{"id":1169,"date":"2013-03-23T23:53:00","date_gmt":"2013-03-23T23:53:00","guid":{"rendered":"http:\/\/www.japanese-food-and-wine.com\/?p=1169"},"modified":"2013-03-30T09:39:42","modified_gmt":"2013-03-30T09:39:42","slug":"swiss-chasselas-with-sashimi","status":"publish","type":"post","link":"http:\/\/www.japanese-food-and-wine.com\/fr\/blog\/swiss-chasselas-with-sashimi\/","title":{"rendered":"Chasselas suisse et sashimi"},"content":{"rendered":"<p>Les suisses aiment dire que leurs vins sont introuvable en dehors de la Suisse, car ils le boivent tout eux-m\u00eames. Etant de passage \u00e0 Lucerne pour le travail, j&rsquo;en ai donc profit\u00e9 pour remplir ma petite valise avec quelques bouteilles.<\/p>\n<div id=\"attachment_1172\" style=\"width: 460px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/luc-massy-chasselas.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1172\" class=\"size-large wp-image-1172\" alt=\"Luc Massy Epesses\" src=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/luc-massy-chasselas-450x338.jpg\" width=\"450\" height=\"338\" srcset=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/luc-massy-chasselas-450x338.jpg 450w, http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/luc-massy-chasselas-300x225.jpg 300w, http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/luc-massy-chasselas.jpg 1067w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><p id=\"caption-attachment-1172\" class=\"wp-caption-text\">Luc Massy 2010 Clos du Boux Grand Cru Epesses (Lavaux)<\/p><\/div>\n<p><!--more--><\/p>\n<p>Le c\u00e9page principalement plant\u00e9 ici est le <strong>Chasselas<\/strong>, donnant des blancs l\u00e9gers et gouleyants. A vrai dire, je ne suis pas forc\u00e9ment un adepte de ces vins, car je pr\u00e9f\u00e8re un peu plus d&rsquo;acidit\u00e9 dans ce style de blancs. Je les d\u00e9cris souvent comme \u00e9tant sph\u00e9riques, avec de la min\u00e9ralit\u00e9 qui donne une belle rondeur en bouche, mais sans rien au centre. Comme une bulle de melon qui serait creuse. Ca me rappelle certains&#8230;. sake!<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/mixed-sashimi.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" alt=\"Salmon, Maguro and Tai sashimi\" src=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/mixed-sashimi-450x300.jpg\" width=\"450\" height=\"300\" \/><\/a> <a href=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/mixed-sashimi.jpg\"><br \/>\n<\/a><\/p>\n<p>Et donc je voulais tester un Chasselas Suisse avec des\u00a0<strong><em>sashimi <\/em><\/strong>pour voir ce que ca pouvait donner. Nous avons finalement pris un petit assortiment dans le quartier japonais, et il se trouve que cela fonctionne tr\u00e8s bien!<\/p>\n<p>Le vin s&rsquo;est bien accord\u00e9 avec les trois poissons. Toujours cette impression de sph\u00e8re\u00a0creuse, mais du coup, le <em>sashimi<\/em> rempli bien l&rsquo;espace vide et ses aromes restent bien conserv\u00e9s. Le <strong><em>tai<\/em><\/strong> (dorade) \u00e9tait le plus r\u00e9ussi, devenant plus d\u00e9licat et raffin\u00e9 en compagnie du Chasselas, alors que le <em><strong>maguro<\/strong> <\/em>(thon) et le <em><strong>shake<\/strong> <\/em>(saumon) \u00e9taient simplement color\u00e9s par le vin, comme expos\u00e9s sous une lumi\u00e8re tamis\u00e9e.<\/p>\n<p>Tr\u00e8s joli!<\/p>","protected":false},"excerpt":{"rendered":"<p>Les suisses aiment dire que leurs vins sont introuvable en dehors de la Suisse, car ils le boivent tout eux-m\u00eames. Etant de passage \u00e0 Lucerne pour le travail, j&rsquo;en ai donc profit\u00e9 pour remplir ma petite valise avec quelques bouteilles.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,1],"tags":[90,67],"class_list":["post-1169","post","type-post","status-publish","format-standard","hentry","category-sushi-sashimi","category-food-wine-pairings","tag-switzerland","tag-white"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts\/1169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/comments?post=1169"}],"version-history":[{"count":8,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts\/1169\/revisions"}],"predecessor-version":[{"id":1181,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts\/1169\/revisions\/1181"}],"wp:attachment":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/media?parent=1169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/categories?post=1169"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/tags?post=1169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}