarinho and Pao de Queijo"
Linda of My Full Wine Glass will be posting "Head to Southern Brazil for High-Quality Wine"
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Gwen at Wine Predator shares "A Poet Pairs Poetica Sparkling Rosé from Brazil"
David of Cooking Chat will be pairing "Brazilian Beans, Greens and Bacon with Sparkling Wine"
Pinny of Chinese Food and Wine Pairings will be serving "Miolo Alisios Pinot Grigio/Riesling and Raw Ahi Tuna 3 Ways"
Wendy of A Day in the Life on the Farm will be adding "Enjoying Indian Summer with Alma Sparkling Brut from Brazil"
Cynthia and Pierre of Traveling Wine Profs will be sharing "Friends, Seafood, Bubbly and Chardonnay:Our Brazilian Wine Pairing Dinner"
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Sarah of The Curious Cuisiniere showcases "Pastel de Queijo and Brazilian Sparkling Wine Pairing"
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Jennifer of Vino Travels muses about "Brazilian Sparkling Wines with Salton Brut"
Great article Pinny. What interesting and creative food pairing suggestions. Your tuna dishes looked divine and a perfect pairing with this wine. I have never heard of a rice burger.
ReplyDeleteThanks. Your wine is so versatile and of high quality. It makes the pairing so easy and successful.
DeleteRice burger?!? What fun! Thanks for sharing a creative match for the Brazilian wine. Cheers.
ReplyDeleteThanks. It was a fun pairing.
ReplyDeleteOh my YUM...I cannot wait to serve up that "burger" not only delicious but so much fun!!
ReplyDeleteTry the rice burger. It's going to be a conversation dish at your table.
DeleteWhat great information and that rice burger is so fun!
ReplyDeleteThanks. Try making the rice burger if you like rice.
DeleteCynthia and Pierre from Traveling Wine Profs
ReplyDeleteThis is brilliant! We just had a tuna tartare with our Brazilian friend and didn't even think about what a great pairing it would have been!
Note: Apologies for our fail to sign in properly!
No worries. The Brazilian Pinot Grigio Riesling I had really goes well with tuna and especially this tartare.
DeleteWas nice to read about a still wine from Brazil since so much seemed to be sparkling. Like the diverse pairing of Brazilian wine with Asian food.
ReplyDelete