Japanese say this little ingredient improves the taste of wine
In his program "Un Chef au Bout du Monde", Philippe Etchebest discovers a Japanese trick to improve the quality of wine. So, good idea or sacrilege?
Here's a statement that should surprise (or shock) wine lovers. In his program Un Chef du Bout du Monde, broadcast on M6 in the second half of the evening, Philippe Etchebest recently set off to discover the culinary treasures of Japan. Over dinner, his hosts gave him their tip for improving the quality of a red wine in a matter of seconds...
A few drops in red wine
During his trip to Japan, Philippe Etchebest found himself at table, when his guests revealed their little magic trick. The Japanese secret is to add a few drops of soy sauce to the wine to improve its taste. The scene is reminiscent of the famous film Le Dîner de Cons, in which Thierry Lhermitte adds vinegar to his 1978 Château Lafite Rothschild and discovers, to his amazement, that it gives the wine more body!
Suspicious at first, the chef at Maison Nouvelle (4 toques), open to new taste experiences, agrees to taste this seemingly far-fetched blend."Once the soy sauce has been added to the red wine, the chef swirls his glass, takes a deep sip and closes his eyes to better apprehend the moment. After a few seconds of suspense, the Top Chef jury member finally admits: "That's clever!", as his guests look on with relief and laughter. "It actually changes the structure of the wine. It adds roundness," says Philippe Etchebest. " It envelops it and changes its aftertaste," agree the guests around the table.
However, the chef remains measured about this discovery. "Putting soy in red wine in Bordeaux is sinful, sacrilegious! We couldn't do that. Nevertheless, perhaps in Japan, it's something we can allow ourselves. And it works!" he assures us once again. Will you dare to try it?
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
The grater shows its teeth
Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
