Wine Pairing
With buri, the trick is to change the wine by the dish. A crisp, mineral white for sashimi and grilled buri, a light red for teriyaki and buri daikon, and sparkling for shabu-shabu. A sommelier's simple guide to pairing seasonal yellowtail with Italian wine.
An Italian importer's guide to what wine pairs with sanma (Pacific saury). How to choose a crisp, unoaked dry white for the simple salt-and-sudachi flavor and the pleasant bitterness of the innards, told through the food culture of the Maremma coast.
An Italian importer from Maremma explains how to pair red wines with duck teriyaki and kamo nanban, starting from the traditional "anatra in porchetta." Regional picks and a pairing guide for Japanese duck dishes.