Yakiniku and sukiyaki call for a robust red that can stand up to rich fat and soy seasoning. For fatty cuts like short rib, tannins wash away the fat; for soy-based sukiyaki, ripe fruit sweetness is the key.
Recommendations by cut & seasoning
| Dish | Recommended wine |
|---|---|
| Short rib & offal (fatty) | Cabernet Sauvignon |
| Lean cuts, salted tongue | Shiraz, Primitivo |
| Sukiyaki (soy) | Fruit-rich Primitivo, Shiraz |
| Offal in sauce | Cabernet, red blends |
Why fruit-forward red with sukiyaki?
Sukiyaki's sweet-savoury soy sauce pairs best with a fruit-rich, gently tannic red — the wine's fruit echoes the sweetness of the soy.
Recommended wines
Our number-one for meat is the global best-seller (over 28 million bottles sold in Europe), Doppio Passo Primitivo. For a more powerful red, see the Cabernet Sauvignon selection.
FAQ
Q. Should I switch wines for sauce vs salt?
A. Sauce loves a fruit-rich red and salt a cleaner red, but one bottle of Primitivo handles both nicely.
Comments (0)
There are no comments for this article. Be the first one to leave a message!