Wine Pairing
An Italian importer's guide to what wine pairs with matsutake. How to choose a light, aromatic red like Nebbiolo that meets the delicate aroma and dashi umami of grilled matsutake and dobin-mushi, told through the autumn food culture of Piedmont.
Wine to pair with oden, by ingredient: daikon, egg, fishcakes, and beef tendon. An Italian importer in Tokyo on choosing a light, low-tannin red and chilled whites that slip in beside the dashi umami.
An Italian wine importer explains what to pour with sukiyaki. The sweet-savory warishita broth loves a fruit-forward red with gentle tannins, like Primitivo. Kanto vs Kansai styles, raw egg, and serving temperature.
Convenience-store snacks are plenty of fun with wine. Type by type (karaage, dried squid, cheese, chips and more), here is how to match sparkling, white and red to fat, salt and umami, plus easy picks.
An Italian importer suggests wines for okonomiyaki and takoyaki. Sweet sauce and rich mayonnaise call for a fruity, high-acid red. Featuring Piedmont's Barbera, we explain how it works with teppan griddle food.
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.