Wine Pairing
An Italian importer's guide to wine with karaage. From crisp whites and sparkling that cut the fried-coating oil to a light chilled red for soy-garlic styles, with picks and serving temperatures for home.
A simple, by-style guide to what food pairs with white wine (light, rounded, aromatic), with Japanese-food pairings, serving-temperature tips, and easy Italian picks to start with.
Which wine pairs with crab? By preparation, boiled, grilled, crab miso, and crab hot pot, focusing on crisp whites and sparkling, with a Venetian crab story and a fail-safe pick.
The wine to pair with gratin is a crisp dry white with clean acidity and little oak. A Tokyo importer explains how a white's acidity cuts the richness of white sauce and cheese, with picks by filling.
Salt-grilled, meuniere, teriyaki, sashimi. As autumn salmon changes shape, here is how to pair it with dry rosé and light reds that meet its fat and umami, sorted by type.
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.