Wine for Okonomiyaki and Takoyaki: How to Pick a High-Acid Red That Beats Sauce and Mayo

Does Wine Go with Okonomiyaki and Takoyaki?

Okonomiyaki and takoyaki pair well with a lighter red wine that is fruity and has firm acidity. Sweet sauce, the umami of bonito flakes, and the richness of mayonnaise: to take on all three at once, you want a red that balances fruit and acid. Beer is not the only partner for okonomiyaki.

A Common Misunderstanding: It Is Not Just "Flour Dishes Equal Beer"

Beer with Osaka's soul food is not wrong. But the sweetness of the sauce and the umami of the bonito actually go very well with wine. The key is acidity. The wine's acidity rinses away the rich sauce and the fat of the mayonnaise. This is where Italy's Piedmont grape, Barbera, shines.

Okonomiyaki and Takoyaki: A Bottle for Each

Piedmont Wisdom: Barbera Is the "Everyday Glass"

Barbera's homeland, Piedmont in northern Italy, has a custom called merenda sinoira (merenda sinoira). It was a "big snack before dinner" where 19th-century farmers, after work in the fields, spread out salami, cheese, omelet, and fruit in the late afternoon and had a glass. Its partner was precisely Barbera. Enjoying unpretentious food with an unpretentious red: it is actually much like the Japanese table gathered around okonomiyaki and takoyaki.

How to Enjoy It in Japan

Barbera has very light tannins, so acidity is the star of the grape. That is why it does not lose to the sauce's sweetness or fat, and it resets the palate. Serve it not too cold, around 14 to 16C. If you are gathered around a summer griddle, a light chill in the fridge just before serving makes it even more refreshing. Even without a wine cellar, about 20 minutes in the fridge is enough. It gets along surprisingly well with the aromas of aonori and beni-shoga too.

Federico's Recommendation

On okonomiyaki nights, the bottle I pour most often is Alessandro Rivetto's Barbera d'Alba. Its lively, Piedmont-style acidity and charming fruit tidy up the sweet-savory sauce beautifully. If you prefer a richer, fruitier direction, Doppio Passo Primitivo is also a fine match. It suits modern-yaki with plenty of mayonnaise.

FAQ

Q. Is red better than white?
A. If the sauce is the star, red is easier to match. For lightly salted takoyaki or a dashi-forward version, a crisp white or lightly sparkling wine is also enjoyable.

Q. Can I use a tannic red?
A. A heavy, high-tannin red tends to clash with the sauce's sweetness. Choose a light to medium red with acidity and you will not go wrong.

Q. Is it fine to serve it chilled?
A. Yes. A light red like Barbera becomes more appealing with a slight chill. Aim for 14 to 16C.

Q. Does wine go with mayonnaise?
A. It does. A fruity red suits the richness of mayo. A bottle like Primitivo is a good choice.

On griddle nights, do open a bottle without any fuss. Flour dishes and wine make a surprisingly fun combination.