Soy sauce and red wine

I was having a young Cotes du Rhone the other day, Le Prince de Courthezon, 2018 (a Chateunef du Pape clone) with some unseasoned dry quinoa. At first I enjoyed the reserved fruit, pepper (I read that so tasted it), minerality (maybe), metal, and slight bitterness of this french wine (a break from the lush, bold california varietals). I doctored up the quinoa with some soy and noticed the wine becoming more bitter. By the end all I could taste was metallic bitterness. It tasted much better the next day on a virgin palate. Anyone else experience this?

Yup...soy sauce is deadly to any wine. Never found one that would hold up to it. TerIyaki sauce as well.
Tom

[David M. Bueker]

Rucche does very well with soy-based preps. That's not just my opinion. Ian d'Agata, a highly respected expert on Italian wine says so with great confidence.

[Robin Garr]

I'm going to guess that the intense saltiness of soy sauce is a challenge to finding a wine match, but one thing's for sure: Don't never say never when it comes to pairing food and wine.

For me the really deadly combination is wine and Asian toasted sesame oil. The sesame oil completely obliterates the aromas of the wine.

-Paul W.

[Jenise]

Agreed, Paul, but even more: a sip of water won't wash it away. That oil lingers and affects your taste buds for quite awhile.

What does Rucche compare to in other red wines? Don't know it though I've sampled many Italian varietals. Sounds like it's only recently being introduced outside its area. I'd like to try it. I would like to try everything..

[David M. Bueker]

Helps when I spell it correctly.

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