Wine Pairing
A style-by-style guide to pairing wine with oysters. Raw oysters love a dry sparkling or a mineral white, while grilled oysters, fried oysters, and oyster hot pot call for a fuller dry white like Soave. With a look at Veneto's own oyster culture, we share the bottles a sommelier reaches for.
Wine to pair with tempura, by type: salt, tentsuyu, and kakiage. An Italian importer in Tokyo on choosing the dry Prosecco and crisp whites whose bubbles and acidity wash away the frying oil.
Wine pairings for gyoza, explained by our sommelier for pan-fried, boiled and deep-fried styles: why Prosecco works so well, a Veneto table tradition, and how to choose and serve the right bottle for Japan's gyoza culture.
A guide to wine that pairs with Chinese food, dish by dish. Prosecco, whites and reds for gyoza, mapo tofu and Peking duck, from someone who imports and pours Italian wine in Tokyo.