Wine Pairing
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.
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.
A guide to what to eat with sparkling wine, by type: dry, sweet and rosé. From pairings with sushi, tempura and Japanese food to choosing Prosecco as a mealtime wine, from an Italian who imports and pours wine in Tokyo.
A simple, by-style guide to what food pairs with white wine (light, rounded, aromatic), with Japanese-food pairings, serving-temperature tips, and easy Italian picks to start with.
A simple, by-style guide to what food pairs with red wine (light, medium, full), with Japanese-food pairings, serving-temperature tips, and easy Italian picks to start with.