Wine Pairing
What to eat with Sangiovese, explained by style from light to structured. From tomato pasta and pizza to sukiyaki, yakitori and mushroom dishes, with pairings that suit Japanese food and the right serving temperature, from a Tokyo-based Italian importer.
A guide to what to eat with Chardonnay, split by oaked and unoaked style. From oysters and sashimi to cream pasta, tempura and chicken, with pairings that work for Japanese food and the right serving temperatures, from a Tokyo-based Italian importer.
Autumn's mackerel (saba). Its oily flesh and aroma call for a crisp dry rose, white or sparkling. Shime-saba, salt-grilled, miso-simmered and tatsuta-age by cooking style, with the real cause of a fishy finish (iron), using in-stock Swirl wines.
The richness of egg yolk and pecorino, the salt and fat of guanciale. Rich carbonara calls for a crisp dry white or sparkling. Rome's real rules, Carbonara Day, and how to match Japan's cream version, with in-stock Swirl wines.
An Italian importer's guide to wine with karaage. From crisp whites and sparkling that cut the fried-coating oil to a light chilled red for soy-garlic styles, with picks and serving temperatures for home.
A guide to what to eat with rosé wine, by colour and type. From pairings with salmon, sushi and Japanese food to choosing dry rosé and enjoying the ramato style, from an Italian who imports and pours wine in Tokyo.