In recent years,"the marriage of soba and wine"establishments promoting this pairing have been increasing.
If you're thinking, "Soba and wine?..." try searching on Google for "soba wine enjoyable restaurants."
You should find a fair amount of information.
That said, pairing wine with sobamight seem excessive,and some may think so.
Here, we would like to reconsider the compatibility of "soba × wine" and what wines go well with soba.
*This article focuses on "zaru soba and wine" rather than "kake soba."
The History of Soba
The roots of soba trace back tothe Sanjiang region of China.
Its history is said to go back about 3000 years BC. (Wine history, according to one theory, dates back to 8000 BC...)
After crossing the sea to Japan, soba was consumed as whole grains or sobagaki, not in the noodle form we know today.
Then,during the mid-Edo period,
with the advancement of noodle-making techniques,"soba as noodles"spread throughout Edo.
At that time, Edo had an unusually large population of single men, which led to a boom in soba shops. (Because there weren't enough wives to cook meals)
As a result, not only commoners but also samurai and feudal lords came to love soba,and soba gained widespread acceptance.
Incidentally, when it comes to soba,"tsuyu" (dipping sauce)is essential, and it's interesting to note the differences in seasoning between Kanto and Kansai regions.
According to one theory, Kansai uses a "thinly shaved bonito flakes and kombu style" due to its soft water, while Kanto uses a "light soy sauce and thickly shaved bonito flakes" style due to its hard water.
It is said that in old Edo street stalls, soba tsuyu was prepared using dark soy sauce from Boso, kamebushi (a type of bonito flakes), and miscellaneous flakes such as mackerel flakes.
Soba & Soba Tsuyu Flavors
Since this is a wine site, we willomitexplanations of soba varieties and proper boiling methods.
To explore compatibility with wine,let's discuss the flavors of soba.
First, the flavor of soba itself.
According to certain research, soba contains aromatic compounds reminiscent of"fruity, rubber-like, solvent-like, grain-like, sweet, and bitter"notes.
Considering this, wines with excessive acidity, oak, or tannins might clash with it. Also, since soba has fruity flavors and a slight bitterness, a fruity wine with moderate bitterness seems suitable.
After all, galettes, a regional dish from Brittany, France, aremade with buckwheat flour,so the compatibility between Japanese soba and wine is"not far off the mark."
However... however.
Unless you are an extremely serious soba enthusiast,enjoying soba plain with a glass of wine...is probably not a common approach. (Those who take soba seriously might not choose wine in the first place...)
When considering the compatibility of wine and soba, it's really about"pairing with soba tsuyu."
This might be a better approach to consider.
Considering the Flavor of Soba Tsuyu
Soba tsuyu is a dipping sauce based on bonito flakes and dark soy sauce.
Particularly, the Edo-style soba tsuyu used for zaru soba is prepared with a rich flavor.
Now, soba tsuyu contains various aroma-contributing compounds such asalcohols, aldehydes, esters, furans, and phenolic compounds.
However, this may be difficult to understand, so let's summarize it more clearly.
Main Aromas of Soba Tsuyu
- Roasted
- Smoky
- Sour
In particular, soba tsuyu contains many compounds related to smoky aromas, as well asmany compounds that enhance umami flavor.
Furthermore, soba tsuyu is famous for containing abundant"glutamic acid and inosinic acid."
These components, which contribute to "umami," one of the five tastes ("sweetness, saltiness, sourness, bitterness, umami"), are essential for enhancing the flavor of soba.
Now, having summarized these flavor components... let's explore what wines would make soba more delicious.
Could It Be Pinot Noir for Soba!?
First, let's review the characteristics of soba itself.
"Fruity, rubber-like, solvent-like, grain-like, sweet, bitter."
With a slightly mineral quality, the grain flavor evokes the earth, along with fruity aromas and a subtle bitterness...
Next, the soba tsuyu.
"Roasted, smoky, sour"and"glutamic acid, inosinic acid."
Slight roasted notes and sweetness, with deep umami...
As additional information, according to certain research, aromas like strawberry can enhance sweetness, suggesting that such aromatic components can modify taste perception.
Earthy taste, smoky, umami, strawberry.
At this point, only"Pinot Noir"comes to mind...
However, the key is not a jammy Pinot Noir, but rathera Pinot Noir with the aged nuances & elegance of Burgundythat seems to align with soba's direction.
So let's proceed... we'd like to, butJapanese Pinot Noir of Burgundy quality is somewhat expensive & rare,making it difficult to use daily.
Therefore, for reference, this time we paired soba with the original Burgundy Pinot Noir.
Frédéric Magnien Bourgogne Pinot Noir 2017
The wine we paired with soba this time is from the notable Burgundy producer Frédéric Magnien,〈Bourgogne Pinot Noir 2017〉.
It's a wonderful bottle offering red fruits like strawberry and cherry, smoky nuances reminiscent of bonito flakes, moderate acidity, and fine, well-integrated tannins.
First, the combination of soba alone with Pinot Noir.
As expected,it was a simple pairing that preserved the good flavors of soba while the Pinot Noir didn't overpower.
Then, when paired with soba tsuyu, as expected, this combination was also ideal.
The red fruit flavors of Pinot Noir expanded the umami of the soba tsuyu, and the smoky notes in both harmonized beautifully, creating an excellent balance.
The not-too-strong tannins and moderate acidity of Pinot Noir suppressed the salty aftertaste of the soba tsuyu,finishing the aftertaste cleanly.
The unique marriage never interfered with the soba's flavor, yet the presence of Pinot Noir was distinctly felt.
I Want to Try Other Wines Too!
This time we tried Burgundy Pinot Noir with soba,but lightly oaked Muscat Bailey A, aged Riesling, or Merlot from Nagano Prefecturemight also offer interesting pairings.
Incidentally, when I previously tried soba withdry Delaware,it showed quite good compatibility, so pairing with white wines could also be enjoyable. (Many recommend sparkling wine, so it's worth trying)
As mentioned at the beginning, establishments promoting the marriage of soba and wine are increasing.
While it may seem like an unusual approach, rather than avoiding it, why not enjoy exploring various wine and food combinations?
References
Aroma Components and Richness-Contributing Components of Tsuyu