Wine Pairing
With buri, the trick is to change the wine by the dish. A crisp, mineral white for sashimi and grilled buri, a light red for teriyaki and buri daikon, and sparkling for shabu-shabu. A sommelier's simple guide to pairing seasonal yellowtail with Italian wine.
A guide to wine pairings by hot pot type — shabu-shabu, kimchi nabe, yudofu, and more. Plus the story of Caldariello, a traditional Salento winter stew that explains why Primitivo is the natural match for rich, umami-heavy nabe.