Wine Pairing
The right wine for chicken is chosen by how it is seasoned and cooked, not by the meat itself. An Italian importer in Tokyo walks through salt, herbs, cream, fried, teriyaki, roast and tandoori, with a Swirl bottle for each.
Year-end party wine works best when you choose by scene and headcount rather than one bottle: bubbles for the toast, easy whites, fruity reds for hot pot, fried food and pizza, and a sweet wine to finish. An Italian importer in Tokyo shows the organizer how to pick, with wines you can actually drink at Swirl.
Which wine pairs with napolitan? For the sweet-tangy ketchup, reach for a fruity, low-tannin red like Primitivo, lightly chilled. Here is the dish's surprising origin and how to choose a bottle for a relaxed weekend.
How to choose wine for Japanese curry, from an Italian sommelier in Tokyo. A soft, fruity red and a gently sweet white bring out the best in a spiced roux.
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.