Wine Pairing
A guide to pairing wine with chestnuts and Mont Blanc. Sweet chestnuts, candied chestnuts, marron glace, and Mont Blanc all love a sweet, gently sparkling white like Moscato d'Asti. With the story of Piedmont, the birthplace of marron glace, we share a sommelier's pick.
A style-by-style guide to pairing wine with oysters. Raw oysters love a dry sparkling or a mineral white, while grilled oysters, fried oysters, and oyster hot pot call for a fuller dry white like Soave. With a look at Veneto's own oyster culture, we share the bottles a sommelier reaches for.
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.
An Italian importer's guide to what wine pairs with sanma (Pacific saury). How to choose a crisp, unoaked dry white for the simple salt-and-sudachi flavor and the pleasant bitterness of the innards, told through the food culture of the Maremma coast.
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.
Wine to pair with tempura, by type: salt, tentsuyu, and kakiage. An Italian importer in Tokyo on choosing the dry Prosecco and crisp whites whose bubbles and acidity wash away the frying oil.