Sushi generally loves high-acid, vibrant white wines and sparkling. The acidity lifts the seafood's umami and harmonises with the vinegared rice. That said, the best match shifts with the topping.
Wine for sushi, by topping
| Topping | Recommended wine |
|---|---|
| White fish (sea bream, flounder) | Sauvignon Blanc, light Chardonnay |
| Lean red fish (tuna, bonito) | Gently tannic light red (e.g. Sangiovese) |
| Silver-skinned (sardine, trout) | Dry sparkling, rosé |
| Sea urchin, salmon roe | Sparkling, fuller white |
| Conger eel, nitsume glaze | Rosé, light red |
Does red wine work with lean fish?
Pairing a strongly tannic red with raw fish can bring out a fishy note. For lean fish like tuna, choose a softly tannic light red such as Sangiovese or Pinot Noir.
Recommended wines
For sushi across the board try sparkling wine; for white-fish-focused meals, Sauvignon Blanc is ideal.
FAQ
Q. Does wine work with soy-dipped sushi?
A. Yes. A fuller white or light red suits soy's umami — just don't over-dip.
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