Wine Pairing
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.
Mushrooms are one of autumn's greatest culinary treasures. Whether shiitake, maitake, matsutake, or porcini, their...
A thorough guide to choosing wine by broth style (shio, shoyu, miso, tonkotsu, and tantanmen). Learn why Prosecco, whose grape was renamed Glera by EU regulation in 2009, is the perfect match for ramen.
A complete guide to pairing wine with Hamburg steak, organized by sauce type: demi-glace, tomato, ponzu, and teriyaki. Drawing on Puglia's Sunday braciole tradition, we explain why Primitivo is the ideal match for Japan's most popular home-cooked dish.
"Fried food and wine don't mix." Sound familiar? Actually, it's the opposite. The complex umami...